Sentences with phrase «tahini taste»

It's reminiscent of a hummus in texture, but without the strong tahini taste of hummus plus it's served warm.

I love tahini (plus banana and chocolate), but my kids don't, so I'm thinking I could make this and when they declare they don't like the tahini taste, I can just eat it all myself, right?

There's a slight tahini taste to it but regardless, the resulting vegan salted caramel sauce is exactly what I was looking for.

I thought the Tahini taste was a little to strong so I added some maple syrup to this and it was just what it needed.

The dressing has a strong tahini taste to it with a little bit of spicy from the cayenne and a little tangy from the apple cider vinegar.

I found the dressing to be a little too tahini tasting... so I added about 3 tbsp lemon juice and it was amazing!

Alone, tahini tastes like slightly bitter toasted sesame, but together with the buttery goodness of the cookie dough and those melty chocolate chips, it's just divine!

Not exact matches

This actually tastes amazing without the tahini and I've made it lots of time without so don't worry about a substitute just ignore it — hope your husband loves it!

I bought dark tahini which has quite a strong taste — is the light one different?

I imagine the almost metallic taste of tahini, the bright fruity sourness of raspberries and the cloying sweetness of dates make a wonderful trio in each bite.

This time I added ground coriander and sesame tahini (to taste) to the basic recipe.

Taste and adjust the flavour, add more ginger, tahini or cardamom if needed.

I especially loved their I am Whole bowl, which is made up of mashed sweet potato, adzuki beans, sautéed kale, housemade kim chee, sea palm, black sesame seed gomasio, teriyaki almonds, garlic tahini sauce and either local brown rice or quinoa — it tasted even better than it sounds too!

Would it be alright if I used tahini in the icing instead of almond butter or would it taste too strong?

Sadly I haven't made the recipe using tahini so I couldn't say how it would taste, but let me know how they turn out as I'd be interested to know!

It just tastes so incredible, especially when mixed with a little tahini, lemon juice and cumin — I then add sun - dried tomatoes as they really bring the flavour to a whole new level, making it even more wonderfully rich and delicious.

Which brings me to: I don't personally like tahini as it seems to have a bitter taste to me, but notice you seem to use it on just about everything.

The addition of Tahini in this Middle Eastern spread is a vital component for texture and taste.

Careful to find the none - rosted tahini as many brands roast the seeds to add taste.

Choose a dressing Balsamic vinegar (I use 2 parts balsamic vinegar to 1 part oil plus salt and pepper to taste) Tahini Dressing another dressing of your choice!

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

However I added more tahini in my hummus than indicated in the above recipe to balance the taste.

Tahini, which is simply sesame seed paste, is sort of like peanut butter but it tastes more unique IMHO.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

16 ozs black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and sliced) 1 tsp cumin salt (taste) ground pepper (taste)

Add tahini sauce to taste, and toss carefully.

The first couple of times I made this I was out of tahini and improvised a slightly lighter dressing using roasted sesame oil in its place — and I find I like the slightly smoky taste the oil brings to the mix.

Tahini & Wholegrain Mustard Crackers — Sometimes all you need is a cracker for a snack, and these crackers deliver tons of taste from tahini and muTahini & Wholegrain Mustard Crackers — Sometimes all you need is a cracker for a snack, and these crackers deliver tons of taste from tahini and mutahini and mustard.

I used miso instead of tahini but that's simply a matter of taste.

I was out of almond butter, so I used tahini when making this recipe and topped it with cilantro - it tasted amazing.

My favourite part is the beautiful colour of the blood oranges on top, and the amazing taste of chocolate, tahini, and orange coming together.

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Try sunflower seeds, sesame seeds, flax seed, and tahini (a tangy, nutty sesame butter that tastes great in replacement of mayo and salad dressing).

This is even better, in taste, than the store bought tahini paste.

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Carrot salad with miso tahini, Middle Eastern fruit salad with cashew cream, and the best pastrami you may ever taste — these are simple, delicious and (surprisingly) healthy dishes for any lunch, dinner party or holiday celebration.

The results are a smoky tahini that tastes amazing in dips.

1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties

just whipped up a batch — it was a little heavy on the tahini for my taste (complete personal preference), but using the whole lemon balanced out the flavor nicely.

Tahini is bitter and I know the taste isn't for everyone.

I added roasted red peppers to mine bc I could taste the tahini and I didn't want to taste it so strongly.

I am still curious about your thoughts on the taste of tahini and its relation to color.

I did make this with canned chickpeas and unsalted tahini, and, though the texture was incredible, I found that it tasted bitter.

I'm not a massive fan of the taste of boiled cauliflower, so I packed it with heaps of other stuff including basil, kale, garlic, onion, tahini and nutritional yeast.