Multitalented Tahini

The flavor of tahini sends me soaring. Until recently, I only had it in Middle Eastern restaurants or on felafel. Just found out how easy it is to make. Most recipes suggest using raw garlic. This one has roasted instead of raw garlic. a way superior flavor with the caramelization of the roasting. Tahini is becoming omnipresent on my dinner table. Made from ground sesame seeds, it's a good source of iron, protein, calcium & deliciousness. Tahini sauce can be eaten with roasted vegetables, couscous or any other savory item that would benefit from its pizazz. 

What's my source for roasted garlic? When I roast vegetables in oil, salt and pepper, I also throw in 3-4 cloves of unpeeled garlic. It subtly flavors the vegetables. I squeeze the roasted garlic out of the peel and into salad dressing or tahini. 

For a great tahini sauce, mix together:

3 cloves of roasted garlic, mashed

juice of one lemon

salt, pepper, as much as you like

1/2 cup tahini

dash of ground cumin (optional)

Mix with water until it's the consistency of ketchup. Enjoy!!!

PS, whip this stuff up with chickpeas, & you have hummus. Really whip it until it becomes light like whipped cream. 

Elaine PerlmanComment