Lior Lev Sercarz, founder of spice company La Boìte, considers tahini a must-have ingredient in the kitchen. “It is such a staple item in Israeli food,” says Lev Sercarz, author of “A Middle Eastern Pantry.” “It’s not like a ‘first’ memory, like your first oyster or foie gras. I can’t even remember not eating tahini,” he adds.
While tahini may be best known for its starring role in hummus, there’s a lot to love about this good-for-you paste. Made from ground sesame seeds, tahini has a nutty flavor and is rich with natural oil and nuanced flavor. Its texture is similar to creamy peanut butter and it can be used for everything from dips to dressing.
Ahead, we’ll explain what you should know about this condiment including how to cook with tahini, how to store it and how to substitute it when you’re in a pinch
What is tahini?
Tahini (also called tahini sauce) is a paste made from ground, hulled sesame seeds. It is created by grinding sesame seeds into a smooth purée until the oils start to release, explains Ann Ziata, chef at the Institute of Culinary Education’s New York City campus. “Most tahini contains just one ingredient, sesame seeds, with occasionally some sesame oil or salt added,” says Ziata, adding that the majority of tahini is from roasted sesame seeds, but you can find raw sesame seed butter too. It’s worth noting that tahini is different from sesame paste, which is made from seeds that are toasted longer and puréed for a shorter amount of time, which results in a thicker consistency.
The flavor, texture and color of tahini can vary dramatically. It can range from light beige to black, and from smooth and pourable to thick and spoonable. “Some tahini may have an earthier taste or a slightly bitter edge, but ideally, the taste is creamy and mild,” Lev Sercarz says. Tahini made with black sesame seeds is more bitter and savory in flavor, and also less widely available than lighter tahini. Tahini is not the same as Asian sesame pastes, which are darker and stronger in flavor because they are made with deeply toasted sesame seeds, clarifies Lev Sercarz.
How to make homemade tahini
Homemade tahini is quite simple to make, and it only requires one ingredient: sesame seeds. You can also add a neutral oil of your choice such as avocado or olive oil and salt for a slightly looser consistency and more flavor. White sesame seeds are Ziata’s go-to, but you can also use yellow or black sesame seeds for a bolder flavor. To make homemade tahini, lightly toast two cups of sesame seeds in a dry skillet until they start to smell nutty. Let the seeds cool, then transfer them to a food processor and blend for about 10 minutes until they transform into a creamy, spreadable paste. Be sure to scrape down the sides of your food processor or blender to ensure that the mixture is evenly smooth.
How to substitute tahini
In many culinary applications, you can easily swap out tahini for another ingredient or omit it altogether (such as when making a salad dressing — just bear in mind the end result will be less creamy and flavorful).
Joe Yonan, author of “Mastering the Art of Plant-Based Cooking, ” recommends substituting tahini with other nut or seed butters, “particularly natural ones with a runnier consistency.” Think: peanut butter, almond butter, sunflower seed butter and pumpkin seed butter.
Ziata also shares that cashew butter or macadamia butter can be substituted in recipes that call for tahini for similar results., Tthe flavors will be slightly more mild and less bitter than tahini,” Ziata adds. If the consistency is too thick, add a few teaspoons of a neutral cooking oil to make it creamier.
How to store tahini
When it comes to storing tahini, Yonan suggests opening the jar and blending the contents to incorporate the oil sitting on top with the paste. Transfer the tahini to an airtight container and refrigerate it to prevent it from separating. Alternative, you may store unopened jars upside down, then stir vigorously (or blend) after opening to emulsify.
Tahini has a long shelf life, if stored properly in the refrigerator. “It’ll last in the fridge for months and months — really, probably indefinitely,” Yonan says.
How to cook with tahini
From sweet to savory recipes, there are so many ways to cook and with tahini that go beyond homemade hummus.
Thanks to its slight bitterness, which offsets lemony, spicy or garlicky flavors, Yonan loves using tahini in sauces and salad dressing, drizzled atop roasted vegetables or swirled into oatmeal.
In plant-based cooking, tahini provides the kind of richness and creaminess that you’d otherwise get from cream. Yohan uses tahini as an ice cream base, in hot chocolate and in brownies.
Ziata uses tahini as a dip for falafel, drizzled on grilled proteins and as the main ingredient in a dressing for herbed potato salad. On the sweets front, tahini cookies and sesame ice creams are two of the culinary pro’s faves.
