What is Tahini Seasoning
Tahini has been around for ages, and it’s still one of the most popular seasonings on the planet. There’s history here and lots of tradition. We could even say tahini is part of the Middle Eastern staple ingredients that allowed civilization to get where it is today.
Yes, tahini is quite something, but it’s still not very well known in the West. That changes today because we’re exploring everything there is about the tahini paste, from what is tahini seasoning to how to cook with it.
Let’s add some oily, nutty flavors to our food and make the most out of tahini, a tasty and nutritious dip.
History of Tahini
Tahini is a sesame seed condiment. The small sesame seeds might not look like much, but they’re packed with flavor. They’ve been cultivated for thousands of years and go back to Mesopotamia between the Tigris and the Euphrates rivers — the cradle of civilization.
Actually, sesame seeds come from Ethiopia in Africa, but now they’re produced mainly in Tanzania, Myanmar, India, China and Sudan. Who do you think imports most of the seeds? Japan, China and Turkey – that’s 2 billion dollars’ worth of small, tasty seeds.
Sesame seeds are versatile. You can make oil out of them and use them as a salad topping. They’re part of many baking treats, but their fullest potential comes to be in the form of tahini.
What is Tahini?
Tahini, or tahina, is a paste made with sesame seeds. When you grind the small seeds, you get an oily paste not dissimilar to the most famous nut butters in the market, somewhere between peanut butter and almond butter.
The texture is not the only similarity between sesame seeds and nuts; tahini has an intense nutty flavor, a coating mouthfeel and a pleasing bitterness that complements other preparations, making it a perfect dip, a sauce and a seasoning condiment.
Roasting the seeds before pounding them also makes a difference. Tahini made with roasted sesame seeds is a bit smoky and milder in flavor, while the raw tahini is a real force to be reckoned with; it’s a source for so much flavor!
How to Cook with Tahini?
Tahini is the main ingredient in classic Middle Eastern dishes such as hummus and baba ganoush. It’s often served with chickpea falafel, and it’s a common topping over veggies. It’s an amazing marinade for chicken and lamb too!
A zippy tahini sauce is easy to make by mixing tahini paste with a dash of tangy lemon juice, olive oil, a pinch of salt and your favorite herbs and spices. Tahini sauce is very noble and versatile, and almost impossible to get wrong.
For an inspiring presentation, try black tahini naturally made with black sesame seeds, it’s a bit toastier and earthier, and it certainly changes the look of your food for good.
Tahihi’s Nutritional Value and Health Benefits
The fact that adding tahini to your diet is so easy and tasty is a big plus. Middle Eastern cuisines are considered some of the most health-conscious on the world and align perfectly with vegetarian and vegan philosophies. This is no trend, though, people have been eating this way since the beginning of times!
Tahini is almost exclusively sesame seeds, and these seeds are incredibly nutritious despite their size. One hundred grams comprise 21.5g of carbs, 17g of protein, 4.7g of dietary fiber, and 53g of saturated, polyunsaturated and monounsaturated (healthy) fats.
Tahini adds 138% of your daily needed values for vitamin B1 (Thiamine), 38% of vitamin B3 (Niacin), and 25& of vitamin B9 (Folate). It’s also a splendid source for phosphorus (113%), iron (34%), and zinc (49%).
The sesame paste can also lower your blood pressure thanks to its adequate amounts of magnesium, and vitamin E, which acts as an antioxidant.
A proper bone health is also guaranteed thanks to tahini’s minerals, including calcium, magnesium, manganese and zinc. It can even lower inflammation aiding with joint pain caused by overweight, arthritis or degenerative diseases.
Consuming tahini regularly will help you lower your cholesterol and triglyceride levels. Especially the ‘bad’ type of low-density cholesterol.
Tahini is Your Friend
The single reason why tahini is not one of the most loved condiments worldwide is the lack of knowledge and information out there. The good news is that when you have that much flavor and so many nutritional and health benefits, it’s only a matter of time before Western cultures adopt the nutty paste as a new superfood.
Get a head start and begin enjoying tahini today from our curated list of Tahini products. Who would have thought such an ancient condiment could be so up to date?
Highly Rated – Social Media Chatter on Tahini
My most favorite cookie, ever. Browned edges, nutty, chewy centre, not overly sweet, - this one ticks all the cookie boxes for me. Also because I think chocolate based cookies (and cakes) are overrated. 🙊
These are the vegan tahini cookies from theloopywhisk. I’ve made these so many times. I used half salted almond butter and half tahini yesterday and boy, was it a great decision. Google ‘vegan tahini cookies’ and you should be able to find the recipe.
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#andsowebake #vegan #vegancookies #tahini
Chocolate & Pistachio Halva Cookies 👇
Can't stop. Won't stop. I made my latest batch of these sablé-esque biscuits using a pistachio halva – flippin' amazing – which means I've tweaked the recipe to omit the nuts and up the chocolate chips 💪 I tend to whip up this dough on my lunch break, let it rest in the fridge for the afternoon then bake off a few for after work deliciousness!
👉 This recipe makes approx 30 slice'n'bake style cookies – 15 per log. The 'logs' keep for a good week in the fridge (if wrapped properly) or can be frozen (just add a few mins onto the cooking time).
INGREDIENTS + METHOD:
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MIX
125g softened salted butter
100g light muscovado sugar
45g golden caster sugar
1tsp vanilla bean paste
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ADD
285g plain flour
1tsp baking powder
1 medium egg
2 tbsp milk
125g halva of choice
125g dark choc chips/chunks
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– combine the above together then tip onto a clean worktop (it will look like it won't come together – it will). Work it just a little until it forms a ball. Split in two.
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– roll each ball into long sausages/logs. Wrap in cling film. I actually find it easier to get the dough in the cling film first, then roll & shape. Rest them in the fridge for min 30mins.
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– Preheat oven to gas 4. Take a cookie log out the fridge & slice into 1/2 inch pieces (approx). Pop each cookie on a parchment-lined sheet pan & flatten slightly with your palm. Sprinkle on some sea salt (optional but delicious).
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- Pop into the oven (top shelf) for 12-15mins (I like more of a biscuit texture, so bake mine for the full 15). These don't spread much during cooking, but I rotate the tray once 1/2 way through & if any look a bit misshapen I push them back into a nice circle with a spoon.
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- Remove and cool. They will be soft when they come out, so leave them on the parchment when you transfer to a cooling rack.
Two Bean Salad with an Herby Tahini Dressing🪴
Hey 👋 Happy Monday! It’s salad weather for sure here in NYC. I have an easy & super flexible recipe for you. This salad keeps chopping to a minimum, is uncomplicated & delicious 🙌🏼Serve in wraps, with crackers, as a sandwich, a bruschetta topping (my personal fav) & of course on its own! And let’s not forget the dressing. It’s great anywhere, anytime, & anyplace. Enjoy!
What you need: For the Dressing: 1 small shallot finely chopped (approx 2 tbls) , 3 tbls lemon juice, 1/4 cup runny tahini, 2 tsp maple syrup, 3/4 cup chopped herb mix of choice (dill, cilantro, mint, parsley) 1 tsp Aleppo pepper (sub 1/2 tsp crushed red pepper), 3 tbl ice water, kosher salt. For the Salad: 2 x 15 oz cans of beans of choice , drained & rinsed (any white bean variety, black eyed peas, or chickpeas), 2 green onions chopped, 2 celery stalks diced, salt/pepper to taste
What you do:
🪴In a food processor: add shallots & lemon juice- let sit for 10min. Then add the rest of the dressing ingredients & process on high for 1 min. Scraping down sides if needed. Adjust seasonings to taste. Set aside.
🪴In a med mixing bowl add salad ingredients. Season with s/p
🪴 Add desired amount of dressing to salad & gently mix with wood spoon. Top with more fresh herbs. Enjoy!!
#summersalad#tahini#plantbased#veganrecipes#vegancomfortfood#vegano#veganbowl#veganinspo#veganfoodporn#ieatplants#eatplants#eattherainbow#plantbaseddiet#whatveganseat#veganbowls#vegan#veganfood#veganfoodie#eatyourveggies#healthyvegan#herbivore#easyrecipes#plantbaseddiet#easyrecipes#healthyrecipes
Sources:
- https://www.thespruceeats.com/tahini-and-tahini-sauce-difference-2356042
- https://www.bonappetit.com/story/what-is-tahini
- https://en.wikipedia.org/wiki/Tahini
- https://www.thekitchn.com/how-to-make-tahini-cooking-lessons-from-the-kitchn-203314
- https://www.healthline.com/nutrition/sesame-seeds
First time hearing about Tahini. The natural paste is highly rich in vitamins, since I am used to consuming peanut butter, I do not think I will find difficulty indulging in it. I like the fact that it helps with cholesterol levels and high blood pressure. Normally, remedies that help fight such are manufactured products that can bear side effects. Tahini will be my remedy now since it is organic and I will not have to worry about health issues for consuming it. Nice article.
Thank you so much, Cadence. Let us know how you like it once you try it.