Move over avocados because there’s a new toast topper in town! I have a slight (okay, not so slight) obsession with tahini. Loaded with good-for-you-fats and low in belly-bloating carbs, tahini is simply ground up sesame seeds mixed with lemon juice, garlic, salt, and pepper. The Israeli staple is the perfect salad dressing, veggie dip, and, you guessed it, toast topper spread! I like to add a layer of cucumbers for extra crunch, a heaping mound of alfalfa sprouts, and a few toasted sesame seeds. Try it!
The recipe below is made with a plain tahini sauce. But you can also play around and experiment with different flavored tahini. Watch as I share 3 flavor variations: green basil, roasted red pepper sriracha, and curry:
Tahini Veggie Toast
For The Toast
- A spoonful (or two) homemade tahini paste (recipe below)
- Gluten-free bread
- Thinly sliced cucumber
- Alfalfa sprouts
- Black sesame seeds
For the Tahini
- 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
Make the tahini: In a blender, combineall ingredients and blend until smooth. Set aside.
Toast bread to your desired doneness.
Top with a layer of tahini paste, followed by alayer of thinly sliced cucumbers. Add a heaping mound of alfalfa sprouts and asprinkle of black sesame seeds.
- Swap the cucumber for thinly sliced tomatoes.
- You will have leftover tahini, which keeps for up to 5 days in the fridge. Use it as a veggie dip, or water it down slightly and use as a salad dressing!