Tahini Date Cookies

Ingredients:

60 grams (about 1/2 cup) walnuts, ground
3/4 cup all purpose flour
1/2 teaspoon baking powder
1 egg replacer (optional)
1/4 teaspoon cinnamon
1 teaspoon sesame seeds, toasted
1/4 cup tahini
1/4 cup date molasses
1 tablespoon maple syrup
1 teaspoon vanilla
very small pinch of salt
1-2 tablespoon black sesame seeds, toasted
1-2 tablespoon white sesame seeds, toasted

Combine dry ingredients and add tahini, date molasses, maple syrup, vanilla, and salt. Dough will be sticky. Refrigerate for 40 minutes then roll into balls and flatten. Coat one or both sides of each into either the white or black sesame and place on baking sheet. Bake at 350 for 10-12 minutes.

Moroccan Carrot Salad

Ingredients:

1-1/2 cup chickpeas
1 tablespoon grapeseed oil
1/2 teaspoon salt
1/2 teaspoon cumin
a pinch of cinnamon
3 carrots, grated
1/4 cup parsley, chopped
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon garlic powder
juice of 1 small lemon
salt and red pepper, to taste
1/4 cup slivered pistachios, toasted

Toss the chickpeas with oil, salt, cumin, and cinnamon. Bake at 425 for 15-20 minutes until crispy. Remove from heat and set aside.

Toss the grated carrots with the parsley and set aside.

Combine tahini, olive oil, garlic, lemon juice, and salt and pepper. Gradually add water until thinned to desired consistency.

Before serving, toss the salad with the tahini dressing, pistachios, and roasted chickpeas.

Tomato Salad with Tahini Dressing

Ingredients:

3 heirloom tomatoes, sliced and cut in half
2 tablespoons tahini
3 tablespoons water
juice of half a lemon
1 small clove garlic
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon isot pepper
1 tablespoon parsley, chopped

Arrange the tomatoes on a plate.

Stir the tahini, water, and lemon juice together.

Crush the garlic with the salt on a cutting board or with mortar and pestle until liquefied into a paste. Stir into the tahini. Add more water, as needed until it is a thin paste.

Drizzle the tahini dressing over the tomatoes and sprinkle with cumin seeds, isot pepper, and parsley.

Tahini Avocado Toast

Ingredients:

1/4 cup tahini sauce
1 tablespoon parsley, finely chopped
2 avocados
1 tablespoon lemon juice
1 tablespoon lime juice
salt and black pepper, to taste
red pepper flakes
olive oil
cherry tomatoes, quartered
sprouts
multigrain bread

Mix the parsley into the tahini sauce and spread over the bread.

Mash the avocado with the lemon and lime juice and salt and pepper. Spoon over the bread.

Sprinkle the avocado with red pepper flakes and olive oil and top with cherry tomatoes and sprouts.

Tahini Raspberry Popsicles

Ingredients:

1 tablespoon sesame seeds, toasted (optional)
2 cups coconut milk
1/3 cup tahini
1 tablespoon rosewater
1/4 cup honey
1 teaspoon vanilla
a pinch of salt
2/3 cup raspberries
1 teaspoon orange blossom water
1 tablespoon honey

Sprinkle sesame seeds into popsicle molds.

Combine coconut milk, tahini, rosewater, honey, vanilla, and salt. Pour into molds, filling 3/4 of the way. Freeze until the surface is solidified.

In a blender, puree raspberried, orange blossom water, and honey. Thin with some more coconut oil as needed. Pour over the frozen tahini and freeze until completely solid before unmolding.

Date Syrup and Tahini Cake

Ingredients:

4 eggs
1-1/2 cup sugar
1-1/2 teaspoon vanilla
3/4 cup oil
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup tahini
1/4 cup date syrup

Beat together eggs and sugar. Add vanilla, salt, and baking powder. Alternately add oil and flour.

Pour cake into parchment paper lined springform pan.

Combine tahini and date syrup and drop by spoonful onto the cake. Swirl the mixture into the cake with a knife.

Bake at 350 for 30 minutes.

Chickpea and Couscous Stuffed Eggplant and Tahini Sauce

Ingredients:

2 large eggplants
1 onion, chopped
2 cloves garlic, minced
3/4 cup couscous
1 cup cherry tomatoes, halved
3/4 cup chickpeas
2 teaspoons grapeseed oil
1/4 cup parsley, chopped
salt and pepper

1/4 cup tahini
1/4 cup water
1 clove garlic, minced
juice of half a lemon
salt and pepper

Cut eggplants in half lengthwise. Scoop out insides leaving half an inch of flesh on the shell. Brush hollowed eggplant with oil and bake 20 minutes at 400. Set aside.

Meanwhile, chop the eggplant pulp into small pieces and cook the couscous.

Heat oil in a pan and cook onion and garlic. Add eggplant pulp, cover and cook until soft. Stir in chickpeas and tomatoes. Season with salt and pepper.

In a small bowl, mix all the ingredients for the tahini sauce.

To assemble, spoon chickpea mixture into eggplant shells. Drizzle with tahini sauce and garnish with parsley. Serve with a wedge of lemon.