Recipe For Tahini Paste Recipe

by Tandy Sinclair

Tahini paste is a condiment widely used in many cuisines from Lebanon to Bulgaria. This Levantine ingredient can be served out of the jar as a dip or added to aubergines to make baba ghannoush. In Mediterranean dishes it may be added to yoghurt and seasoned with sumac to form a sauce. Tahini Paste Head straight on to the recipe for Tahini Paste ♥ I mentioned that I felt showers are important in accommodation but they are not as vital as a decent bed. When not on holiday I sleep for about six and a half hours. On holiday that could extend to eight hours. That doesn’t include lying in bed reading which I do before I fall asleep. And having coffee in the morning while lazing in bed. With about a third of my day spent on a mattress it needs to be comfortable. And in the long run, splurging out on a bed that is firm is worth every cent. We tend to rebook where the sleep was best. To me, this also includes nice pillows and being warm in winter. Or cool in summer. Temperature can be vital to a good night’s sleep. Too hot and I’m restless, too cold and I shiver rather than sleep. Today’s inspiration ♥ Recipe For Tahini Paste ♥ can be found on Lavender and Lime Click To Tweet Whereas I have spent a fair bit of money on getting decent beds, I object to splurging out on something I can make at home and half the cost. Tahnini paste is one of these. It is so easy to make and I will never again be without it for hummus. I chose to add sesame oil to mine but you can leave this out if you don’t want the sesame flavour to be overpowering. You could also add more oil if you prefer a runnier paste, but personally I like mine to be thick. Tahani paste is very versatile and I shall be sharing a recipe soon as to what else you can make using it. Click on the links for conversions and notes. Tahini Paste   Save Print Tahini is an integral component of various dishes including hummus and halva All Rights Reserved: an original recipe from Lavender and Lime Ingredients 125g dehusked sesame seeds, lightly toasted 5mls sesame oil 15mls olive oil Method Place all of the ingredients into a blender Blitz until smooth Store in a sterilized glass jar and use as needed 3.5.3208 Dave and I have returned from our overseas trip. We are back at work today and I will start replying to comments as soon as I can. You can see what we got up to by taking a look at our holiday blog. Inspiration published on Lavender and Lime September 19: 2013 – Kiwi And Prosecco Cocktail 2012 – Okamai 2011 – Chicken And Sesame Noodles 2010 – Tarte Tatin Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related