Short Stack Vol 23: Tahini by Adeena Sussman

  • Hummus (page 12)

    from Short Stack Vol 23: Tahini Short Stack Vol 23 by Adeena Sussman

    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; tahini; lemons
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Notes about Recipes in this book

  • Cabbage slaw with apricot-tahini dressing

    • Kfaber on March 11, 2026

      Loved the flavor of the dressing, slightly sweet and tons of sesame. Just thought the dressing was maybe a tad too thick- I did add a little water to loosen and that helped.

  • Tahini and miso glazed cod with charred cucumbers

    • lorloff on March 15, 2020

      This came together easily and was really delicious. I love the Nobu recipe but did not have time to marinate the cod and this really worked. I used Soom Tahini and great organic Japanese vinegar and sugar from Okinawa which is less sweet really great. I used Japanese sansho chili which worked really well on the cucumbers. Served with Japanese white rice. Will make again. My husband wanted a thinner layer of the miso tahini paste on his fish than I did, so next time will vary the amount of sauce on each piece of cod depending on the tastes of the people I am serving.

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  • ISBN 10 0997532122
  • ISBN 13 9780997532128
  • Published Sep 01 2016
  • Format Hardcover
  • Page Count 48
  • Language English
  • Countries United States
  • Publisher Short Stack Editions

Publishers Text

Tahini, also known as ground sesame paste, is equal parts staple, fad, and foreign. luckily, author Adeena Sussman has managed to approach this ancient, incredible ingredient from a 360 degree view, in a collection of recipes that will have you look at tahini in a new light, no matter your starting place. Recipes include classics like hummus and coffee halvah, as well as new territory such as tahini-crusted shrimp and chocolate-tahini truffles.

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