When You Never, Ever Want to Stir Together Separated Tahini, Buy Soom

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This might sound silly, but it’s true: On numerous occasions I have had my heart set on making something with tahini—tahini tea cake, tahini-ranch dressing, creamy hummus—only to be stopped in my tracks by the contents of my unopened jar.

You know the one: It’s got an inch of cloudy oil on top and a layer of sandy sediment below, and no matter how carefully you try to integrate the two, there always seems to be more spilling than mixing going on. I’m sorry but sometimes no cake, sauce, nor dip is worth that frustration—and the mess that gets left behind.

That’s where Soom tahini comes in. It’s so silky-smooth that you never have to stir. For lazy tahini fiends like me, that means I’m cooking and baking with tahini more often. And since Soom is so delicious—nutty, earthy, and just the right level of bitter—it also makes what I’m cooking taste just plain better.

I first read about Soom in Michael Solomov’s first book Zahav, in which he deems it his favorite brand. The Philadelphia-based, sister-owned company sources its White Humera sesame seeds from the Tigray region of northwest Ethiopia, then sends them to Israel, where they’re roasted and pressed. The seeds have the ideal oil to meat ratio, meaning that it doesn’t take any extra oil or additives for the tahini to remain emulsified—so you can get to cooking, not to stirring.

Buy It: Soom Tahini 2-Pack, $17 on Amazon

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Originally Appeared on Bon Appétit