Black Tahini Toast
Black Tahini Toast with roasted garlic, olive oil, cucumber, and micro arugula.
Ingredients
Black Tahini
- 1.5 cups black sesame seeds
- 2 tbsp sesame oil
- 1 or 2 cloves roasted garlic optional
- 1/4 tsp sea salt
Toast
- 1 small cucumber, thinly sliced
- micro arugula
- drizzle of olive oil
- sprinkle of sea salt
- 2 slices bread I used young kobra’s gluten-free sourdough bread
Instructions
- Blend all tahini ingredients together in a food processor. Make sure to scrape down the sides frequently. Blend until the ingredients are incorporated and smooth - the longer you blend the softer and creamier the spread gets. Add to a jar and store in the fridge for up to a few weeks.
- Toast your bread and thinly chop your cucumber. For best results, use a mandolin.
- Spread the black tahini on your toasted bread and save the rest in the fridge. Top with the sliced cucumber, micro arugula, a drizzle of olive oil, and a sprinkle of sea salt.