Type what you have

Ingredients

• ✓ tahini
• harissa powder
• chickpea
• olive oil
• lemon juice
• garlic
• kalamata olive
• cilantro
• harissa powder

Instructions

1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ tahini
• honey
• cinnamon

Instructions

1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Ingredients

• ✓ tahini
• lemon juice
• salt
• water

Instructions

1. 1 Mix tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.

By dudey

Ingredients

• ✓ tahini
• honey
• cinnamon
• oat
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
3. 3 Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

By Vanessa

Ingredients

• ✓ tahini
• lemon juice
• garlic
• water

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

Ingredients

• ✓ tahini
• soy sauce
• mayonnaise
• garlic
• ginger
• paprika
• water

Instructions

1. 1 Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

By labuanlady

Ingredients

• ✓ tahini
• dark chocolate
• olive oil
• honey
• cinnamon

Instructions

1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ tahini
• soy milk
• blackberry
• vanilla extract
• stevia

Instructions

1. 1 Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ tahini
• olive oil
• water
• lemon
• lemon zest
• granulated garlic
• salt
• black pepper

Instructions

1. 1 Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.

By Bibi

Ingredients

• ✓ tahini
• coconut
• pineapple
• coconut milk
• coconut extract

Instructions

1. 1 Place coconut in a blender; blend to a fine powder. Add frozen pineapple, coconut milk, tahini, and coconut extract and blend until smooth.

By Yoly

Ingredients

• ✓ tahini
• chickpea
• sesame oil
• red pepper flakes
• garlic powder

Instructions

1. 1 Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

By Doug in Manhattan

Ingredients

• ✓ tahini
• beet
• lemon juice
• garlic
• chickpea
• olive oil
• water

Instructions

1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager

Ingredients

• ✓ tahini
• banana
• strawberry
• vanilla extract
• brown sugar
• vegan mini chocolate chip

Instructions

1. 1 Line a baking sheet with parchment paper. Peel and slice bananas and place on the prepared baking sheet. Freeze for 1 hour.
2. 2 Place strawberries in a blender and pulse a few times until blended but still chunky. Pour blended strawberries into a bowl and set aside.
3. 3 Combine frozen banana slices, tahini, vanilla extract, and brown sugar in a blender; blend until smooth.
4. 4 Fill each ice pop mold 1/4 full with blended strawberries. Add banana-tahini mixture until molds are 3/4 full. Sprinkle mini chocolate chips on top. Insert sticks and freeze 4 hours or until frozen solid.

By Soup Loving Nicole

Ingredients

• ✓ tahini
• firm tofu
• brown miso
• onion
• carrot
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ tahini
• soy milk
• avocado
• chocolate syrup
• vanilla extract
• stevia sweetener

Instructions

1. 1 Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ tahini
• pita bread
• mayonnaise
• tomato
• salt
• firm tofu
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Ingredients

• ✓ tahini
• soy milk
• ice
• chocolate syrup
• stevia sweetener
• mint

Instructions

1. 1 Combine soy milk, ice, chocolate syrup, tahini, stevia, and mint in a blender. Blend until smooth.

By Yoly

Ingredients

• ✓ tahini
• white sugar
• cocoa powder
• cornstarch
• salt
• milk
• vanilla extract

Instructions

1. 1 Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan. Stir in milk. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.

By chocomonster

Ingredients

• ✓ tahini
• olive oil
• apple cider vinegar
• honey
• garlic
• salt
• italian seasoning
• black pepper

Instructions

1. 1 Blend olive oil, vinegar, honey, tahini, garlic, salt, Italian seasoning, and black pepper together in a blender until smooth.
2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until the flavors blend, at least 1 hour.

By Cari Pow

Ingredients

• ✓ tahini
• sesame seed
• green onion
• garlic
• soy sauce
• white sugar
• red wine vinegar
• black pepper

Instructions

1. 1 Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
2. 2 In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

By MINNESOTAMOM

Ingredients

• ✓ tahini
• chickpea
• vegetable broth
• lemon juice
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

By Fioa

Ingredients

• ✓ tahini
• almond milk
• chickpea
• date
• banana
• cocoa powder
• cinnamon

Instructions

1. 1 Combine almond milk, chickpeas, dates, banana, tahini, cocoa powder, and cinnamon in a blender. Blend until smooth, about 30 seconds. Serve immediately.

By France Cevallos

Ingredients

• ✓ tahini
• coconut milk
• strawberry
• date
• almond extract
• almond
• strawberry
• sesame seed

Instructions

1. 1 Freeze the base of your ice cream maker for at least 12 hours.
2. 2 Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
3. 3 As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
4. 4 Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

By Angela Sackett Superhotmama

Ingredients

• ✓ tahini
• chickpea
• lemon juice
• garlic
• red pepper

Instructions

1. 1 Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.

By BEACHVOGEL

Ingredients

• ✓ tahini
• chickpea
• olive oil
• red bell pepper
• lime
• water
• salt
• black pepper
• garlic powder

Instructions

1. 1 In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

By kfordham281

Ingredients

• ✓ tahini
• navy bean
• onion
• white miso paste
• nutritional yeast flakes
• almond milk
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Blend navy beans, tahini, onion, miso paste, and nutritional yeast in a food processor until smooth. Add almond milk, lemon juice, salt, and cayenne pepper; process until creamy.

By Herbivore

Ingredients

• ✓ tahini
• garlic
• yogurt
• lemon
• cumin
• salt

Instructions

1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Ingredients

• ✓ tahini
• greek yogurt
• white sugar
• egg
• milk
• butter
• sugar
• egg
• all-purpose flour
• cocoa powder
• cinnamon
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth.
3. 3 Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition.
4. 4 Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth.
5. 5 Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect.
6. 6 Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.

By Diana Moutsopoulos

Ingredients

• ✓ tahini
• sweet potato
• cilantro
• lime juice
• garlic
• cumin
• salt
• red pepper flakes
• pistachio

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
3. 3 Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
4. 4 Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
5. 5 Spoon dip into a bowl, garnish with chopped pistachios, and serve.

By lutzflcat

Ingredients

• ✓ tahini
• chickpea
• water
• vegetable broth
• olive oil
• lemon juice
• garlic
• harissa paste
• salt

Instructions

1. 1 Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
2. 2 Combine chickpeas, water, and vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
5. 5 Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

By Buckwheat Queen