Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. It’s nutty and rich, with a slightly bitter finish and an unctuous mouthfeel akin to peanut butter. Look for tahini that’s well blended (little to no separation). Refrigerate after opening, and stir well before you measure. Beyond hummus, try using tahini in these ways:
Sauce Meat or Veg
Drizzle over grilled lamb chops, seared eggplant, sautéed kale, or roasted sweet potatoes.
Add to Dressing
Combine with lemon juice, olive oil, and water for a quick vinaigrette.
Make a Veggie Dip
Stir into Greek yogurt along with a handful of herbs.
Spread on Toast
Then top with sliced bananas and honey, or avocado and sea salt.