Most famous for its use in hummus and baba ghanoush this sesame seed paste can also be used in sweet applications. Prevalent in Middle Eastern cuisine, it is an ideal item to always have on hand in a meatless pantry.
Tahini provides essential fats, some carbs and protein. And vegans take note, sesame seeds are also a good source of calcium.
Use tahini in such things as pancakes, burgers and balls, stir fry, tofu marinade, salad dressing, cookie and muffins.
I have tried and can vouch for the pairing of tahini with the following vegetables: butternut squash, zucchini, broccoli, bok choy, spinach, mushrooms, eggplant, pumpkin and potatoes. Tahini also plays well with other nutty flavours ie pinenuts, walnuts, quinoa.
- A little goes a long way. No more than a few teaspoons are needed in most recipes.
- To enhance the tahini effect, add sesame seeds and sesame oil to the same recipe.
- Before opening a new jar of tahini, turn it upside down for about one hour. This allows the separated oil to be more easily distributed throughout the paste. Turn jar right side up, carefully lift the lid then stir the contents to blend.
- Use as a substitute in peanut butter cookies. Along with 1-2 tablespoons quinoa flour, many people have been fooled into thinking my tahini cookies contained peanut butter.