1 package (1 lb) uncooked noodles or pasta (any shape)
6 tablespoons soy sauce
6 tablespoons sesame tahini paste
3 tablespoons packed brown sugar
1 tablespoon sesame oil
3 cloves garlic, finely chopped
Dash crushed red pepper flakes
2 green onions, finely chopped (2 tablespoons)
2 teaspoon sesame seed, toasted
Additional crushed red pepper flakes, if desired
Cook noodles as directed on package. Drain; place in large bowl.
Meanwhile, in small bowl, stir together soy sauce, tahini paste, brown sugar, sesame oil, garlic, and dash pepper flakes.
Pour mixture over noodles in bowl; toss to coat noodles. Top with green onions, sesame seed and additional pepper flakes. Serve warm or cold.
1-2 zucchinis (about 26 ounces total), ends trimmed and cut into large chunks
1/2 cup tahini
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
Pinch of chili powder
Steam the zucchini chunks in the microwave or in a steamer basket on the stove top until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
Serve at room temperature or chilled with sliced vegetables and pretzels.
1 large or 2 medium eggplants
2 T Tahini paste
1 large clove of garlic
Wash eggplants and grill on all sides until they become charred and soft.
Remove from heat and let cool slightly before removing the skins.
Cut off the top and bottom and roughly chop the eggplant flesh.
In a food processor chop garlic. Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
Process until smooth add lemon juice or water until you get the desire consistency.
Place in serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita wedges.
½ medium eggplant
1 tsp. salt
1 clove garlic peeled
⅛ cup lemon juice
2 tablespoons tahini
¼ tsp. ground cumin
Optional : smoked paprika and cilantro for garnish
Slice eggplant into ½ inch thick rounds, place on baking sheet in a 375°F oven for about 3040 minutes or
until tender. To save time, and give the eggplant a little bonus smoky flavor, you could also put under the
broiler, turning frequently until charred outside and soft inside. When eggplant is cool enough, peel it and
Peel the garlic and, with food processor running, drop it into the processor and process until finely chopped.
Add the eggplant, lemon juice, salt, cumin and tahini, and process until it forms a smooth paste.
Pour into a serving bowl, sprinkle a little extra cumin over the surface, and let stand for 30 minutes to allow
the flavor to develop.
Taste it – and adjust accordingly. Mine took an extra dash of salt and then it was perfect. You can also add a
sprinkling of smoked paprika if you prefer a smokier flavor. A smidge of cilantro is also nice with this.
Serve like you would a hummus – with veggies, crackers or pita bread.