Tahini

Tahini is a rich, creamy paste made from toasted, ground sesame seeds. It is a versatile ingredient that transcends seasons, available year-round, and is a cornerstone in Middle Eastern, Mediterranean, and North African cuisines. Tahini is often used as a base for hummus, dressings, and sauces, and can also be incorporated into sweet dishes like halva or used as a spread on toast. Its nutty flavor and smooth texture make it a unique and indispensable ingredient in many traditional and contemporary recipes.

Tahini Synonyms

Sesame seed paste
Tahina
Tahin

Tahini Substitutes

Miso Paste

Different Forms/Types of Tahini

Raw

Tahini in its purest form, made from ground hulled sesame seeds, offering a rich, nutty flavor suitable for a variety of dishes.

Canned

Less common than jarred, canned tahini is another option for those looking for longer shelf life and convenience.

Jarred

Tahini packaged in jars, which can range from very runny to quite thick, depending on the brand and processing method.

How to Choose Tahini

When selecting tahini, look for jars with minimal oil separation, which indicates a fresher product. The best quality tahini should have a smooth texture and a creamy, pourable consistency. It should be pale, not too dark, which can suggest over-roasted seeds and a bitter flavor. Always check the ingredient list for additives; the best tahini is made from 100% sesame seeds without additional oils or preservatives.

Cooking/Prep Tips for Tahini

Tahini, a paste made from ground sesame seeds, is a versatile ingredient that can add depth and richness to a variety of dishes. For intermediate and expert home cooks, it's important to note that tahini can separate in the jar, with oil rising to the top. Before using, stir well to recombine. Tahini can be used straight from the jar, but to enhance its flavor, consider toasting it gently in a dry pan over medium heat until fragrant. This can deepen its nutty taste without altering its creamy texture. When incorporating tahini into dressings or sauces, it may seize and thicken upon contact with cold ingredients, so it's best to bring it to room temperature first and whisk it with warm water or lemon juice to achieve a smooth consistency.

Shelf Life of Tahini

Tahini should be stored in a cool, dry place before opening. Once opened, it can be kept in the pantry if it will be used quickly; otherwise, refrigerate to extend its shelf life. Stir well before each use, as oil separation is natural. When stored properly, tahini can last up to six months in the refrigerator. If the tahini becomes too thick or dry over time, a small amount of neutral oil can be mixed in to restore its creamy texture.

Recommended Brands for Tahini

jarred tahini: Al Wadi Al Akhdar, Soom, and Joyva are reputable brands known for their high-quality tahini.

Cooking Techniques for Tahini

Baking: Tahini can be incorporated into baked goods for a nutty flavor and added moisture. It works well in cookies, brownies, and cakes, often paired with chocolate or other complementary flavors.

Marinating: Tahini serves as a rich base for marinades, adding flavor and tenderizing proteins. Combine it with ingredients like garlic, lemon juice, and herbs before coating your protein of choice.

Emulsifying: Tahini is often used to create emulsified sauces or dressings, such as tahini-lemon dressing. Whisking tahini with a combination of acid (like lemon juice) and water creates a creamy, uniform texture that's perfect for salads or as a drizzle over cooked vegetables and meats.