Tag: Tahini Paste

Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

  • 3 cups almond flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon almond extract

Tahini Caramel:

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups sugar
  • 1/3 cup corn syrup
  • ¼ tsp cream of tartar
  • ½ cup tahini paste
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chocolate Ganache:

  • 1 (12 oz) bags semisweet chocolate chips
  • 3/4 cup heavy cream
  • Sea salt, for sprinkling

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White Bean-Tahini Dip with Toasted Pitas

Note: I was sent a Labell Board to write this post. Opinions are mine alone.

Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!

Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.

To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)

Ingredients:

Toasted Pita Chips:

  • 2 teaspoons ground cumin
  • 2 teaspoons za’atar
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 4 pitas
  • 2 tablespoons olive oil

White-Bean Tahini Dip:

  • 1 (15 oz) can cannellini beans, drained with liquid reserved
  • 1/2 cup tahini paste
  • 1/2 teaspoon anchovy paste
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon of reserved spices
  • 1/4 teaspoon ground pepper
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • minced chives, for garnish

Other:

  • Baby carrots
  • Broccoli florets
  • Cut celery
  • Grape Tomatoes

Continue reading White Bean-Tahini Dip with Toasted Pitas

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