The BEST Easy Tahini Recipes (2024)

FAQs

What can I do with a jar of tahini? ›

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon.

Homemade tahini can last up to 6 months when you store it in an airtight container in the fridge. It must be refrigerated and be sure to always use clean, dry utensils every time you open the jar.

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.

Spread it Like Butter: Spreadable and rich, tahini straight from the jar is a delightful alternative to traditional spreads.

How to make tahini sauce less bitter. As I mentioned earlier, your best bet to get a less bitter dressing is to use hulled tahini. If you're using the hulled tahini and you still find it bitter, the maple syrup is there to add a slightly sweet note and to offset any of the bitterness.

Tahini is a key ingredient in classic hummus recipes, adding richness and creaminess to the dip. Other dips and spreads. Tahini can be mixed with other ingredients to make delicious dips and spreads, such as baba ghanoush, muhammara, or even as a sandwich spread. Salad dressings.

But how can you tell if it's spoiled? “Use your eyes and your nose first,” Zitelman says. “So if it looks different or if it smells different, then it probably is different.” Luckily, tahini is less prone to rancidity than sesame oil, although the reasons for that are not entirely clear.

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 is a staple in North African, Middle Eastern and Mediterranean (Greek, Turkish, Israeli) cuisines, and it pairs well with eggplant, cilantro and yogurt (all popular in those cuisines, as well).

Is tahini better for you than peanut butter? ›

They're both healthy, dietitians say. Tahini is lower in carbohydrates and sugars than peanut butter is making it a better choice for people who follow low-carb diets, Politi notes. Both foods are predominantly fat, though peanut butter has a little more protein, Young adds.

Once you get your jar of tahini home, you want to open it up and give it a stir to make sure it's incorporated. (If the oil has fully separated, such as in the photo above, Food editor Joe Yonan uses an immersion blender to reincorporate it, after which he says it stays emulsified.)

Tahini also has selenium. It acts as an antioxidant and helps lower inflammation in the body. Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits. Other studies suggest it also has strong anti-cancer effects.

It's exactly the same process as turning peanuts into peanut butter. The result is a very rich paste, delicious by itself in very small quantities – try a smear on your avocado toast – but usually appearing as an ingredient in other dishes and preparations. You'll see tahini labelled as hulled or unhulled.

All you'll need is sesame seeds and olive oil - it's that easy to make! If you end up making your own homemade tahini, I recommend freezing it in our half-cup trays so it lasts longer and is easier to defrost in small portions.