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Lemon Tahini Recipe


Makes about 1/2 cup Servings

Ingredients

  • 2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Whisk tahini, chopped fresh oregano, fresh lemon juice, and 5 tablespoons water in a small bowl, adding more water by teaspoonfuls if too thick. Season to taste with kosher salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Nutritional Content

One Tablespoon contains: Calories (kcal) 60.7 %Calories from Fat 78.9 Fat (g) 5.3 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 2.5 Dietary Fiber (g) 0.5 Total Sugars (g) 0.1 Net Carbs (g) 2.0 Protein (g) 1.8 Sodium (mg) 3.6Reviews Section

Alex and I have been making this lemon tahini dressing for quite a while now, but decided we should share it as its own recipe. Because it’s that good. Yes, we put it on everything. As a Buddha bowl tahini dressing (or for bowl meals, whatever you call them!). On sweet potatoes. On sandwiches and veggie burgers. Really anything that tastes good tastes better with lemon tahini sauce. It’s so easy to make! And if you’re like me, you might be wondering how to use up the tahini that you bought to make homemade hummus. We’re so passionate about this sauce, we made a video for you and slathered it on our chickpea couscous bowls. Keep reading for the recipe and more info on tahini!


Tahini: Versatile and Healthy

I find tahini very versatile, it’s not only for hummus. Blending it with a bit of lemon juice and water you can use it as a spread or a dressing. It is also great with a bit of honey on a slice of whole grain bread or for a savory breakfast with feta and pine nuts. You can use it to make cookies, cakes, add some to your oatmeal or as a sauce for meat. It also has a long shelf life and, nutritionally, it is full of nutrients. Tahini is a great source vitamin E and a good source of iron, calcium and copper. It is a great way to boost the protein content of your meal and it also contains lignans, a group of substances that have antioxidant activity. And yes, it has fat, but the fat is the good fat mostly monounsaturated and polyunsaturated.

Initially, I only made 2 servings and ate one of the servings before the kids came from school (yum). When the kids came home, I gave them a bit to try and they loved it and were quite upset that I had not made enough. So, this will definitely be added to our meal rotation from now on!


Want to know what’s in this recipe? Just a handful of simple ingredients including:

  • Tahini
  • Water
  • Lemon juice
  • Garlic clove
  • Maple Syrup
  • Salt and pepper


Lebanese Kibbeh With Lemon Tahini Recipe

Culinary authority Ghillie James' new book, Amazing Grains , is full of sweet and savory recipes for any meal of the day. Learning how to work with a variety of grains &mdash and there are a lot &mdash will expand your cooking repertoire without breaking the bank. Make these meaty Middle Eastern bites as an appetizer or main course.

The Arabic word kubbah means ball, and these crispy morsels of ground meat with bulgur and onion are a classic in Levantine cuisine. The paste is stuffed and then usually shaped into mini torpedoes (a role commonly given to a prospective bride in Lebanon and Syria). They are then fried or grilled and served with salad and a tahini or yogurt dip. Known around the Middle East variously as kobeiba, cubbeh, bulgar koftesi or kubba, they can be made bigger or smaller depending on whether you want to serve them as a nibble, an appetizer or as a main course. I like to eat the kibbeh with crunchy leaves, flatbreads and a Greek-style salad. And I prefer them made with beef but they are most commonly made with lamb or even goat it&rsquos best to use non-lean, good-quality meat. You can prepare the kibbeh earlier in the day and keep in the fridge.


Roasted Vegetables with Tahini Lemon Sauce

Tahini and I are BFF’s. My son adores hummus and so does his mama so we make it weekly around here. When I run low on tahini, I have to run out and get more.

Of course, I can’t let hummus have all of the fun. That’s where the tahini comes in.

Did you know that certain vitamins require fat to be fully absorbed? Vitamins A, D, K and E all need fat in order to be carried into the bloodstream and on to our organs that need them.

Fat = Flavor: If food doesn’t taste delicious, it doesn’t matter how healthy it is because no one will eat it. A little sesame oil on steamed broccoli goes a long way, my friends.

Omega-3’s: Omega-3 fatty acids are critical and most people don’t consume enough.

Warning: Be sure to make extra tahini sauce. It is fabulous drizzled over grilled meats, used as a dip for veggies or added to a breakfast smoothie. Just kidding. Although….


If you’re using a blender add all the ingredients and blend until it reaches a smooth dressing consistency.

If you prefer to make this by hand, add the minced garlic and salt to the tahini paste and mix it together until combined.

Add the fresh lemon juice, maple syrup and continue to stir. At first, it will thicken but, carry on mixing and it will gradually come together. Add in the water a tablespoon at a time until you reach your desired dressing consistency.

Taste test your dressing and if it needs it, add a little more lemon juice a teaspoon at a time or a pinch more salt.

With the help of your spatula pour the dressing into a jar or container ready for use. Will keep fresh in the fridge for 3-4 days.


Hummus With Tahini

Hummus is probably one of the best known Middle Eastern foods due to its popularity worldwide. The chickpea-based dip can be found in most conventional grocery stores in North America and on many non-Middle Eastern restaurant menus.

The word hummus comes from the Egyptian word for chickpeas, the typical primary ingredient, although lots of other beans can be used instead. Variations of the modern-day hummus recipe can be found as early as the 13th century in Egyptian cookbooks.

Hummus is typically served as part of an appetizer (or mezze) tray alongside falafel, eggplant, and tahini sauce. Fresh or toasted pita bread, as well as vegetables, can be dipped into it. It also makes a filling and nutritious snack.

It's often flavored with spices, such as cumin or sumac, and can be served garnished with olive oil, chopped tomatoes, cucumber slices, parsley or cilantro, chickpeas, and pine nuts.

The ready availability of the ingredients to make hummus is partly responsible for its popularity in countries like Egypt, Jordan, and Syria. And, its compatibility with both meat and dairy makes it suitable for Jewish dietary laws and, therefore, popular in Israel.


How To Make Tahini Sauce

This tahini lemon sauce is EASY! Grab the ingredients – that you probably already have in your pantry – and your blender. It’s all you need to whip up this tahini sauce.

  • Combine garlic tahini sauce ingredients in a blender: tahini, garlic, olive oil, water, lemon juice, cumin, smoked paprika, sea salt, and black pepper into the blender.
  • Blend until smooth. Add water if needed to thin it out to a dressing consistency.

  • Eat it! Drizzle over low carb noodles or roasted vegetables, use as a dip for veggies, or make it a sauce for grilled meat. The possibilities are endless!

TIP: Leave tahini sauce thicker if you plan on using it as a dip, and add water to thin it out if you are going to use it as a dressing or sauce.


Tahini is an Arabic name for ground sesame seeds. However, its origins are thought to have been in Persia, where it was called “ardeh.” Tahini later found its way to Israel and was held as a delicacy as sesame seeds were rather expensive to procure. In some cultures, tahini was even used as currency. (source)

To prepare, whisk together tahini, lemon juice, maple syrup, salt, and fresh grated ginger (fresh ginger is key for best flavor!). Then thin with a little water until a pourable sauce is achieved. That’s it!

We hope you LOVE this sauce! It’s:

Gingery
Lemony
Creamy
Versatile
Simple
& SO delicious!

This sauce would be delicious on salads, bowls, and sandwiches, for dipping vegetables in, and so much more!


Lemon Tahini Dressing

Today’s recipe is for Lemon Tahini Dressing. Every year millions of people participate in biometric screenings. They do this either by choice or they may be mandated to do so by their physicians — or they are required to do this for work. These screenings are meant to flag any individuals who may be at risk for two of the most common chronic diseases in our country: heart disease and diabetes. One of the numbers often measured during biometric screenings are one’s total cholesterol, including a breakdown of LDL and HDL. Most people recognize those as the “bad cholesterol” and the “good cholesterol” numbers. Those two values allow the medical team conducting the screens to give advice to individuals based on their risk for heart disease based on lifestyle and more importantly what they eat can impact their health.

People either celebrate their high HDL number, or leave with a set of foods they should include in their daily intake to boost their HDL values. However, a recent study found that just looking at your HDL high numbers and resting assured that you’re protected from heart disease may not be that simple. HDL cholesterol is credited with protecting against heart disease because these lipoproteins help eliminate the excess cholesterol from the bloodstream. Therefore, looking at how well they function is just as important as looking at the quantity of HDL present in your bloodstream.

Previously, small-scale trials have shown that consumption of antioxidant-rich foods (virgin olive oil, tomatoes, berries, for example.) improved HDL function in humans. Recently, researchers selected 296 people at high risk of cardiovascular disease and assigned them to either a Mediterranean diet with an additional 4 tablespoons of virgin olive oil per day, a Mediterranean diet with an extra serving of nuts, or a healthy control diet group which included plenty of fruits and vegetables and restricted processed foods (1). Interestingly, only the control group saw reduced total and LDL cholesterol levels. None of the groups noted a significant HDL increase either. But, the group consuming extra virgin olive oil had significantly improved function of their HDL when compared to others.

These improved functions included increased reverse cholesterol transport, the process where HDL removes cholesterol plaque in the arteries and transports it to the liver for elimination or production of hormones. Also, witnessed were increased antioxidant protection, vasodilator capacity, and anti-inflammatory properties.

Studies looking at how simple diet modifications can impact overall health are abundant nowadays, and scientists have just started this journey toward optimal nutritional awareness! They are eager to continue investigating food properties and how we can improve quality of life and longevity. We have recently touched on the plant-based eating approach in a previous blog: Finding substitutes for your dips and sauces that replace ingredients with ones that include potential health benefits is just what we had in mind when creating this Lemon Tahini Dressing. It is a completely plant-based dressing that combines the plant-protein rich tahini, with 6 grams of protein per 2 tablespoons of Once Again Tahini, with heart healthy extra virgin olive oil. The touch of garlic and lemon are essential for flavor, and boosting your immunity as well!

We hope you’ll enjoy this dressing with your favorite salad combo, as well as a sauce for roasted vegetables, as a spread for your wraps or as a dressing for your grain bowls. Whichever way you choose to enjoy it, you’ll be adding to your quality of life with each bite.

Looking for another easy recipe with Tahini? Try our Tahini Savory Crackers.