Recipes: 5 ways with Tahini

Tahini And Muesli Breakfast Popsicles (vegetarian) 

I made a double batch of these and have kept them in the freezer, they are a great go to for a quick breakfast on the run in summer, or as a simple snack.

AuthorTaryne JakobiCategoryBreakfast

Yields1 Serving
 ½ cup tahini
 2 cups full fat yoghurt
 ¼ cup maple syrup or raw honey
 3 tbsp museli
1

In a bowl stir together the tahini yoghurt and maple syrup or honey until combined.
Put a teaspoon of muesli into the bottom of each popsicle mould.
Fill the moulds with the tahini yoghurt and top with remaining muesli.
Insert a popsicle stick in the middle of each mould and freeze for minimum of 8 hours.
Unmould and serve.

Ingredients

 ½ cup tahini
 2 cups full fat yoghurt
 ¼ cup maple syrup or raw honey
 3 tbsp museli

Directions

1

In a bowl stir together the tahini yoghurt and maple syrup or honey until combined.
Put a teaspoon of muesli into the bottom of each popsicle mould.
Fill the moulds with the tahini yoghurt and top with remaining muesli.
Insert a popsicle stick in the middle of each mould and freeze for minimum of 8 hours.
Unmould and serve.

Tahini & Yoghurt Breakfast Popsicles

 

Tahini Nice Cream (vegan) 

I can’t get over how absolutely delicious this “ice cream” is! With no dairy insight its completely vegan. It can be used as dessert, or in smoothies, or simply out the freezer container with a spoon. 

AuthorTaryne JakobiCategoryDessert

Yields1 Serving
 4 ripe bananas, the riper the better!
 1 cup tahini
 4 - 6 dates, pitted
1

In a blender whizz the bananas, tahini and dates until smooth.
Pour into a container and freeze for a minimal on 8 hours.
Serve with tahini choc chip biscuits.

Ingredients

 4 ripe bananas, the riper the better!
 1 cup tahini
 4 - 6 dates, pitted

Directions

1

In a blender whizz the bananas, tahini and dates until smooth.
Pour into a container and freeze for a minimal on 8 hours.
Serve with tahini choc chip biscuits.

Tahini Nice Cream

Serve the nice cream with tahini chocolate cookies from this post 

Smoked Hummus with Tahini (vegan) 

Smoking is fun, and adds a different dimension to food. You don’t need any fancy equipment, simply a wok, some rice and tea leaves. If you don’t have time, its not essential, just skip that step and process the plain chickpeas.

AuthorTaryne JakobiCategorySalads

Yields1 Serving
 300 g chickpeas, cooked
 100 g tahini
 125 ml boiling water
 2 cloves garlic, crushed
 2 lemons, juiced
 2 pinches sea salt
To Smoke The Chickpeas
1

To smoke the chickpeas, place a handful of wood chips and a handful of dry rice in the bottom of a wok, place over a high heat until the chips begin to smoke.
Place the chickpeas on a plate onto of a rack inside the wok, and cover with a lid or tightly cover with aluminium foil.
Smoke for 20 minutes.
Remove and allow to cool before using.

To Make The Hummus
2

Blend all the ingredients in a food processor, adjust seasoning and serve drizzled with olive oil and pumpkin seed dukka

Ingredients

 300 g chickpeas, cooked
 100 g tahini
 125 ml boiling water
 2 cloves garlic, crushed
 2 lemons, juiced
 2 pinches sea salt

Directions

To Smoke The Chickpeas
1

To smoke the chickpeas, place a handful of wood chips and a handful of dry rice in the bottom of a wok, place over a high heat until the chips begin to smoke.
Place the chickpeas on a plate onto of a rack inside the wok, and cover with a lid or tightly cover with aluminium foil.
Smoke for 20 minutes.
Remove and allow to cool before using.

To Make The Hummus
2

Blend all the ingredients in a food processor, adjust seasoning and serve drizzled with olive oil and pumpkin seed dukka

Smoked Hummus

Serve with the flatbreads

Easy Yoghurt Flatbreads

AuthorTaryne JakobiCategoryLight Meals, Bread

Yields1 Serving
 2 cups self raising flour
 1 tsp sea salt
 1 cup plain yoghurt
1

Mix the flour salt and yoghurt together until it forms a ball, knead lightly until smooth, it will be a sticky dough.
Cover and leave to rise at room temp for 20 - 30 minutes.
Divide into six equal pieces, and one at a time flatten out into rounds using a rolling pin dusted with flour.
Heat a frying pan and place the first flat bread in the hot pan, while this is cooking roll out the second piece of dough.
The bread is done when it is golden brown, flip and cook on the other side.
Place on a plate and keep warm in a low oven until all the breads are cooked.
Serve with tahini or hummus and the roasted cauliflower salad

Ingredients

 2 cups self raising flour
 1 tsp sea salt
 1 cup plain yoghurt

Directions

1

Mix the flour salt and yoghurt together until it forms a ball, knead lightly until smooth, it will be a sticky dough.
Cover and leave to rise at room temp for 20 - 30 minutes.
Divide into six equal pieces, and one at a time flatten out into rounds using a rolling pin dusted with flour.
Heat a frying pan and place the first flat bread in the hot pan, while this is cooking roll out the second piece of dough.
The bread is done when it is golden brown, flip and cook on the other side.
Place on a plate and keep warm in a low oven until all the breads are cooked.
Serve with tahini or hummus and the roasted cauliflower salad

Flat Bread


Roast Cauliflower “Salad” with Green Goddess Dressing & Pumpkin Seed Dukka (vegan) 

Green Goddess Dressing ( vegan) 

AuthorTaryne JakobiCategorySaladsDifficultyBeginner

Yields1 Serving
Prep Time-5 minCook Time-5 minTotal Time-10 min
 ½ cup tahini
 1 clove garlic, crushed
 1 lemon, juice & zest
 2 cups herbs, parsley, basil, chives, mint, spring onion
 ¼ cup olive oil
 2 tbsp apple cider vinegar
 2 tbsp honey
 pinch of sea salt & grind of black pepper
 ¼ cup hot water
1

Whizz all the ingredients in a blender until smooth, adding the water slowly to help with the blending
Blend until smooth and creamy.
Adjust seasoning to taste.
Store in a sealed container in the fridge.
Will keep for 3- 4 days.

Ingredients

 ½ cup tahini
 1 clove garlic, crushed
 1 lemon, juice & zest
 2 cups herbs, parsley, basil, chives, mint, spring onion
 ¼ cup olive oil
 2 tbsp apple cider vinegar
 2 tbsp honey
 pinch of sea salt & grind of black pepper
 ¼ cup hot water

Directions

1

Whizz all the ingredients in a blender until smooth, adding the water slowly to help with the blending
Blend until smooth and creamy.
Adjust seasoning to taste.
Store in a sealed container in the fridge.
Will keep for 3- 4 days.

Green Goddess Dressing ( Vegan)

Roast Cauliflower Salad 

The salad can be served as a accompaniment to the flatbreads and hummus, or as a salad on its own. Serve the dressing seperately.

AuthorTaryne JakobiCategory

Yields1 Serving
 1 large cauliflower head, broken into florets
 100 ml olive oil
 1 tbsp dried mixed herbs
 2 cloves garlic, crushed
 2 pinches chilli flakes ( optional )
 1 pinch sea salt
 1 lemon, juice & zest
 1 tsp ground cumin
 Good grinding black pepper
 Rocket and coriander to serve
1

Preheat the oven to 200oC
In a bowl whisk all the ingredients together, and toss in the cauliflower.
Pour onto a baking tray and place in the oven.
Cook for 15-20 minutes until cooked through and golden brown.
remove from oven, and set aside to cool.

To serve, toss cooled cauliflower with rocket and coriander and pile onto flatbread. Sprinkle with pumpkin seed duke and a big dollop go green goddess dressing.

Ingredients

 1 large cauliflower head, broken into florets
 100 ml olive oil
 1 tbsp dried mixed herbs
 2 cloves garlic, crushed
 2 pinches chilli flakes ( optional )
 1 pinch sea salt
 1 lemon, juice & zest
 1 tsp ground cumin
 Good grinding black pepper
 Rocket and coriander to serve

Directions

1

Preheat the oven to 200oC
In a bowl whisk all the ingredients together, and toss in the cauliflower.
Pour onto a baking tray and place in the oven.
Cook for 15-20 minutes until cooked through and golden brown.
remove from oven, and set aside to cool.

To serve, toss cooled cauliflower with rocket and coriander and pile onto flatbread. Sprinkle with pumpkin seed duke and a big dollop go green goddess dressing.

Roast Cauliflower Salad

Pumpkin Seed Dukka

The duke will keep for up to 3 month in an airtight container at room temperature. It is great sprinkled on roasted veggies, salads, soups, and of course smashed avocado on toast.

AuthorTaryne JakobiCategory

Yields1 Serving
 ½ cup pumpkin seed
 ¼ cup sesame seeds
 ¼ cup pistachio nuts, shelled ( optional)
 2 tsp cumin seeds
 2 tsp fennel seeds
 1 tsp coriander seed
 1 tsp sea salt
1

toast all the ingredients in a hot pan or wok until they start to pop.
remove from the heat and whizz 1/3 - 1/2 of the mixture in a spice grinder.
roughly chop the remainder of the ingredients, mix altogether.
store in an airtight container.

Serve sprinkled over the salad, or in a separate bowl to dip flat breads in.

Ingredients

 ½ cup pumpkin seed
 ¼ cup sesame seeds
 ¼ cup pistachio nuts, shelled ( optional)
 2 tsp cumin seeds
 2 tsp fennel seeds
 1 tsp coriander seed
 1 tsp sea salt

Directions

1

toast all the ingredients in a hot pan or wok until they start to pop.
remove from the heat and whizz 1/3 - 1/2 of the mixture in a spice grinder.
roughly chop the remainder of the ingredients, mix altogether.
store in an airtight container.

Serve sprinkled over the salad, or in a separate bowl to dip flat breads in.

Pumpkin Seed Dukka

 

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