tahini Archives - Page 2 of 2

easy roasted beet dip

by Jackie Newgent | June 9, 2019 | 5 Comments

You can’t “beet” this! While I adore hummus (and so many other classic dips), I whip up this easy roasted beet dip when I want a change of taste — or a pop of vibrant color — or both. I love that all it takes is three plant-based ingredients—beets, tahini, and lemon juice — plus sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s party friendly and beyond gorgeous to look at!

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 Comments

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

grilled fairytale eggplant with lemony-tahini dressing

by Jackie Newgent | August 10, 2017 | 1 Comment

I spotted some of the cutest-ever eggplants at Union Square Greenmarket. They had an adorable name to match … fairytale eggplants! So, I brought a big bagful home and this is the first recipe I created! It’s a Middle Eastern-inspired warm grilled eggplant appetizer. (Though, I actually ate the entire platter at once as an entrée!) I hope you can find these itty-bitty eggplants so you can fix this dish. But if not, do try it with baby zucchini, baby pattypan squash, or just slices of regular or Italian eggplant. Serve it at a special meal for two—or anytime. And do enjoy on Meatless Monday. Hope you like it as much as I do! Why it’s good for you? Eggplant...

lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent | August 8, 2016 | 8 Comments

I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad (perfect for Meatless Monday!) that’s surprisingly comforting. Hope you enjoy it as much as I do!

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