What is the Secret behind Tahini?

Tahini is still growing in popularity and nowadays almost on every menu at least once. A creamy, nutty spread, which almost fits to everything…well, almost. Most common in Mediterranean and Middle Eastern recipes, it created an incredible backbone in dressings, dips, cakes, the list goes on.

What Is Tahini?

Tahini is a sesame paste, made from hulled sesame seeds that are extremely finely grounded. Tahini’s popularity spiked as one of the main ingredients in hummus and is nowadays widely available in grocery stores.

In 2016, The New York Times declared tahini one of 5 sauces for the modern cook to master. Claiming that if you know and understand the simplicity of how a sauce like tahini can deliver your dish to new heights, you open the gateway unlimited variations within a meal.

Much like a natural peanut butter, tahini is thick and usually comes with a layer of separated oil on top that needs to be stirred.

What Is Tahini?

Our specialty! Like mentioned before, the most classic usage is hummus. Our Beetroot Hummus is one of the most popular recipes since we started. But if you look for something different, you should try the Ginger Soba Noodle Salad.

Craving for something sweet, you should try the legendary Tahini Chocolate Cookies or the Swirled Chocolate Tahini Mousse.

Are there different types of Tahini?

As with anything so good, the variations are almost endless. The two most famous variants, however, come from the Middle East and China. For tahini, the sesame paste of the Middle East, the sesame is either not roasted at all or comparatively little, which is why it has a delicate beige color, while in China usually much more roasted and therefore dull pastes are used.

In addition, peanuts are often added to the paste in addition to sesame. Chinese pastes taste correspondingly more intense, tart, deeper and more like peanut in the nut spectrum than their oriental counterparts.

Tahini Sabich Sandwich

How to store it?

Sesame (and its oil) contains an unusually large amount of antioxidants, which is why it is amazingly resistant to rancidity, the great curse of many other very fatty products. An open glass of tahini or Chinese sesame paste is therefore still edible with pleasure even after months. As always, of course, sesame paste doesn’t get any better.

TAHINI RECIPES

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