Tahini has to be my favorite seed butter because it gives any dish or sauce an excellent creamy, nutty and earthy flavor, making it surprisingly delicious in desserts and scrumptious in sautés. But if you’ve never heard about tahini, its health benefits and many uses, then you’re in luck. The Talents of Tahini will tell you everything you need to know about this wonderful ingredient. I’ve also included a quick guide below on how to integrate tahini into dressings, desserts, entrées and more, as well as 10+ recipes to inspire you to make tahini a staple in your household.
When a small amount of water is added to tahini, the tahini becomes thicker rather than thinner, until the water to tahini ratio is far exceeded! Because of this helpful characteristic, tahini is a wonderful healthy thickener for any dressing or sauce. if you add too much tahini though, dressings can become bitter, so start with approximately one part tahini to two parts liquid (water, vinegar etc.) and experiment from there. You’ll find three dressing recipes in this post to get you started!
Like any nut or seed butter, tahini can add a rich body and flavor to any creamy dessert. If you’re making your own vegan chocolate , fudge, or are simply looking for something yummy to drizzle over your frozen bananas, tahini can be a wonderful addition. At the end of this post, you’ll find three tahini desserts, including a raw fudge!
If you’re looking to veganize a chowder or creamy soup, tahini may be the key. When blended with potatoes, squash, carrots or miso, it makes a wonderful base for any soup. I usually add approximately ¼ cup light roast tahini* for each six cups of water to begin a creamy broth. Don’t just dump the tahini in your soup and expect it to dissolve in the water though. Mix your tahini with a cup or two of soup and give it a whirl in your mixer before adding it back to the pot. You’ll be surprised how creamy and comforting the soup becomes with this simple addition.
Tahini is an excellent binder. It helps grain burgers stick together and adds extra oomph to an egg-less omelet. Tahini can help bind dishes together with as little as 2 tablespoons per 5 cups of ingredients, but there is no set rule so you have to play around. You’ll see examples of this in the entrée section of this post.
So let’s get cooking!
*The light roast tahini has a subtler flavor and lighter texture than a dark roast or raw tahini.
Next: Tahini salad dressings