Open Sesame

Open Sesame

Basic Tahini Dip

Basic Tahini Dip

Whisk the tahini, garlic, lemon juice, olive oil, and salt, in a bowl. Once combined, add the water a little at a time until desired consistency is achieved. 

Finished by sprinkling olive oil, paprika and parsley on top.

  • 1/2 cup Original Tahini
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 4 tablespooons of water (approx.)
  • Pinch of salt
  • 1 tablespoon finely chopped parsley
  • Pinch of paprika (optional)
  • 1 tablespoon olive oil

Frosted Chocolate Fudge Muffin
with Date Honey Tahini

Frosted Chocolate Fudge Muffin with Date Honey Tahini

Preheat oven to 350.

Add all wet ingredients to a mixing bowl and beat until well combined.

In a separate bowl, mix all dry ingredients and fold it into the wet ingredients.

Pour batter into muffin holders and bake for 30 minutes. Check it by inserting a toothpick in the center of the muffin – it should come out rather clean.

For the frosting, beat the whip until stiff and peaky. Gradually add the pudding, cocoa, butter and honey while mixing on low speed.

Use a piping bag to frost the muffins.

Yield: 10-12 large muffins

  • 1 egg
  • 1 egg yolk
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup melted butter
  • 1/3 cup oil
  • 2 Tbsp Date Honey Tahini
  • 1/3 cup maple syrup
  • 3 cups flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chips
  • 1 16oz whip
  • 3 oz instant chocolate pudding
  • 1/3 cup cocoa
  • 1/2 cup butter, softened
  • 3 Tbsp Date Honey Tahini

Roasted Pepper Hummus

Roasted Pepper Hummus

Rinse peppers, remove the top and the seeds, and place in the oven to roast for approximately 45 minutes. Turn the peppers twice while roasting. Once peppers are charred and the skin is wrinkled, peel the peppers under cold water.

In an electric food processor, combine garlic, chickpeas, tahini, and lemon juice. Mix until smooth. Add roasted peppers and paprika and mix again. Season with salt to taste.

Transfer to a bowl, and serve with pita chips. Finished by sprinkling olive oil, sesame seeds and diced pepper.

  • 2 cloves garlic, minced
  • 1 (15 ounce) chickpeas
  • 1/3 cup Hot Red Pepper Tahini
  • 1/3 cup lemon juice
  • 3 red peppers
  • 1 teaspoon paprika
  • Dash of salt
  • Dash of sesame seeds
  • 1 tablespoon olive oil
  • Dash of diced red pepper

Walnut Crusted Teriyaki Salmon Salad
with Creamy Tahini Dressing

Walnut Crusted Teriyaki Salmon Salad with Creamy Tahini Dressing

Spread honey over the slice of salmon.

Mix 1/4 cup chopped walnuts and 1/4 cup sesame seeds and use to coat the salmon.

Heat olive oil in skillet. Fry the salmon for approx. 5 min on each side. Add the teriyaki sauce while the fish is being cooked.

Remove from heat and let it cool.

Place the remaining 1/4 cup walnuts and sesame seeds in the oven on 450. Roast until nicely browned (5-7 min).

For the dressing, add all ingredients to a blender and blend until smooth.

To assemble the salad, start with the greens, and then add avocado slices, scallions tomatoes, chick peas and egg.

Break the slice of salmon into chunks while adding it to the salad.

Drizzle the tahini dressing over it and top with roasted walnuts and sesame seeds.

  • Baby spinach or any other greens
  • 1/2 avocado sliced
  • 1 egg, medium cooked
  • 2 scallions, thinly sliced
  • Cherry tomatoes
  • Handful of chickpeas
  • 1 slice salmon
  • 1 tbsp honey
  • 1/2 cup chopped walnuts
  • 1/2 cup sesame seeds
  • 1 tbsp teriyaki sauce
  • 1 tsp olive oil
  • 3 tbsp Open Sesame Original Tahini
  • 1/2 lemon, squeezed
  • 1 tbsp teriyaki sauce
  • 2 tbsp honey
  • 1 tbsp oil
  • 1/3 cup water
  • 2 garlic cloves
  • 1/2 tsp salt
  • Handful of fresh parsley leaves