Claire says: “This recipe makes an excellent side dish, or a light lunch or supper with some flat breads. You will see when making the tahini sauce that ... These are best eaten fresh on the ...

Basic tahini sauce ... These recipes are guides to play around with. You can add or leave out garlic in any of these, cumin would be a nice addition to the beet sauce, and yogurt would go so ...

It's as simple as that! Hint: This sauce tastes best if it has a chance to sit in the fridge for at least an hour or two so ...

5-6 medium sized prawns 3 tbsp olive oil 5 tsp lemon juice 2 tbsp tahini paste (bottled) 1 tsp white sesame seeds 1/2 tsp black sesame seeds salt - to taste Mix three tsp of lemon juice into the ...

The tahini paste is a protein and calcium rich ingredient ... in colour and has a more bitter taste. Light tahini is best for this recipe and is now widely available. However, there is a big ...

The recipe specifies Soom brand tahini. If you use another brand, it may be thicker, so you may need to flatten the cookies (to 1½ inches across) before baking.

1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.