Drain the chickpeas but save the liquid.
Put the chickpeas, 2 tablespoons packing liquid, lemon juice, garlic and salt in food processor and puree.
Add a small amount of additional packing liquid to facilitate blending together.
Add the sesame tahini and blend it into the chickpea mixture.
Serve with pita bread or raw vegetables.
Preheat oven to 350.
Mix first 6 ingredients until incorporated well, then add remaining ingredients to form dough.
Roll into balls on baking sheet and press down with fork. If adding sesame seeds, lightly press down the ball with your hand, sprinkle with some sesame seeds, and then push down with fork.
Bake 10-15 minutes based on your elevation and how hard or soft you prefer your cookies.
Cook the pasta. While it is cooking, mix the peanut butter, tahini, water, soy, vinegar, and oils thoroughly. (TIP: The mixing, which can take some work, is made easier when you use warm or hot water.)
When the pasta is done, drain, put in a bowl, pour on the sauce, and toss until well-coated. The scallions and seeds are optional; if desired, toss them on top.
Serve either hot or at room temperature.
ups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil
Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage (203 degrees F).
Remove from heat and add Tahini and vanilla but do not stir.
Wait 2 minutes.
Beat the mixture with a paddle or spoon for a few seconds.
Pour into a small buttered pan.
Shell about three pounds of fava beans.
This should leave you with a couple of cups of actual beans.
Boil them for about twenty minutes in water and then rapidly cool with cold water.
Peel all the larger ones (anything bigger than about 1/2 inch in the longest dimension) by squeezing one end hard and popping the bean out of the skin.
Smaller ones can be left whole.
Puree in a blender with a head of green garlic, olive oil, lemon juice and sesame tahini.
Add salt to taste and serve with bread or crudites.
n the broth and the tahini. Return to a boil, then
Toast sesame seeds in a dry frying pan until golden, remove and allow to cool. Arrange mango and papaya slices in a circle on 4 plates.
Whisk tahini and milk together until creamy. Beat cream and vanilla extract and gently stir in tahini and milk mixture. Spoon into a piping bag.
Pipe a rosette of sesame mousse in the center of each plate of carpaccio. Garnish with toasted sesame seeds and mint leaves and drizzle with maple syrup.
he contents.
Add the sesame seeds, matzo meal, parsley, and
up butter or margine, tahini and sesame oil in large bowl together
0 minutes.
Prepare the tahini sauce while the cauliflower is
preheat oven to 350.
grind oats in a blender until coarsely ground (some whole flakes should remain intact.) don't wash blender yet.
In a large mixing bowl, combine oats, flour, salt, and baking powder.
Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
Stir mixture into oat mixture.
Drop tablespoons of batter on greased baking sheet.
Sprinkle with sesame seeds.
Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.
he time, lightly toast the sesame seeds and allow to cool
at Asian markets where sesame seeds are sold in
Heat oil in wok until hot.
Add spring onions, ginger, garlic and fry 30 seconds.
Add chicken and mushrooms, fry 3-4 minutes.
Add tahini, soy sauce, chili sauce, fish sauce, water, baby corn and carrots.
Toss for 2-3 minutes to heat through.
Sprinkle with sesame oil and sesame seeds.
Serve with jasmine rice.
ith cocoa and sprinkle the sesame seeds in the bottom of
In a large bowl, combine tahini, yogurt, lemon juice, garlic and parsley.
In another bowl, mix stuffing with sesame seed. Coat chicken pieces with tahini mixture.
Lift out and lay meatiest side in stuffing mix.
Place pieces, crumbs up, in a single layer in a 10 x 15-inch pan. Bake in a 375\u00b0 oven until meat at thigh bone is no longer pink (cut to test), about 45 minutes. Accompany with lemon wedges, salt and pepper to add to taste.
Serves 4.
lice.
Heat butter and sesame oil in a big pan
auce, tahini, brown sugar, peanut oil, vinegar, red pepper and sesame oil
In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.