Tahini 101: How to Choose, Use, and Master This Versatile Ingredient
The Middle Eastern superstar ingredient. Thanks, sesame seeds!
Turning tahini into a useful condiment, sauce, dressing, or dip is an easy process, but it can feel like navigating a minefield of options if you’re new to the tahini game. There are a lot of questions about it, and trust me, I get asked about the a lot. Since I’m here to make things easier for you (and maybe even help you become a tahini aficionado), I’ve rounded up what I’ve learned about this sesame seed superstar. By the end of this post, you’ll be ready to hop aboard the tahini train. All aboard!
So, what exactly is tahini? Simply put, it’s a paste made from ground sesame seeds. The seeds contain oil, so when they’re ground, they release that oil, turning into a thick, rich paste. The process is very similar to making peanut butter from peanuts. In fact, if you’re a peanut butter fan, you’ll probably enjoy tahini’s nutty flavour and versatility. However, while you might enjoy spooning peanut butter straight from the jar, tahini is best used in smaller doses. A smear on toast is a great place to start (avocado toast, anyone?), but tahini truly shines as an ingredient in other dishes.
Hulled vs. Unhulled Tahini: What’s the Difference?
One of the first things you’ll notice when shopping for tahini is that it’s usually labelled as hulled or unhulled. The difference lies in whether or not the sesame seeds’ outer shells (or hulls) are removed before grinding.
Hulled tahini: This is made from seeds with the outer shell removed, resulting in a smoother, creamier texture and a milder flavour. It’s often what people prefer when they’re new to tahini, as it’s more versatile in both sweet and savoury recipes.
Unhulled tahini: Made from the whole sesame seed, hull and all, this version has a slightly rougher texture and a more pronounced, sometimes bitter flavour. It’s an acquired taste for some, but if you’re looking for more depth and a flavour with a bit of a bite, unhulled tahini might be right for you.
My advice? Start with hulled tahini if you’re new to it. You can always experiment with unhulled tahini down the road to see which version you prefer.
Raw vs. Roasted Tahini
Once you’ve navigated the hulled vs. unhulled debate, you’ll likely come across another choice: raw or roasted tahini. The difference here is in the treatment of the sesame seeds before grinding.
Raw tahini: The sesame seeds are left unroasted, resulting in a lighter, more neutral flavour. I personally prefer raw tahini because it has a more subtle taste, making it a versatile ingredient that can blend seamlessly into a variety of dishes.
Roasted tahini: Here, the sesame seeds are roasted before grinding, which creates a deeper, more intense flavour. Think of the difference between raw and toasted sesame oil. Roasted tahini is delicious, but because of its strong flavour, it’s a bit less adaptable than its raw counterpart.
If you love bold flavours, roasted tahini can be a game-changer, but for everyday use, raw tahini is likely to be more versatile.
Organic or Not?
I’ll admit, I’m a bit of a skeptic when it comes to organic food – sometimes it feels more like marketing than necessity. However, when it comes to tahini, I always opt for organic. Organic tahini is typically made from seeds that have been hulled using nothing but water, with no chemicals involved in the process. Plus, no additives are necessary. It’s just pure sesame goodness.
Tahini and Oil Separation: No Cause for Alarm
One common issue people encounter with tahini is oil separation. It can be a bit off-putting if you’re not expecting it, but don’t worry – it’s perfectly normal. Much like natural peanut butter, the oil in tahini tends to separate and rise to the top. If you open a jar and don’t see this separation, it’s a red flag that the manufacturer might have added a chemical emulsifier to prevent it.
The solution is simple: just grab a spoon and give it a good stir to reincorporate the oil into the paste. It might take a bit of elbow grease the first time, but it’s worth it for that smooth, luscious texture. Pro tip: if you store the jar upside down, it helps keep the oil from rising to the top.
Tahini in Your Kitchen: Endless Possibilities
Tahini’s versatility is one of its greatest strengths. It’s an essential ingredient in hummus – without it, you’d just have mashed chickpeas! Try my roasted garlic hummus for a silky smooth, flavour-packed dip that will change your hummus game forever. But hummus is just the beginning. Tahini is also used in Middle Eastern sweets, like my coconut and honey semolina cakes, which are just as delightful as they sound.
Beyond traditional uses, tahini has a well-deserved reputation as a go-to for vegans, offering a rich, creamy alternative to dairy-based sauces and dressings. In fact, any recipe that calls for mayonnaise can often be improved with a tahini-based sauce. It’s healthier, and in my opinion, tastier too!
Tahini Sauce and Dressing: The Kitchen Workhorses
In my kitchen, tahini sauce is a go-to for dressing up everything from grilled lamb cutlets to roasted vegetables. The beauty of tahini sauce lies in its simplicity: just tahini, lemon juice, and salt. From there, you can adjust the consistency depending on how you plan to use it.
For tahini sauce, which is great as a dip or served over meat, you’ll want a slightly thicker texture.
For tahini dressing, which is perfect for salads, simply thin it out with a bit of water to get a pourable consistency.
One of my favourite ways to use tahini dressing is in my roasted cauliflower with tahini and almonds. The nutty richness of the tahini complements the caramelised sweetness of the roasted cauliflower perfectly, and the almonds add a satisfying crunch.
The key takeaway is that tahini is a versatile, healthy, and delicious ingredient that deserves a spot in your pantry. Whether you’re whipping up a quick dressing for your salad, making hummus from scratch, or experimenting with Middle Eastern-inspired sweets, tahini adds a creamy, nutty richness that’s hard to beat.
Basic tahini sauce
3 tablespoons raw hulled organic tahini
2 tablespoons lemon juice
¼ teaspoon sea salt flakes
water, as required
Place the tahini and lemon juice in a small bowl. Stir together: it will seize up at first, becoming very thick, but push through it and keep stirring until it becomes smooth and creamy. Stir in the salt.
For the thickest sauce version, add a tablespoon of water and stir until well combined. Taste: there should be a good balance of sesame and lemon. If not, add a little of whatever’s required until it reaches a good balance.
To thin it down further, for use as a creamy salad dressing, add water a teaspoon at a time, stirring well after each addition.
You can also add ½ teaspoon of spice to add another dimension to your tahini sauce. Most commonly I use cumin, which sits beautifully with lemon, paprika or ras el hanout.
