Free shipping in Canada on orders from $39; $5 flat rate for orders between $28-$39 See B.C. rates

Craving Parallel? Bring the taste home with some of our favourite recipes.

Tahini Sauce

Tahini Sauce

By adding water to sesame butter, you can make a dip, a spread, or even a sauce. Pour your sesame butter in a bowl with just a bit of fresh lemon juice. With a whisk, begin mixing while slowly adding water; keep mixing until you reach your desired texture. Add salt to taste once  you’re done. While you’re mixing, it’s  perfectly  normal  for the Tahini to  look granular.  Don’t  give up!  Just keep whisking; you can’t go wrong.

Ingredients

1/2 cup sesame butter

2-3 tbsp. fresh lemon juice 1/3 cup icy water

Sea salt

Freshly ground pepper

1 tbsp. olive oil and a bit more to drizzle on   top

Preparation

Pour the sesame butter in a bowl with the lemon juice and stir with a whisk. Add the icy water gradually until it’s thick and smooth. Add olive oil, sea salt and pepper to taste.Pour into a serving bowl and drizzle some olive oil on top.

See More >

Beet Tahini

An easy vegan dip which is creamy, tangy,  vi- brant and packed with nutrients. A great substitute for mayo on your favourite wraps.

Ingredients

1/2 cup beet sesame butter 1/2 cup icy water

1 garlic clove, minced

1 tbsp. lemon juice 1/4 tsp. salt

Preparation

Add all ingredients to a bowl; mix well with a whisk until combined.

See More >
Beet Tahini
Japanese Tahini

Japanese Tahini

Japanese Tahini, also known as Goma, is traditionally made from white or black sesame seeds, roasted and finely crushed.Compared to the traditional Mediterranean   style, Japanese Tahini is thicker, has a more balanced taste and has a hint of sweetness.It’s the perfect upgrade for steamed vegetables, salads, fish, or noodles(hot or cold)... and  it’s a  fantastic dip  for  gyoza or sushi.

Ingredients

1/2 cup sesame butter

2-3 tbsp. fresh lemon juice 1/3 cup icy water

Sea salt

Freshly ground pepper

1 tbsp. olive oil and a bit more to drizzle on   top

Preparation

Pour the sesame butter in a bowl with the lemon juice and stir with a whisk. Add the icy water gradually until it’s thick and smooth. Add olive oil, sea salt and pepper to taste.Pour into a serving bowl and drizzle some olive oil on top.

See More >

Dark Chocolate Tahini Truffles

Get ready for this legendary recipe.Dark chocolate and tahini — that’s all you’ll  need for this super simple and bite-sized chocolate treat.

Ingredients

200g Dark chocolate (60% cacao works best)

1 cup (240ml)sesame butter

1/8 tsp. sea salt (don’t skip this!)

Optional: roasted nuts or seeds

Not sure which nuts to use? Here  are  some ideas: 1/2 cup pumpkin seeds

1/2 cup sesame seeds with 1/2 tsp. ground cardamom

1/2 cup crushed almonds

1/2 cup Pistachios

Preparation

1.  Melt the chocolate over a bain marie, or pop in the microwave until fully melted.

Optional: if adding additional nuts, don’t forget to roast them: it makes all the difference! Heat a pan with no oil over medium heat, add nuts, and mix constantly until roasted— you’ll know they’re ready when they’ve browned and smell especially nutty.

2.  Combine tahini and salt into the melted chocolate. If using optional additions, add them as well, leaving aside 2 tbsp. for top- ping.

3.  Transfer the mixture  to  a baking  tray  (20cm x 20cm, or 18cm x 25cm) lined with parchment paper. If using optional additions, sprinkle remaining on top. Move to the freezer for at least 4 hours.

4.  Once solid, cut into squares; any leftovers can be stored in the freezer.

See More >
Dark Chocolate Tahini Truffles
Tahini Sand Cookies

Tahini Sand Cookies

If white Caribbean sand was edible, it would probably taste like tahini sand cookies. These ridiculously delicious cookies crumble in your mouth to a million little crumbles of heaven.

Ingredients

200g butter, room temp.

250g sesame butter

200g cane sugar

400g flour

1 tsp. pure vanilla

10g baking powder

5g salt

Preparation

Preheat oven to 338F

1.  In a mixer with a flat beater combine butter, tahini, cane sugar and pure vanilla.

2.  Sift the flour and baking powder into the mixture.

3.  Store in  the fridge  for  half an  hour,  take out and scoop cookies into 1-1.5” balls  (you can add a pecan on top) and bake for 15 min- utes.

4.  When taken out of the oven, the cookies are very soft. Allow them to cool completely before serving.

See More >

Citrus-Tahini Vinaigrette

This light vinaigrette dressing has a perfect balance of flavours and is one of our fave dressings of all time.

Ingredients

1/3 cup olive oil

1/2 garlic clove, finely chopped

3 tbsp. fresh orange (or blood orange) juice

3 tbsp. lemon juice

1 tbsp. sesame butter

2 tsp. Dijon mustard (smooth, not granular)

1 tsp. honey

1/2 tsp. sea salt

1/2 tsp. Atlantic salt

Preparation

Easy — put all ingredients in a jar and  shake well.

See More >
Citrus-Tahini Vinaigrette