How to use tahini in the kitchen: 8 practical ways

What is tahini and what is it used for?

Tahini is a paste made from ground sesame seeds, with a creamy texture and a slightly bitter, nutty flavour. Although popularised by Middle Eastern cuisine, its use extends to other cultures and it has become a staple in many vegetarian and vegan kitchens.

Nutritionally, it's a dense food. Approximately 18% of its composition is protein, making it an interesting plant-based source. It also provides healthy fats, mainly monounsaturated and polyunsaturated, which are beneficial for the body. It also contains minerals such as calcium, iron, magnesium, and phosphorus, and is a source of B vitamins.

Its versatility in the kitchen is surprising. Beyond its fundamental role in hummus, tahini serves as a base for dressings, sauces, desserts, and even drinks. Its ability to emulsify and provide creaminess makes it indispensable for those seeking creamy, dairy-free textures, in addition to enriching the flavour profile of any preparation with its distinctive toasted note.

Tahini in sauces: hummus, baba ganoush, and more

Sauces are, perhaps, the most well-known use of tahini. Hummus is the most iconic example: a smooth, nutritious cream combining cooked chickpeas with toasted tahini, lemon juice, garlic, extra virgin olive oil, cumin, and salt. To prepare it, blend 400g of cooked and drained chickpeas with 3-4 tablespoons of tahini, the juice of one lemon, 1 or 2 cloves of garlic, half a teaspoon of cumin, salt to taste, and a dash of water until a smooth consistency is achieved. Add cold water little by little if you need it to be more fluid.

Another Mediterranean gem is baba ganoush, a cream of roasted aubergine with tahini, lemon, and garlic, which shares the creaminess and depth of flavour of hummus. The roasted aubergine, once peeled, is blended with the same basic ingredients as hummus, creating a smoky and delicate sauce.

But don't limit yourself to these two. Tahini can be the base for vegetable purées, such as a pumpkin or carrot cream with an oriental touch, or even to enrich a vegetable curry. Its texture and flavour allow it to bind ingredients and impart a distinctive character.

Creamy dressings: tahini + lemon + garlic

A basic tahini dressing is the simplest way to start using it daily. The combination of tahini, fresh lemon juice, chopped or crushed garlic, cold water, and a pinch of salt is magical. The ideal ratio is usually 2 parts tahini to 1 part lemon and 1 part water, then adjusting the consistency with more water until the desired fluidity is achieved. When mixing, the sauce may thicken initially; don't worry, it's normal, just keep adding water gradually while whisking until it becomes smooth and homogeneous.

This dressing is perfect for accompanying falafel, shawarmas, gyros, or any type of roasted or grilled meat. It's also excellent for dipping raw vegetables, such as carrots, cucumbers, or celery, offering a healthy and tasty alternative to industrial sauces. You can customise it by adding fresh herbs like parsley or coriander, spices like sweet or hot paprika, or a touch of honey or maple syrup for a sweet and sour contrast. Its ability to enhance flavours makes it a culinary wardrobe staple.

In bowls and salads

Bowls, whether they're made with grains, legumes, or roasted vegetables, benefit enormously from a good tahini dressing. The creaminess it provides binds all the ingredients, from the grain (quinoa, brown rice) to the proteins (chickpeas, lentils) and fresh or cooked vegetables. Simply drizzle the tahini dressing you prepared with lemon and garlic over your bowl before serving. This not only improves the flavour but also adds a layer of moisture and richness that elevates the dish.

In salads, tahini can replace oil and vinegar-based dressings. A thicker tahini dressing can coat each leaf and vegetable, creating a more substantial and satisfying salad. Try it with massaged kale salads, lentil salads with roasted sweet potato, or even cold pasta salads. If you're looking for an extra touch, you can mix tahini with plant-based yoghurt for an even lighter and probiotic version. It's an easy way to add healthy fats and an indulgent texture to your fresh preparations.

Tahini in Mediterranean baking

Tahini, although often associated with savoury dishes, is a versatile ingredient in baking, especially in Mediterranean and Middle Eastern tradition. The clearest example is halva, a dense, fibrous sweet treat made primarily from tahini and sugar (or honey), often flavoured with pistachios or vanilla.

However, its use goes beyond traditional sweets. In modern baking, tahini is used to add moisture and a nutty depth of flavour to biscuits, brownies, tarts, and cakes. It replaces part of the butter or oil, providing a unique richness of flavour and a tender texture. Tahini and chocolate chip cookies, for instance, combine the subtle bitterness of tahini with the sweetness of chocolate, creating a delicious contrast.

You can even prepare a vegan glaze with tahini, lemon juice, and a sweetener like agave or maple syrup, to decorate muffins or sponge cakes. The white tahini cream is ideal for these types of preparations, as its flavour is milder and less intense than toasted tahini.

Sweet and savoury toast: classic combinations

Toast with tahini is a quick and nutritious option for breakfast or a snack, offering a blank canvas to experiment with sweet and savoury flavours. For sweet toast, spread tahini generously over a slice of bread (preferably wholegrain or sourdough). Then, you can add a drizzle of honey or maple syrup, banana slices, some chia or hemp seeds, and a pinch of cinnamon. The combination of tahini's creaminess with the sweetness of the sweetener and fruit is surprisingly delicious and energising.

On the savoury side, the possibilities are equally appetising. After spreading tahini, try adding sliced avocado, a little paprika, and sea salt flakes. Another option is to combine it with sliced tomato and a few basil leaves, or with a poached egg and a touch of chilli flakes for a complete and spicy breakfast. Tahini also pairs well with vegetable pâtés or hummus, creating toast that is doubly rich in nutrients and flavour.

Tip: how to stir tahini without it separating

It's common for tahini to separate in the jar, with the oil floating at the top and the denser paste at the bottom. This is a natural process and doesn't affect the quality of the product. To get a homogeneous and creamy paste again, the trick is to stir it with patience and the right technique.

If the tahini is very thick, start by using a butter knife or a narrow spatula to reach the bottom of the jar. Make circular movements from bottom to top, trying to incorporate the oil with the dense paste. Once you've loosened the base a little, switch to a spoon or fork and continue stirring vigorously. Make sure to scrape the sides and bottom so no dry paste remains. If the tahini is very cold, it can be harder to stir; take it out of the fridge about 30 minutes beforehand to allow it to soften slightly.

The goal is to achieve a uniform and fluid texture. Once well mixed, it shouldn't separate as easily if stored correctly. For denser tahinis, such as black tahini which can be more compact, patience is key for proper emulsification.

Toasted, white, or black tahini? Which to choose depending on use

The choice of tahini type can significantly influence the final result of your dishes, as each has a distinct flavour profile and intensity. At Sésara, we offer varieties for every need:

• White tahini: Made from hulled, untoasted sesame seeds. Its flavour is milder, more delicate, and slightly sweet. It's ideal for baking, glazes, light sauces where you don't want an overpowering sesame flavour, and for those new to tahini. Its light colour also makes it more aesthetically pleasing in certain preparations.
• Toasted tahini: This is the most common and versatile variety. It's produced from hulled sesame that has been lightly toasted before grinding. This gives it a deeper, nutty flavour with a characteristic bitter note. It's the quintessential tahini for hummus, baba ganoush, creamy dressings, and most Middle Eastern savoury recipes. Its robust flavour holds up well when mixed with other intense ingredients.
• Black tahini: Made from unhulled, toasted black sesame seeds. It's the most intense of the three, with a very pronounced, earthy, and often more bitter flavour. Moreover, it's very rich in antioxidants due to the hull. Its dark colour makes it distinctive and it's traditionally used in Asian cuisine, in both savoury and sweet dishes (e.g., ice creams or mochi). It provides a very powerful visual and flavour contrast.

Choose according to the flavour intensity you're looking for and the aesthetic of the dish.