Woman shares recipe for homemade tahini and all the ways it can be used that aren't hummus (2024)

FAQs

How long does homemade tahini last in the fridge? ›

How long does homemade tahini last? Homemade tahini can last up to 6 months when you store it in an airtight container in the fridge. It must be refrigerated and be sure to always use clean, dry utensils every time you open the jar.

This savory condiment is a staple across the globe, originating in Middle Eastern and Mediterranean cuisine. It's also found in Asian dishes and Greek fare. Tahini can be used as a spread, a dip, a dressing, and serves as a key ingredient in many dishes, including hummus and baba ghanoush.

You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Store-bought tahini can either live in a cool dark place or in the fridge (we prefer the pantry, as the fridge can change the consistency of your tahini, making it less silky smooth). If you've mixed your tahini with other ingredients to make a sauce, always keep it in the fridge and use it within 5 days.

It will have a noticeable, sharp rancid smell.

High in fat and calories: Both tahini and hummus are high in fat and calories, and consuming too much of them can contribute to weight gain and obesity. It's important to consume them in moderation and to balance them with other nutrient-dense foods.

Tahini is a staple in North African, Middle Eastern and Mediterranean (Greek, Turkish, Israeli) cuisines, and it pairs well with eggplant, cilantro and yogurt (all popular in those cuisines, as well).

Tahini with unhulled sesame seed contains more phytonutrients than peanut butter, and, for many people, is easier to digest than almond butter. Tahini is also a versatile ingredient because it's flavor is more neutral than most nut butters.

Tahini is like the cool older cousin of your favorite nut butters. With a more subtle nutty flavor, it can be eaten straight from the jar, mixed with chickpeas for a classic homemade hummus, or poured into batter for a sweet treat.

What does hummus with tahini taste like? ›

The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini.

Substitute butter with tahini in cookies

No more last-minute grocery runs when you're rushing to make cookies for a bake sale. Use tahini instead of butter in chocolate chip cookies or oatmeal raisin cookies. Replace every ½ cup of butter with a ½ cup of tahini and 1 tablespoon of water.

Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor.

Hummus is typically served as part of an appetizer (or mezze) tray alongside falafel, eggplant, and tahini sauce. Fresh or toasted pita bread, as well as vegetables, can be dipped into it. It also makes a filling and nutritious snack.

Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life. To freeze tahini, be sure to first give the tahini a thorough stir. Then transfer it to an airtight jar or container, leaving some headspace as the tahini may expand slightly as it freezes.

How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.

Hulled tahini contains less fiber and is less nutrient-rich. Unhulled tahini contains the whole sesame seeds, and it has a slightly more bitter taste. In addition, tahini paste is either raw or roasted. Raw tahini is lighter in color and less strong in flavor, and it has a higher nutrient content than roasted tahini.

The very simplest sauces can be made by whisking tahini with an acid (ex: lemon juice or apple cider vinegar) and a little salt/pepper. I also like to add just a smidgen of maple syrup or agave to balance the bitterness – just a touch.