Are you as addicted to tahini as I am? If you open up my fridge at any given moment, you’ll find at least one jar full. It’s definitely a staple in my house and never goes to waste. It’s the perfect dip (I love it with celery) or salad dressing. Plus, it’s also the base for my favorite hummus recipe (check it out — recipe in my cookbook, FOOD YOU WANT For The Life You Crave).
Today, I can’t wait to show you the many ways you can jazz up tahini, so it offers up completely different flavors and dining experiences. In this video, I show you how to make a base tahini recipe that’s rich in garlic and lemon. Then, we’ll get flexible with a Green Basil, a Roasted Red Pepper Sriracha, and a Curry version.
Just one disclaimer: Once you make this recipe once, you may get hooked! And that’s good news because tahini is loaded with good-for-you fats and has very low carbs, which is a great thing for your healthy eating resolutions.
The Flexible Tahini Recipe
Flexible Tahini 3 Ways
For The Base
- 1 cup raw tahini
- ⅓ cup water (adjust for desired consistency)
- ¼ cup fresh lemon juice
- 3-4 small garlic cloves
- 1 tsp salt
- Freshly ground black pepper, to taste
Additions For Green Tahini
- ½ cup basil leaves
Additions For Roasted Red Pepper Sriracha Tahini
- 1 roasted red bell pepper
- 2 tbsp sriracha
Additions For Curry Tahini
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tbsp extra lemon juice
In a blender, combine all ingredients and blend until smooth. Keeps in the fridge for up to 5 days.
Get more flexible recipes right here on my blog!