jaymayllc Posted August 24, 2012 Share Posted August 24, 2012 1 medium-sized zucchini and summer squash each (or 2 zucchini), peeled and chopped 1 cup tahini, 3-4 garlic cloves 1/2 cup lemon juice 1/3 cup olive oil 2 tsp cumin 1 tsp coriander pinch of cayenne pepper 2-3 tsp salt Place a folded cheesecloth inside a colander and set on top of a medium sized bowl. In a food processor puree the squash until smooth. Scrap puree onto the cheesecloth and set in the refrigerator for at least two hours to drain excess liquid. Return to the food processor and add remaining ingredients, processing until well combined. Store in an airtight container for up to five days Link to comment Share on other sites More sharing options...
Suzy Posted August 24, 2012 Share Posted August 24, 2012 Wow! You might have just changed my life! Gotta try this! Link to comment Share on other sites More sharing options...
Redpepper Posted September 4, 2012 Share Posted September 4, 2012 Ooo thank you. Link to comment Share on other sites More sharing options...
starre Posted September 5, 2012 Share Posted September 5, 2012 Ummm I'm going to start whole 30 at the end of the month so kind of getting ready with recipes. This seems like alot of sesame with 1 cup of tahini. Is this OK? sorry but big time newbie here and just not sure. Thanks Link to comment Share on other sites More sharing options...
Julie Quates Posted September 5, 2012 Share Posted September 5, 2012 I don't think that Tahini is W30 compliant. It's not the worst thing out there but it's still a seed oil. Link to comment Share on other sites More sharing options...
Derval Posted September 6, 2012 Share Posted September 6, 2012 asfaik tahini is ok 9limited but allowed) but it does seem a LOT for the recipe, is it a typo? Link to comment Share on other sites More sharing options...
Flynn Posted September 6, 2012 Share Posted September 6, 2012 I love tahini, I'm totally making this. Link to comment Share on other sites More sharing options...
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