Shining the spotlight on tahini

 tahini recipe collage

When someone mentions tahini, you probably think hummus. While that is a great use for the sesame seed butter, tahini is certainly not a one hit wonder. Cooking Light Magazine explores the many ways to use the paste in a primer on tahini.

The article extols the many virtues of tahini before getting to recipes highlighting the ingredient. For starters, it is a great alternative to nut butters, especially welcoming for those who have a nut allergy. Also, if you eschew meat or keep kosher, "tahini adds creaminess to sauces and dressings without dairy and is an excellent binder for patties and pasta salads without eggs," notes the magazine.

Similarly to chocolate, tahini has a tendency to seize when a small amount of liquid is added, turning it into an thick, grainy mess. Also like chocolate, more liquid usually solves the problem. Keep adding liquid a little at a time and the pesky carbohydrate molecules that make it stick will eventually loosen up and allow the tahini to return to a fluid state.

Tahini's nutty, slightly bitter taste lends it the versatility to be at home in dishes both savory and sweet. You can use it to grace a piece of toast with honey, drizzle it over roasted meats or vegetables, or stir it into oatmeal. Look to the EYB Library for more ways to use tahini, including these Member favorite recipes:

Roasted cauliflower with tahini sauce from Saveur Magazine
Creamed eggplant from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham
Avocado, tahini and olive smash flatbreads from A Modern Way to Cook by Anna Jones
Slow roasted pork belly from Nigella Kitchen by Nigella Lawson
Linzy's sesame crusted salmon over tahini miso sauce from The Kitchn
Tahini-dressed courgette and green bean salad from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall
Strawberry and tahini crepes with pomegranate seeds and toasted pistachios from GFF (Gluten-Free Forever) Magazine
Tahini lemon biscuits from Crumb: The Baking Book by Ruby Tandoh
Tahini swirl brownies from Cooking Light Magazine by Naomi Duguid

Photos clockwise from top left: Tahini swirl brownies; Strawberry and tahini crepes; Avocado, tahini, and olive smashbreads; and Roasted cauliflower with tahini sauce

1 Comment

  • sbh2006  on  10/13/2016 at 8:19 PM

    Darcie, thank you for another excellent EYB article! I've cooked and baked with tahini for the last several years, and recently switched to Chef Solomonov's recommended Soom. It has a richness and complexity I haven't found in other brands. They also make a stellar chocolate tahini spread that is amazing in babka or baked goods! If you subscribe to their FB page, you'll get great recipe ideas daily!

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