Not only does it make for a tasty vegetarian appetizer, but it also includes instructions for making a lemony tahini sauce dip. Read more: Peanut Butter, Ranked From Worst To Best The tahini sauce ...

This article originally appeared on The Nosher. Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds.

Tahini is a sauce that seems to only be growing in popularity ... Read more: The 15 Healthiest Chip Brands, Ranked From Worst To Best There are two quick and convenient ways to add fresh herbs ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

Spoon the tahini sauce over the courgettes ... you don’t want them to be piping hot – then serve. These are best eaten fresh on the day of baking but are also fine for 2–3 days once baked ...

Moustafa Elrefaey, the executive chef and co-founder of Zooba, joins TODAY to share his recipe for a cheese hawawshi sandwich ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.

Storage: The salad is best eaten immediately ... to the bowl with the vinaigrette and toss to coat. Dollop the tahini-miso sauce onto a large serving platter and use the back of a spoon to ...