Stir it into soup. Like peanut butter, tahini works well as a flavor-booster and thickener in soups.
Have Main Course Baba Ghanoush. Roast a baby eggplant in the oven, until soft. Combine 2 tablespoons tahini with a clove of crushed garlic, lemon juice, and salt and pepper to taste. Cut a slit in the eggplant and spread tahini inside for a kind of deconstructed baba ghanoush.
Dip raw veggies in it. For a simple snack, reach for tahini instead of ranch dressing next time you’re looking for a dip for crudités. Add lemon juice, salt, and a dash of pepper or hot sauce for extra flavor.
Spread it on toast. On whole wheat bread, perhaps with a little honey or agave syrup, tahini can be part of a balanced breakfast.
Drizzle it on falafel. For a no-stress summer meal, warm up store-bough frozen falafel and stuff it a pita. Thin out your tahini by adding add a few tablespoons of hot water and lemon juice and then drizzle it over the sandwich.
