Tahini ‘mayo’ pumpernickel toast

Tales of a Kitchen / Tahini mayo pumpernickel toast

Tales of a Kitchen / Tahini mayo pumpernickel toast

I recently discovered pumpernickel bread (never too late!) and I’m in love. I love everything about it. The dense consistency. The dark, mildly sweet and earthy flavor. It also scores points for being very filling, easy to digest and funny to pronounce.

I love having it for breakfast or afternoon snacks, with avocado, cashew cheeze or tahini mayo + veggies.

Tales of a Kitchen / Tahini mayo pumpernickel toast

This mayo recipe is very simple, but a sure favorite with any and all tahini/sesame lovers. You can use it to dress salads, with your favorite toast, as a filling in veggie rolls.

And if you want to try making your own kimchi, you can check out this recipe.

Tahini ‘mayo’ toast

Prep time: 2 minutes
Serves: 1 small bowl

Ingredients for tahini ‘mayo’

  • 1/3 cup cold pressed olive oil
  • 1/2 tsp sea salt
  • freshly cracked black pepper, to taste
  • 5 TBSP apple cider vinegar
  • juice of half lemon
  • 2 medium garlic cloves, grated
  • 1/2 cup hulled tahini
  • 1/2 cup water


  1. Add everything to a blender and process until it becomes very silky and smooth and fluffs up just like regular mayo. Texture should be airy, smooth and light.
  2. Use as you wish! Pictured on my plate, from top to bottom: kimchi / cucumber parsley salsa + tomato / sun dried tomato / cucumber parsley salsa + green onion. Toasted sesame seeds work beautifully in this recipe.
  3. Store covered in the refrigerator for up to 5 days.


Nourishing Noodles Cookbook

Nourishing Noodles is available for sale on Amazon US and Amazon UK,
for Australia and everywhere else – Book Depository .
Also Waterstones and Barnes and Noble (UK), Indiebound, Indigo (Canada).

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