A recipe for summer: Tahini with a Moroccan Twist

Especially goodmade with the FRESH tahini from The Spice Way spice store, in Encinitas, CA. Tahini ground on the premises!


Kitty’s Tahini with Grilled Eggplant and Sun-Dried Tomatoes

with a Moroccan twist

Makes about 1 cup

1/3 cup tahini

1/4 to 1/3 cup lemon juice (or to taste)

1/4 cup cold water (or to taste)

1 garlic clove, minced

1 teaspoon paprika

1/2 teaspoon salt

3 slices grilled eggplant

3 halves sun-dried tomatoes

2 teaspoons ground cumin


In a small bowl, combine tahini with lemon juice. Stir until well blended. Add water and garlic. Stir briskly until smooth. Add remaining lemon juice if needed, and a little extra water if sauce is too thick.

     Transfer to a food processor and blend with the grilled eggplant and the tomatoes until fairly smooth. Add cumin. Serve at room temperature with pita chips.

copyright Kitty Morse 2015