Use Tahini Instead of Mayo for Creamier, Delicious Pasta Salad

When it comes to pasta salad, I’m firmly in the no-mayonnaise camp. In an effort to avoid the whole mayo-laden dish sitting out in the hot sun conundrum, I usually dress my pasta salad in a light vinaigrette before serving it at a barbecue.

But what if you want something a little creamier? That’s where tahini comes in.

Source: Why You Should Be Putting Tahini in Your Pasta Salad

Tahini is such a better nutrition choice than mayonnaise.

Add Tahini to Make Any Sauce or Dip Creamier

A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.

And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.

Source: 7 Ways to Make Everything You Cook Deliciously Creamy

Tahini is easy to make yourself.  Alternately, one could use sodium citrate for creamy cheese

Recipe: Tahini

Tahini can be convenient to buy at most grocery stores, but expensive.  It’s incredibly simple to make yourself.  Providing you have:

  • coffee/spice grinder
  • food processor
  • frying pan or microwave if toasting the seeds

Then hit the bulk foods section of your grocery store for some sesame seeds!  If there’s vitamin K in sesame seeds, it’s so low there’s no concern.  There’s some real benefit to eating sesame/tahini:

  • The copper in sesame seeds is good for Rheumatoid arthritis
  • Magnesium supports vascular and respiratory health
  • Calcium helps prevent colon cancer, osteoporosis, migraines and PMS
  • Zinc for bone health
  • Phytosterols lower cholesterol

Additional tips:

  • It’s worth finding a store with a decent bulk foods section for various things – sugar, spices, nuts, oatmeal and such.  You can save a lot.
  • The nice part about tahini is that if the sesame and oil separates – just mix it up again.

When Life gives you tahini, make hummus! 🙂

Hummus: Classic and Other Variations

Here’s direct link to the infographic.

Calling anything that isn’t a chickpea/garbanzo based spread-paste almost blasphemous. Hummus is literally “chickpea” in Hebrew and Arabic.  Whether or not to call the recipes in the infographic “hummus” is actually a matter of debate in the U.S., especially for hummus-making companies who worked to make the food more mainstream here. Bean-spread or vegetable-dip might be more accurate for some of these recipes, but they would probably loose some of their appeal under a different name.  Similar to the idea of cricket “flour”, nut “milk”…

  • Stay away from the pre-soaked/canned garbanzo/chic peas. Get the dried ones and soak them overnight. The next day, strain and boil with fresh/new water and use that. The texture and taste is just so much better.
  • Make your own tahini (recipe)