I've known about tahini all my life, but only recently started using it virtually on a daily basis as an ingredient for salad dressings and dips- I'm a little bit addicted!
Tahini is a paste made from sesame seeds.
Its relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets.
Compared to peanut butter, tahini has higher levels of fibre and calcium and lower levels of sugar and saturated fats. Its flavour is slightly more bitter than peanut butter but when added as an ingredient to recipes it gives a unique and delicious flavour and texture.
Even though it's rich and quite calorific,it's really nutritious and one teaspoonful at 1pp/33kcal is all you need!
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When you first open the jar, you have to give it a really thorough stir as it's very oily on the top.
So, how do I use tahini?
Mixed simply with lemon juice, Greek yoghurt and black pepper with a little water, I make a delicious dipping sauce for falafel, an accompaniment to fish or grilled meats etc.
Click HERE for the recipe.
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Mixed with Yoghurt, capers and vinegar it makes a fabulous salad dressing.
Click HERE for the recipe.
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Once you are used to the flavour, you may like it simply drizzled straight from the jar over certain foods;
I like it with ham and avocado..
Or feta and cucumber with some simple salad leaves.
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A little added to houmous gives a slightly more nutty flavour and richer texture.
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You can even mix it with chocolate to make a sweet/salted kind of flavour- you could mix a teaspoon of tahini with some Chocshot or drinking chocolate into my frozen banana icecream base for an intensely interesting dessert!
Click HERE for the basic banana icecream base recipe.
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Tahinitastic!
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