for cooking ⅓ cup well-stirred tahini 1 to 2 tablespoons fresh lemon juice 4 pitas, halved and lightly toasted 1 cup shredded ...

Make sure to thoroughly stir your tahini before you measure it. Be patient; it can take a few minutes to mix. Skipping this step may result in either an oily or a dry cookie. I like Seed + Mill ...

Dollop the tahini-miso sauce onto a large serving platter and use the back of a spoon to spread it out toward the edges, leaving a well in the center. Place the salad in a pile on top of the well ...

Drain the cans of chickpeas (garbanzo beans) into a colander and rinse well. 3 ... Add the tahini, cereal, oats, dried fruit and salt. Stir all of the ingredients together, then pour the chocolate ...

Add eggs, 1 at a time, beating well after each addition ... stirring once halfway through chilling time. Stir together sugar, 1/2 cup cream, tahini, and salt in a small bowl until combined ...

Add the tahini, chili crisp, vinegar and soy sauce and whisk until smooth. Stir in ¾ cup of the reserved pasta water and cook, stirring, until fragrant and thickened, about 2 minutes. Add the ...

Toasted sesame seeds and sliced almonds are added in as well, mingling between the shredded leaves for a lovely crunch in every bite. That salad is piled onto a spread of creamy, savory sauce made ...