You may know tahini as the star ingredient in hummus, but this sesame-derived sensation is so much more than that. Tahini adds nuttiness to sauces and dips and richness to desserts (try swirling a ...

Of all the nut butters, cashew butter is your best bet for replacing tahini, (FWIW: we do love almond butter, too). The smooth consistency and subtly bitter nuttiness of cashew butter are reminiscent ...

Earthy tahini sauce with lemon and garlic is a perfect match for sweet roasted butternut squash and onion. It’s all topped ...

Tahini lasts forever. OK . . . not quite, but close! According to Seed & Mill, a jar of unopened tahini will last for up to 18 months if stored in a cool, dry place. Once opened, tahini will last for ...

Smashed cucumber, avocado and shrimp salad: For paler shades of green spiffed up with a little pink, this lively salad ...

Tahini, the versatile condiment that’s creamy without dairy and nutty without technical nuts, has been a staple in Mediterranean and Middle Eastern cuisine for millennia (recent interest in the region ...

The bitterness from the tahini, cacao nibs and buckwheat flour helps balance the sweetness of the brownies so that they eat like a chewy bar of high-quality chocolate. The mousse adds a wonderful ...

You might have tried tahini in your local Middle Eastern restaurant. You might even have a jar in your fridge from that time you made hummus. But lately, chefs, bakers and even bartenders have been ...

With just a food processor, canned chickpeas, and ice-cold water, you can make the creamiest hummus and tahini sauce at home. Once you learn the trick, store-bought won’t compare. Steve Cook is an ...

Tahini is toasted sesame seeds ground down to a paste. The seeds are soaked in water, then crushed and hulled to take off the “coat,” or kernel. The kernels float to the top and are taken out. What’s ...