Tahini Three Ways: Cookies, Sauce, & Salad Dressing
Forget peanut butter – tahini’s nuanced, nutty flavor elevates everything it touches. This recipe showcases tahini’s versatility, proving it’s the secret weapon your pantry has been missing with a simple cookie swap, a vibrant sauce, and a zesty dressing. **Why This Works:** Tahini’s higher oil content and more complex flavor profile (due to toasted sesame seeds) create a more tender, flavorful baked good than peanut butter. Its neutral color also makes it ideal for sauces and dressings where peanut butter can sometimes dominate visually.
Instructions
- **Tahini Chocolate Chip Cookies:** Preheat oven to 375°F (190°C). In a large bowl, cream together tahini, granulated sugar, and brown sugar until smooth. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes, or until golden brown around the edges. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Spicy Tahini Sauce:** In a small bowl, whisk together tahini, lemon juice, water, minced garlic, chili garlic sauce, and salt until smooth. Add more water, 1 tablespoon at a time, if needed to reach desired consistency. Taste and adjust seasoning as needed.
- **Lemon Tahini Dressing:** In a small bowl, whisk together tahini, lemon juice, garlic powder, and salt. Add water, 1 tablespoon at a time, whisking until desired consistency is reached. Taste and adjust seasoning as needed. This dressing should be thinner than the sauce.