Tahini

Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

This isn’t the only green sauce you’ll ever make. But it might be the best one.

How to get it nice and smooth—and you might never buy it again.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

Harissa + hummus = heaven.

Just remember to check your teeth.

Keep a couple of ripe bananas handy and eat this all week.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

A revelatory technique turns blah eggplant into something fancy enough for company.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Designer Alex Tatusian reminisces on his mother's short-lived hummus business, and what it taught him about cooking for himself.

If you don’t have both spices, it’s okay to omit one or the other.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

Dates get even more Middle Eastern, dunked in tahini.