Ode to Tahini

When I was checking out at the supermarket and the cashier (a young lady) noticed my jar of tahini, she asked: “oh you’re going to make your own hummus?” to which I replied “yes, maybe” and she asked “but what else do you do with it?

My head exploded.

Similar to hummus, there’s Baba Ghanoush of course, which also requires tahini.  We use tahini instead of butter on sandwiches, fairly often. We drizzle it over fresh fruit (try it on strawberries, or ripe and sweet cantaloupe melon, with some cinnamon!). We add it to our muesli, which makes it rich and creamy. Then there’s tahini sauce of course, the mixture of tahini itself, water, lemon juice, a pinch of salt and finely chopped garlic – excellent with say, oven-roasted cauliflower, or, when made a little bit more runny, tossed with pasta (with grape tomatoes and roasted walnuts, for example). A miso-tahini broth is a delicious vegetarian alternative for Ramen.

In my typical “oversharing” manner, I tried to tell the young lady all that in the brief time I had, while she was scanning the rest of my items. Maybe some of it stuck. I’d hope so.

I do have to say that the tahini imported from the middle east seems to be better: it’s much finer, a little bit thinner, and more oily. Locally made or domestic tahini is rather coarse – it just doesn’t seem to work that well. Also, it’s possible to make tahini at home, of course: buy some sesame seeds (unhulled they’re more bitter, but also contain a lot of calcium), roast them until lightly brown, then grind them into the food processor. Takes 5-10 minutes before the stuff starts to turn into a paste.

And, not wanting to sound like a social media influencer or something by asking “engaging” questions, but seriously: how do you use tahini? Share it with me in the comments. I love that stuff, and don’t mind using more of it. 🙂

PS: there’s no ode here. Sorry!

Thoughts? Let me hear them.

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