Tahini might be a mainstay in every batch of hummus, but there’s a lot more you can do with this spread! We’re smitten with the sesame seed paste from Artisana that’s Certified R.A.W (Real Alive Whole), which helps preserve more of the nutrients. From crunchy apple toast to falafel—and yes, even brownies—we’ve got three new recipes to add to your repertoire.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes
1 tablespoon unsalted butter
2 slices country loaf or seeded bread
2 tablespoons Artisana Organics Raw Tahini Sesame Seed Butter
1 medium Gala or Fuji apple, cored and thinly sliced
1 tablespoon honey
2 sprigs thyme
Spread butter on both sides of bread. Toast bread slices in a cast-iron pan over high heat, flipping when the first side turns golden. While still warm, spread 1 tablespoon tahini on each slice. Layer on apples, drizzle with honey, and garnish with thyme leaves before serving.
Yields: 16 falafel
Prep time: 20 minutes
Total time: 45 minutes
For the falafel:
1 (10-ounce) pouch chickpeas, 3 tablespoons reserved liquid
1 small yellow onion, coarsely chopped
½ cup packed parsley leaves
1 tablespoon Artisana Organics Raw Tahini Sesame Seed Butter
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon cayenne
½ cup chickpea flour or all-purpose flour
1 teaspoon baking powder
Canola oil, for frying
For the sauce:
1 garlic clove
Juice and zest of 1 lemon
½ cup plain yogurt
¼ cup Artisana Organics Raw Tahini Sesame Seed Butter
5 mint sprigs
2 tablespoons parsley leaves
½ teaspoon cumin
½ teaspoon sea salt
For the salad:
1 head green leaf lettuce, shredded
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
Make the falafel:
Purée chickpeas (including reserved liquid) and onion in a food processor until roughly chopped. Add remaining ingredients and purée until smooth; refrigerate 1 to 2 hours.
Scoop out heaping tablespoons of falafel mix and roll into balls; arrange on a sheet tray. Fill a cast-iron skillet half way with oil and warm over medium heat. Cook falafel, turning as needed, until all sides are golden brown; remove to a towel-lined plate to drain.
Make the sauce:
Add all ingredients to a food processor and purée until smooth. Refrigerate until ready for use. (Note: Sauce can be made 1 day ahead.)
Arrange salad ingredients on a platter and toss to combine. Nestle falafel over the top and drizzle with sauce.
Yield: 9 brownies
Active Time: 15 minutes
Total Time: 45 minutes
¼ cup plus 2 tablespoons Artisana Organics Raw Tahini Sesame Seed Butter
¼ cup coconut oil, melted
¾ cup honey
1 large egg
1 tablespoon vanilla extract
1 cup almond flour
½ cup cacao powder
1 teaspoon baking soda
¼ teaspoon sea salt
Preheat oven to 350 degrees F and line an 8- by 8-inch baking dish with parchment paper, leaving an overhang on two sides.
Mix ¼ cup tahini, melted coconut oil, honey, egg, and vanilla extract in a large bowl. In a small bowl, mix almond flour, cacao powder, baking soda, and salt. Add dry ingredients to wet ingredients and gently fold until no traces of flour remain. Spread evenly in baking dish, then dollop remaining tahini over the top of brownies; swirl with the back of a knife. Bake 25 to 30 minutes, or until a toothpick comes out clean. Cool completely before cutting.
Recipes by: Angela Gaines
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