Woman shares recipe for homemade tahini and all the ways it can be used that aren't hummus (2024)

FAQs

What is tahini used for? ›

This savory condiment is a staple across the globe, originating in Middle Eastern and Mediterranean cuisine. It's also found in Asian dishes and Greek fare. Tahini can be used as a spread, a dip, a dressing, and serves as a key ingredient in many dishes, including hummus and baba ghanoush.

Yes, the tahini that you make at home is better than the tahini you buy in the store. And yes, it is great to understand exactly what is going into your food. And we tend to assume that making food at home will be cheaper than buying it at the store.

Tahini has a very earthy flavor and is slightly bitter, but not overpowering. Although the spread resembles peanut butter and other nut butters, it does not have a similarly sweet flavor profile. The toasted sesame seed flavor shines through in this creamy, rich ingredient.

In many recipes where tahini is being used as a sauce, hummus can be substituted successfully. Of course if you're needing tahini to make hummus itself this won't work.

Do you need to refrigerate tahini? We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

Tahini is like the cool older cousin of your favorite nut butters. With a more subtle nutty flavor, it can be eaten straight from the jar, mixed with chickpeas for a classic homemade hummus, or poured into batter for a sweet treat.

They're about the same. Tahini is a little less calorie-dense than peanut butter. But that doesn't mean it's healthier, just that you can eat a little more of it. Use whichever one you prefer.

According to the scientific journal Nutrition Research, consuming 40 grams of tahini a day helps to reduce the average total and LDL (“bad cholesterol”) by 6.4% and 9.5% after 4 weeks, respectively. The good fats in tahini limit the risk of cardiovascular disease and stroke.

Lime Juice – Freshly squeezed is best! The acidity helps cut through some of the bitterness of the tahini. If preferred, lemon juice will also work.

It could be rancid, or the sesame seeds were roasted too long, low-quality seeds used, or any number of things.

Is Tajin and tahini the same thing? ›

Though its name sounds similar to the Middle Eastern condiment tahini, Tajín has little in common with the sesame paste, and in fact was named after an archeological site where its founder learned the Nahuatl word for chile, Aji.

Chinese sesame paste (for. e.g., hot pot) is a really good substitute, especially if you want a more toasted sesame flavor. Making your own tahini is pretty simple.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

Substitute butter with tahini in cookies

No more last-minute grocery runs when you're rushing to make cookies for a bake sale. Use tahini instead of butter in chocolate chip cookies or oatmeal raisin cookies. Replace every ½ cup of butter with a ½ cup of tahini and 1 tablespoon of water.

Is Tahini healthier than peanut butter? They're about the same. Tahini is a little less calorie-dense than peanut butter. But that doesn't mean it's healthier, just that you can eat a little more of it.

Tahini may also have a cleansing effect on your body, which is good for all kinds of stomach issues (colitis, gastritis, gastric ulcer, etc.) In case this sounds familiar to you, we suggest you consume plain tahini.

Grinding sesame seeds turns them into a thick, oily paste similar in texture to natural peanut butter. Essentially sesame seed butter, tahini adds a nutty flavor and creamy texture to recipes ranging from savory to sweet.

“Once the tahini is mixed with water, you're supposed to refrigerate it,” Zitelman says, “but it doesn't last for more than five to seven days in the fridge.”