I suddenly feel some hummus coming on - I have all the ingredients on hand, except tahini. I do, however, have a jar of Chinese sesame paste. They're not really the same (the Chinese is made with toasted sesame seeds.) Has anybody ever used it in hummus? I'd go light, since it has a stronger flavor.
Sort of a spontaneous idea (my daughter comes home today for spring break, and loves it) - and no time to run out just for tahini. Understand it won't taste the same - or be traditional; I just care whether it will taste good (?)
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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