Tahini Recipes

Mediterranean Veggie Burgers
Once Again Organic Tahini
Serves 6

2 (15 oz) cans low sodium garbanzo beans, drained
1/3 cup Once Again Organic Tahini
1 cup panko breadcrumbs
1 large egg
1/2 cup chopped frozen spinach, defrosted
1/2 cup sliced green onions
1/4 cup chopped flat leaf cilantro
2 tbsp fresh lemon juice
2 tbsp olive oil
2 garlic cloves, peeled and minced
1 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tsp kosher salt
1/2 cup chopped roasted red peppers
1/2 cup crumbled feta cheese
1/4 cup chopped black olives
Pan spray

  1. Preheat the oven to 400°F.
  2. Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in a food processor.  Pulse until the garbanzo beans are mostly smooth.  Do not over process – a few chunks are fine.
  3. Scoop the mix into a bowl and fold in the roasted red peppers, feta, and olives.
  4. Spray a cookie sheet well with the pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.
  5. Bake the burgers in the oven for 20 minutes.  Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown.
  6. Serve on a toasted burger bun with lettuce, tomato, and tzatziki sauce if desired.  May also be served with Once Again Tahini-Lemon Dressing & Dipping Sauce.


Recipe created by Caitlin Rogers

Tahini-Lemon Dressing & Dipping Sauce
Once Again Organic Tahini
Yield: about 1 to 2 cups


1/2 cup Once Again Organic Tahini
1/2 cup low fat or fat free Greek yogurt
1/2 cup water, more depending on desired consistency
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 garlic clove, peeled and chopped
1/4 tsp ground cumin
1/4 tsp paprika
1/2 tsp salt

  1. Place ingredients in a blender and pure until smooth. Start with cup of water and add more if a thinner consistency is desired.
    Refrigerate any extra dressing for up to 1 week.

*Gluten Free

Recipe created by Caitlin Rogers

Tahini Tuna Fish Sandwich

6 oz. Can tuna fish
1/4 cup basic Tahini sauce
4 slices Muenster, Swiss or American cheese
4 slices of tomatoes if desired
2 English Muffins sliced in half
Pinch of oregano

  1. Flake tuna fish.  Mix well with Tahini Sauce. 
  2. Toast Muffin lightly.  Place mixture on halves and cover with slice of tomato and add cheese slice. 
  3. Top with oregano and paprika. 
  4. Place under broiler until cheese starts to melt.

Chinese Noodles with Sesame Sauce

1 tsp. Freshly ground ginger
6 tbs. Chopped scallions
2 cloves garlic
Tabasco to taste
2 tsp. white vinegar
1 tsp. ground Chinese or black pepper
2 tbs. Toasted Sesame seeds
2 tsp. Sugar or honey
2 tbs. Tahini mixed with 1 tsp. Oil
Pinch of cinnamon
Soy sauce to taste
1 tbs. vegetable oil
Handful of bean sprouts (optional)
1 bag of Chinese Buckwheat noodles or vermicelli or any thin flat spaghetti (12 oz.)

  1. Mix first 11 ingredients (omit 2 lbs. scallions) in high-speed blender for 1 minute
  2. Boil noodles till done, but firm.  Rinse in cold water and pour into bowl.  Add vegetable oil and mix to prevent sticking.
  3. Drop bean sprouts into boiling water.  Count to 3 and rinse with cold water and add to noodles.
  4. Spoon on sauce, mix well, serve with remaining scallions sprinkled on top.  Although the dish is traditionally served cold it may be served hot as well.

Tahini Salad Dressing

2 cups water
1 jar Tahini
juice of 2 small lemons, strained
2 cloves garlic, crushed
onion powder, thyme, basil and fresh dill to taste

  1. Pour water in blender, and slowly add Tahini. 
  2. Add lemon juice and garlic and blend for 1 minute. 
  3. Add rest of the ingredients and blend again.

For best results make day before using. Recipe makes 1 quart and can be kept refrigerated for 2 weeks.

Chicken Tahini

1 chicken cut-up
salt & pepper to taste
1 onion chopped
1 cup chicken broth
1 1/2 tsp. Paprika
1/2 tsp. Dill
1 tsp. Garlic powder
4 oz. Tahini

  1. Marinate the chicken in everything but the Tahini for 2 hours or more.  Preheat over to 400 degrees. 
  2. Put chicken in non-stick pan without the marinade. Bake for approximately 45 minutes or until done. 
  3. Mix Tahini with the marinade in a blender.  Pour over chicken. 
  4. Bake until warmed thoroughly.  If thinner sauce is preferred, add water or broth.


1/3 cup Tahini
1/2 cup water
2 cups cooked or canned chick peas, drained
1/4 cup lemon juice
2-3 large cloves garlic
1 teaspoon salt
fresh chopped parsley hummus
olive or vegetable oil

  1. Mix first five ingredients in blender until smooth or mash well by hand.
  2. Serve in shallow dish.   Pour fine stream of oil around edge.  Sprinkle with paprika and parsley.


Serve with warm pita bread, crackers or fresh raw vegetables.

YIELD:  About 3 cups

VARIATION:  Substitute 7 oz. Can of tuna fish for chickpeas.  Add cumin and pepper to taste.

Tomato and Onion Salad with Tahini Dressing

1 medium red or whiter onion, peeled and diced
1/2 garlic clove, peeled and minced
1/3 cup tahini
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice or more to taste
4 medium tomatoes, chopped
1/2 cup fresh parsley leaves, chopped
salt & pepper to taste

  1. Soak onion in salted cold water while preparing other ingredients; approx. 30 min. 
  2. Whisk or blend together garlic, tahini and cumin.  Add lemon juice; the mixture will become very thick. 
  3. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned.  (It will thin further when tossed with tomatoes.) 
  4. Season to taste with salt and pepper. 
  5. Toss onion, tomatoes and parsley with dressing.  Taste, adjust seasonings, and serve.

Makes 4 servings.

Basic Tahini Sauce    

1 Cup Prepared Tahini
1-3 Cloves Garlic
1/2 Cup Lemon Juice
salt & pepper

  1. Sauce should be tasted and flavorings added until you achieve a desirable balance.
  2. Put all ingredients into and electric blender and blend for 45 seconds, or stir vigorously by hand.


  1. Add 5 tablespoons chopped parsley to mixture and blend together.
  2. Cumin may be added; also a bit of mustard.


This may be served in a bowl as a dip with warm pita bread, crackers or raw vegetables. Garnish with parsley or use you imagination.

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