Tahini 3 Ways

TahiniHas this ever happened to you? You found an interesting new recipe to try and bought some ingredients that you hadn’t used before. The recipe called for a small amount and now you don’t know what to do with the rest it.  Welcome to my world. I used to have a fridge and pantry full of 1-use ingredients, until I went on a mission to use them all up.

Tahini was an ingredient that I originally bought to make hummus. Then it languished in my fridge for awhile until I’d make hummus again. And again.  First let me say that hummus is super easy to make at home, and very economical if you’ve already got tahini sitting in your fridge. But there is so much more you can do with it!

A quick primer if you’re not familiar with tahini. According to wikipedia, tahini is a paste of ground sesame seeds, typically used in North African, Greek, and West Asian cooking. East Asian cooking uses sesame paste as well, but of unhulled sesame seeds.

So, here are 3 recipes to use up that tahini you’ve got in your fridge, or to give you a reason to go out and try this versatile ingredient.

Hummus–a great snack for mom, dad, and the kids

Grilled Chicken Flatbread with Tahini Dressing–quick and easy grilled chicken dinner with a Mediterranean twist

Sesame Noodles–an Asian spin on tahini for a kid-friendly potluck or picnic meal

Do you already use tahini often? What are your favorite recipes?

Comments

  1. says

    I got the original recipe from Yotam Ottolenghi, this is his version
    For the sauce – 50g tahini paste, 40ml water, 1 small garlic clove, crushed, ½ tsp tamari soy sauce, ½ tbsp honey, ¾ tbsp cider vinegar, Pinch salt. Whisk them all together.
    Hope you like it :)

  2. says

    Love this! I actually have a nearly full jar of tahini in the fridge (used when I replicated Whole Foods’ kale with garlicky dressing). All of these recipes sound delish, and I have enough tahini to try ‘em all.

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