Tahini Mayonnaise Recipes

HOMEMADE TAHINI

Homemade Tahini image

Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.

Provided by SFChef

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 48

Number Of Ingredients 2

Ingredients

5 ½ cups sesame seeds
2 ½ cups olive oil, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg

TAHINI

Tahini image

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 2

Ingredients

1 cup sesame seeds
¼ cup olive oil, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread sesame seeds onto a baking sheet.
Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg

TAHINI MAYONNAISE

Tahini Mayonnaise image

This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup light mayonnaise
1 to 2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
Coarse salt and ground pepper

Steps:

In a small bowl, whisk together light mayonnaise, fresh lemon juice, and tahini; season with coarse salt and ground pepper.

TAHINI-GARLIC MAYONNAISE

Tahini-Garlic Mayonnaise image

From an old Food & Wine magazine. Use this on a pita along with veggies of your choice or falafel.

Provided by DailyInspiration

Categories < 15 Mins

Time 10m

Yield 2/3 cups

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise, room temperature
2 tablespoons tahini
2 teaspoons fresh cilantro, chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh garlic, minced
salt & fresh ground pepper

Steps:

Whisk the mayonnaise with the tahini until smooth. Mix in the coriander, lemon juice and garlic. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 948.3, Fat 80.5, SaturatedFat 11.7, Cholesterol 45.8, Sodium 1287.3, Carbohydrate 55, Fiber 4.3, Sugar 11.4, Protein 9.8

VEGGIE BURGERS WITH TAHINI MAYONNAISE

Veggie Burgers with Tahini Mayonnaise image

These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with some sesame-flavored mayo, and your meal is made.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h

Number Of Ingredients 13

Ingredients

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole-wheat English muffins, toasted
Tahini Mayonnaise
Lettuce

Steps:

In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

Nutrition Facts : Calories 535 g, Fat 30 g, Fiber 11 g, Protein 14 g

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Category Condiment
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