Tahini steps outside the hummus bowl
Tahini doesn't see much playing time in our kitchen outside its starring role in our favorite hummus recipe. But Bi-Rite Market's simple yet inspired carrot salad proved that we've overlooked tahini's versatility and appeal. At the venerable San Francisco market, owner Sam Mogannam blends tahini with lemon juice, garlic and olive oil to create a bright, nutty dressing for steamed carrots. One taste and we were ready to retire the hummus and start making this Bi-Rite weeknight favorite instead.
Steamed Carrots with Lemon-Tahini Dressing
Recipe adapted from Sam Mogannam, Bi-Rite Market, San Francisco
2½ pounds carrots, peeled and cut on the bias into ½-inch pieces (about 5 cups)
3 tablespoons fresh lemon juice, plus more to taste
2 tablespoons tahini (preferably MaraNatha or Joyva brand)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic clove
1 teaspoon salt, plus more to taste
1 tablespoon finely chopped flat-leaf parsley
1. Fit a steamer basket in a wide-bottomed pot (such as a Dutch oven) and add enough water to just reach the bottom of the steamer. Bring the water to a boil and add about a quarter of the carrots in a snug layer. Cover the pot and steam the carrots until just tender, about 6 minutes. Transfer the carrots to a bowl and, working in batches, steam the remaining carrots. Set aside to cool slightly.
2. Meanwhile, in a medium bowl, whisk the lemon juice with the tahini, olive oil, garlic and salt. Dip a carrot into the dressing and taste. Season with additional salt and lemon juice if desired.
3. Drizzle the dressing over the carrots and add the parsley. Toss until the carrots are thoroughly coated with the dressing and transfer to a serving plate or bowl. Serve immediately or at room temperature.
It's the details that count! Try these tips
The Bi-Rite Market Eat Good Food cookbook features 90 simple seasonal recipes, like summer corn-and-tomato salad and apricot-ginger scones, plus an aisle-by-aisle guide to making healthy choices at the grocery store.