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Homemade Tahini
Pantry Middle Eastern

Homemade Tahini

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
  2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
  3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Chef John's Harissa Sauce
Pantry Middle Eastern

Chef John's Harissa Sauce

4.9

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
  3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Easy Homemade Tahini
Pantry Middle Eastern

Easy Homemade Tahini

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread sesame seeds onto a baking sheet.
  3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
  5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Simple Lemon Tahini Dressing
Pantry Middle Eastern

Simple Lemon Tahini Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

Tzatziki VII
Pantry Middle Eastern

Tzatziki VII

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. 3 Peel and mince garlic.
  4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Turmeric Honey Paste
Pantry American

Turmeric Honey Paste

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Vegan Aquafaba Mayonnaise
Pantry American

Vegan Aquafaba Mayonnaise

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
  2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

By Soup Loving Nicole