Recipe 2 of 3
I’ve recently been on a tahini kick, and I can’t get enough of the stuff. (I think it has to do with following Molly Yeh’s food blog, which includes lots of delicious tahini and beautiful photography.) I’ve been pretty unfamiliar with tahini up until now, except using it in hummus, as most people do. So I’ve been busy. And have been eating so much tahini and have fallen completely in love.
What the heck is tahini, anyway?
Glad you asked. It’s a paste made from ground sesame seeds! It’s used in lots of Middle Eastern cuisines, like Israeli, Lebanese, Turkish, Iranian, and Greek (to name but a few). The consistency is a bit like drippy peanut butter, and it has a savory, almost bitter taste to it (stay with me – it’s amazing I swear).
Ok, but who cares?
Welllll….tahini is an awesome substitute for nut butters, meaning it is high in unsaturated fat BUT has more protein than most! It’s also loaded with vitamins and minerals (magnesium, potassium, iron, and calcium. Also, because of it’s slightly thinner consistency, it’s super versatile to use in different kinds of recipes.
Tahini Avocado Toast. Is. A. Game. Changer.
Ever since the avocado toast became the food trend of all food trends, lots of people have come up with different hybrid versions (fried egg on top, drizzled with Sriracha hot sauce, topped with tomato slices, salmon, chopped nuts, or fruit. Let me tell you: tahini + avocado toast is the best breakfast I’ve ever tasted. While avocado usually have a very mild flavor, the savory and nutty-tasting tahini really takes it over the edge. Sprinkled with coarse salt and topped with a fried egg? I’m dead.
- 1 slice toast
- ¼ avocado, mashed
- 1 Tablespoon tahini
- Salt and pepper to taste
- (Fried egg optional)
- Mash avocado on toast, drizzle tahini on top, and sprinkle salt and pepper. Top with fried egg for the best breakfast/snack/dinner ever. Eat and repeat!