Pantry Ingredient Spotlight: Tahini

If you’ve ever made a batch of hummus or had a spoonful of baba ghanoush, you’ve almost certainly encountered tahini. This thick paste of ground sesame seeds is one of the staples of the Middle Eastern kitchen, and there’s really no substitute.

Tahini is similar to the sesame paste used in Asian cuisine, but more refined. For tahini, the sesame seeds are blanched and lightly crushed to separate the tough outer bran from the actual seed kernel. The seeds are then ground into a pale-colored creamy paste, sometimes with the addition of a little olive oil or salt.

Tahini has an earthy, nutty flavor that we think is a little more subtle and understated than other nut butters. It doesn’t necessarily announce its presence in a dish, but you’d definitely notice if it were missing.

It’s very high in oil, so keep tahini in the fridge once you’ve opened it to prevent it from going rancid too quickly. It gets difficult to stir once it’s chilled, so be sure to thoroughly mix it before putting it in the refrigerator. If it separates again, let it warm for a few minutes on the counter before mixing and using.

There are also plenty of things to do with tahini beyond adding a spoonful to hummus! We’ve been experimenting with tahini-based salad dressings and marinades, mixing it into falafel, and just eating it as a snack with raw veggies. This post on using up a jar of tahini has a lot of other really great ideas.

What do you like to do with tahini?

Related: More Than Hummus: Middle Eastern Salads and Spreads

(Image: Emily Ho)