INGREDIENT KNOWLEDGE
Tahini
Tahini is a smooth sesame paste with nutty flavour, gentle bitterness, and high natural oil content. Mixed correctly with water and acid, it transforms into a pale, creamy sauce without dairy.
What Is Tahini?
Tahini is made by grinding sesame seeds, commonly hulled and roasted to varying degrees. Seed quality, roast level, milling, and origin affect sweetness, bitterness, texture, and colour.
How to Choose and Store
Good tahini should taste nutty and pleasantly bitter rather than rancid or harsh. Oil separation is normal; stir thoroughly unless the product specifies otherwise. Store tightly closed according to manufacturer guidance, protected from heat and light.
Making Tahini Sauce
When lemon juice or water is first added, tahini may seize and become surprisingly thick. Continue whisking and adding cold water gradually; the paste will loosen, lighten, and become creamy as the emulsion develops. Season with salt, garlic, and acid to taste.
Culinary Uses
Tahini is fundamental to hummus, baba ghanoush, tarator-style sauces, falafel accompaniments, dressings, roasted vegetable sauces, fish dishes, halva and sweets, cookies, and contemporary plant-based desserts.
Pairings and Substitutions
Tahini pairs with lemon, garlic, chickpeas, eggplant, parsley, yoghurt, pomegranate, honey, dates, chocolate, roasted vegetables, and fish. Other seed or nut butters can provide body but their flavours differ substantially.
Common Mistakes
- Discarding naturally separated oil.
- Stopping when the sauce initially seizes instead of continuing to whisk.
- Using rancid tahini.
- Adding so much garlic or lemon that the sesame flavour disappears.
Chef’s Notes
Tahini sauce is an emulsion you can control. Add water slowly until it reaches the exact consistency the dish needs—from thick dip to pourable dressing—then adjust acid and salt at the end.
Related Ingredients
Sesame oil, sesame seeds, chickpeas, lemon, garlic, yoghurt, eggplant, olive oil, and honey are useful related ingredients.