Yikes! We just finished off a jar of MaraNatha tahini. I knew the WF brand had been recalled, but thought that was it. Well, I've been using it for a month and no one's run for the toilet yet.
I second the hummus, btw. And Vive le Vegan has a recipe for a Quinoa Hummus Casserole that I haven't tried yet, but it's on my menu plan this month...I try to experiment with a lot of new recipes in summer, when I'm off work.
This is a recipe we love from Vegan With a Vengeance. She originally intended this to go on Garlicky Kale (which is basically just kale sauteed in olive oil with insane amounts of garlic), but it's good on sandwiches, salads, eggplant, etc as well:
8 teaspoons olive oil
3 cloves garlic, chopped
1/2 c tahini
2 teaspoons balsamic vinegar
1/2 tsp salt
juice of 1 lemon
several dashes fresh black pepper (I just used the coarse ground kind)
1/2 t paprika
1/4 c lightly packed fresh parsley (I've used dried before and it was fine)
1/2 c cold water
Heat the garlic in the olive oil in a small saute pan over very low heat for ~2 minutes, just until it's fragrant
. (You REALLY don't want to burn this...just heat it long enough to flavor the oil.)
Place garlic/oil and all other ingredients excpet the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.
Refrigerate at least 1/2 hour in an airtight container. You may (WILL) need to mix in a little extra water once it's chilled.
*This has become such a staple for us that I have to keep a squeeze bottle of it in the fridge.