It is a condiment made from toasted ground sesame, served by itself (a dip) or part of hummus, baba ganoush, and halva. Tahini (Greek: ταχίνι; Arabic: طحينة ) is used in cuisines of the Levant and Eastern Mediterranean, the South Caucasus, and parts of North Africa. Though "sesame" was found in cuneiform 4000 years ago, tahini was mentioned in 13th-century Arabic cookbooks. Use it in Chinese and Japanese dishes; Sichuan and Indian cuisines.
This dip is a popular way to begin a meal in Cyprus.
This dip is a popular way to begin a meal in Cyprus.
(Arabic) صلصة الطحينة
/salsat altahina/
Tahini ορεκτικό βουτιά (Greek)
/tahini orektikó voutiá/
Tahinli meze sos (Turkish)
Serves 8,
(2 Tbs./30 g each)
1/2 cup (65 g) tahini (gluten-free)
2 Tbs. (30 ml) organic lemon juice
1 Tbs. (15 ml) olive oil + more for garnish
1 crushed organic garlic clove
6 Tbs. (15 dl) water
3 Tbs. (45 g) chopped parsley
toasted sesame seeds for garnish
1. Combine the tahini, lemon juice, oil, and garlic in the food processor.
2. Pulse until smooth.
3. With the motor running, add water in a thin stream until mixture is pale and smooth.
4. Place in a blow and top with parsley.
5. Garnish with sesame seeds and more oil, if desired
Options pulse with organic:
- spinach
- beets
- fresh dill
- fresh thyme
- avocado
- kalamata olives
- non-drained, firm tofu
- zucchini
- yogurt
- favorite hot sauce
- steamed Swiss chard
Try tahini with some of the recipes from Asia, Mediterranean, or North Africa.
