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)
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When I was growing up in Turkey my dad used to make "tahin pekmez" for us to spread on our toasts at breakfast. It's tahini mixed with grape molasses. Tahini has vitamin B in it and grape molasses has calcium, iron, potassium and magnesium. It was believed to keep the cold away so we ate it a lot in winter.
Yep, I like using tahini in salad dressings: I like to combine the nutty flavour with soy sauce and lime juice, for example. I plan to use some more up by drizzling it over fish fillets before baking.
I only ever see enormous jars of tahini at the store ... does anyone know where can you buy a smaller container (like in jelly jar sized)?
I just bought a jar at Whole Foods that's about the same size as a jar of peanut butter. The brand is Arrowhead Mills. It's great in my baba ghanoush, but I find it extremely bitter on its own.
Commodities natural market in New York City sells Tahini in their bulk section - and many other stores do as well. Call around and you'll find one.
I don't sweat all the mixing, too much trouble. Just scoop out some of the solid and a touch og the oil from the top, the processor does the rest.
I also recommend looking for the roasted seasame paste (found in asian grocery stores) - good for sesame noodles and adding a little something different to whatever you usually use tahini for.
Also, use tahini to make tahinopita (tahini cake) - so good! (I've used the recipe from veganlunchbox with delicious success)
I have had a half full jar of Tahini sitting in the back of my fridge since.... maybe March or April. I have been avoiding using it since I don't know if its good anymore. How long does Tahini last?
Tahini can last up to a whole year, says my friend from Lebanon, and she just leaves it in her pantry.
I use it when I make granola, that way I don't have to add so much syrup or honey. I also add it to veggie burgers because it adds a nice savory note. It is also great on pita bread sprinkled with za'taar (a blend of sesame seeds, rosemary, thyme, mint...)
GREAT for vegetarians because it has a lot of protein.
I like to use tahini in dairy-free, vegan cheese sauce, which is incredible with <A HREF="http://www.yumuniverse.com/2010/07/07/creamy-millet-and-kale-salad/">kale and quinoa or millet</A>.