Made of nothing more than ground hulled sesame seeds, this aromatic paste is akin to natural nut butter but has a thinner consistency and a more subtle flavor. It’s used extensively in Middle Eastern cuisine, often as a key ingredient in side dishes or mixed into a condiment. In fact, you probably have some left over from the last time you made your own hummus. But don’t limit tahini to hummus — it’s excellent in other dips, as well as in everything from eggs to roasted fish to cookies.
Mix 2 to 3 tablespoons tahini into the yolks of 6 hard-cooked eggs for a twist on deviled, or into puréed red lentils for a hummus update.
Drizzle tahini over roasted fish or root vegetables just before serving; sautéed kale or collards dressed with olive oil and lemon juice; or warm new potatoes with minced chives.
Spread tahini onto bread as a flavor booster for chicken- or egg-salad sandwiches, or on vegan sandwiches loaded with avocados, carrots, cucumbers, and sprouts.
Tahini & Honey
Stir 1 part honey into 2 parts tahini and serve with crisp apple wedges for a savory-sweet snack.
Don’t worry about the liquid at the top of the tahini container: It’s simply the oil, which naturally parts from the paste. Just stir it until thoroughly combined. Tahini can be stored at room temperature and should be used within six months.
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