I like “eeny” words. Bikini, martini, blini, fini, that sort. My current ear worm is “itsy bitsy teeny weeny gooey tasty tan tahini.”
Tahini is a paste of toasted, ground, hulled sesame seeds. Most of us know it as an ingredient in hummus, baba ghanoush and halva or in a sauce for falafel. It’s a mainstay in the cuisines of the eastern Mediterranean region and in Southeast Asia, too.
But here at home, tahini is having its moment in the world of confections, condiments and dips where it adds a subtle nutty note that is rich and somewhat savory while boosting sweetness. It’s definitely addicting.
The darling of the internet, tahini also is turning up in salad dressings, smoothies and dishes of all kinds. You can find tahini in Middle Eastern stores or in the supermarket where peanut butter is shelved. Since tahini is high in healthy fat, and is gluten-free and dairy-free, its appeal is huge. Our tested recipes will get you started.