Whether you are someone who happily pours tahini on everything or someone just starting to explore this wondrous paste, Ottolenghi’s cookbooks have plenty of tahini-based inspiration. Read on to discover eight of our favourite Ottolenghi tahini recipes. Tender white fish is simmered in a fruity ancho chilli tomato sauce. To complement the subtle heat from the chilli, the dish is finished with a creamy tahini sauce.
Brussels sprouts haters, don’t scroll past just yet. Once you’ve tried them roasted until golden in a black garlic paste and drizzled with tahini, your opinion will be changed forever.
In this veg-centric dish, spice-dusted butternut is roasted and topped with lime and chilli, but the tahini yoghurt dressing is the star of the show, adding a creamy freshness to the plate.
This inspired twist on the classic millionaire’s shortbread has a buttery shortbread bottom, halva in the middle and a glossy tahini caramel icing. Sweet but bitter, with a little saltiness, these are a perfect afternoon treat for a tahini fan.
This complex Middle Eastern-inspired dish can be served as a dip with veggies or as a refreshing side to a summer feast. Top with a generous drizzle of olive oil and a sprinkle of pomegranate seeds.
So you’ve tried banana bread, but have you tried it with fresh honeycomb and a generous drizzle of tahini? Run don’t walk…
This delicious take on hummus is packed full of flavour and makes for a hearty lunch or light dinner. Serve warm with soft boiled eggs and plenty of pitta bread to dip generously.
These decadent chocolate tarts feature a hidden layer of tahini and honey and are topped with a shard of sesame brittle.
