I thought I would post twice this week, because I still have some summer-like recipes that woudn’t be seasonal to post in a few weeks. Sometimes I make an unplanned recipe and decide to photograph it as well. This would be one of those.

Tahini is a rich and strong flavored seed butter, which is very simple to make but takes some time in the food processor. Just let it run, rest so not to overheat, run some more, rest, and so on. It’s worth all the wait though! I especially love using it in hummus, but I’ve seen many recipes that use tahini in salad dressing. Raw and organic tahini is SO expensive, so making it yourself is again another plus. Raw organic sesame seeds are much less expensive : )

Tahini Zucchini
2 c cucumber (cubed)
1/2 c tahini
1/2 c water
1/2 c apple cider vinegar
1/2 c olive oil
1/4 c dried chives
1/4 c wheat free tamari or nama shoyu
2 T honey
3 garlic cloves

The tahini dressing is kind of a hodge podge of ingredients, so feel free to mix in other ingredients or leave some out. It was kind of an experiment recipe using the tahini. I simply blended all ingredients, poured over, finely sliced zucchini, and topped with yellow tomatoes.

Next week: peach cobbler.