Tahini

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

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.

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.

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

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.

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.

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

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

Dates get even more Middle Eastern, dunked in tahini.

An unexpected way to revamp hot chocolate.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.