TAHINI FRUIT DIP
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.
FRESH FRUIT WITH APPLESAUCE-SWEETENED TAHINI
Tahini and coconut give classic fruit salad an exotic twist. Mango, grapes, and citrus fruit work well here, but you can also use any fruit that's in season.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Combine tahini, applesauce,honey, and water in a foodprocessor. Pulse until smooth.Arrange fruit in serving bowls.Drizzle with tahini sauce andtop with toasted coconut.
Nutrition Facts : Calories 104 g
TAHINI AND HONEY OVER FRESH FRUIT
This makes for an easy, satisfying breakfast when summer fruit is plentiful. Tahini, a Middle Eastern nut butter made from ground sesame seeds, is most often used to make hummus and baba ghanoush. I find that locally made and organic brands of tahini are fresher, sweeter, and looser than commercial brands, in which the oil has often separated from the solids.
Yield serves 4
Number Of Ingredients 3
Steps:
- In a small bowl, whisk together the tahini and honey. Divide the fruit among the bowls and top with a heaping 1/4 cup of the tahini mixture. Stir gently to incorporate.
TAHINI, FETA & HONEY TOASTIE
Indulge in a melty feta toastie, with nutty tahini and a drizzle of honey. This is irresistible quick comfort food you can make in just ten minutes
Provided by Cassie Best
Categories Lunch
Time 10m
Number Of Ingredients 8
Steps:
- Mix the tahini and honey together. Spread the mixture on a slice of bread (sourdough works well for toasting). Scatter over the feta and a few thyme leaves, then top with another slice of bread. Butter the outsides and press sesame seeds into each side. Fry in a hot pan, weighed down by another pan, for 2 mins on each side (or use a toasted sandwich maker), then drizzle with honey.
Nutrition Facts : Calories 641 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
WATERMELON AND GRAPEFRUIT SALAD WITH TAHINI
This fruit salad is simple to make but thrilling to eat because it hits all the marks of a good salad in surprising ways. The base is crunchy-sweet watermelon and tangy-tart grapefruit. (If you can't eat grapefruit, substitute orange sprinkled with lemon or lime juice.) These two fruits look similar, but taste different, and that is part of the fun of eating them together. Tahini is used like a nuttier, richer oil, and honey mellows the mix. The balance really depends on the quality of your ingredients, though, so adjust to taste until each bite races between sweet, savory, juicy and creamy.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 to 6
Number Of Ingredients 5
Steps:
- Cut off the top and bottom inch of the watermelon and set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the rind. Cut the watermelon in half through the top, then lay each half on its large cut side. Cut each in half lengthwise, then into 1/4-inch-thick triangles. Transfer to a platter, along with any juices.
- Working with one at a time, cut off the top and bottom of each grapefruit, then set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the peel and pith. Cut in half through the top, then lay each half on its cut side. Cut in half lengthwise, then into 1/4-inch-thick triangles. Remove seeds. Transfer to the platter of watermelon, along with any juices.
- Drizzle the tahini over the fruit, followed by the honey. Sprinkle with salt. Taste. If it's bitter, add more honey. If it's dull, add more salt and honey. Eat right away.
CARAMELISED HONEY AND TAHINI COOKIES
Use up that jar of sesame paste in the back of your cupboard to bake these decadent honey and tahini biscuits. They're sweet, salty and totally addictive
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty - don't worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.
- Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.
- Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like - they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.
- Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE TAHINI
Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.
Provided by SFChef
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 48
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
- Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
- 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.
Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg
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