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I’ve recently been on a tahini kick, and I can’t get enough of the stuff. (I think it has to do with following Molly Yeh’s food blog, which includes lots of delicious tahini and beautiful photography.) I’ve been pretty unfamiliar with tahini up until now, except using it in hummus, as most people do. So I’ve been busy. And have been eating so much tahini and have fallen completely in love.
What the heck is tahini, anyway?
Glad you asked. It’s a paste made from ground sesame seeds! It’s used in lots of Middle Eastern cuisines, like Israeli, Lebanese, Turkish, Iranian, and Greek (to name but a few). The consistency is a bit like drippy peanut butter, and it has a savory, almost bitter taste to it (stay with me – it’s amazing I swear).
Ok, but who cares?
Welllll….tahini is an awesome substitute for nut butters, meaning it is high in unsaturated fat BUT has more protein than most! It’s also loaded with vitamins and minerals (magnesium, potassium, iron, and calcium. Also, because of it’s slightly thinner consistency, it’s super versatile to use in different kinds of recipes.
This recipe for Lemon Tahini Dressing has become one of my absolute favorites. It really is super fast and easy to make, keeps well in the fridge, and is delicious on all kinds of stuff. I like to toss it with a green salad as a salad dressing, or (and this is my all-time favorite) drizzling it over a plate of warm roasted veggies. The warmth brings out the rich, nutty flavor of the tahini and the dressing adds an extra depth of flavor to the veggies, and even makes for a balanced dinner (just throw a fried egg on top of there). So good!!
- 4 Tablespoons tahini
- 4 Tablespoons lemon juice
- 3-4 Tablespoons water
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Whisk all ingredients together, adding more water if the tahini you are using is especially thick. (If it's especially runny use, less.)