The BEST Easy Tahini Recipes (2024)

FAQs

What else can you do with tahini? ›

Tahini is a paste made from sesame seeds.

Store-bought jars of tahini can be expensive. Homemade tahini is not only cheaper, but it also tastes amazing. Use tahini to make hummus, salad dressings, sauces, and more!

A small amount of added water acts like a glue, wetting particles just enough to get them to stick together, but eventually if you add too much water, the mixture turns into an evenly thinned-out liquid.

Do you need to refrigerate tahini? We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

“Once the tahini is mixed with water, you're supposed to refrigerate it,” Zitelman says, “but it doesn't last for more than five to seven days in the fridge.” Adding water compromises tahini, she notes, making it more likely to spoil.

Tahini crafted from premium sesame seeds often involves meticulous sourcing and production methods. Whether it's hand-selecting seeds or using traditional stone milling techniques, these processes can be more labor-intensive and time-consuming, driving up costs.

How long does homemade tahini last? Homemade tahini can last up to 6 months when you store it in an airtight container in the fridge. It must be refrigerated and be sure to always use clean, dry utensils every time you open the jar.

Tahini can last several years if stored properly. If stored in a cool, dry place like a pantry, it can last for 1-2 years or more. The shelf life of tahini is surprisingly long, due to the antioxidants and natural preservative it contains: sesame seed oil.

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

How do you take the bitterness out of tahini? ›

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

Tahini is lower in carbohydrates and sugars than peanut butter is making it a better choice for people who follow low-carb diets, Politi notes. Both foods are predominantly fat, though peanut butter has a little more protein, Young adds.

Homemade tahini can be refrigerated in an airtight jar or container for up to 1 month. (Before each use, be sure to give the jar a good stir to recombine any separated oil.) Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life.

And of course your tahini is also going to last longer if you store it well (more tips on storing tahini coming up). All SoCo tahini is non-GMO and 100% natural, so we recommend you use it within 6 months after opening. This just ensures maximum freshness and best taste.

Spread it Like Butter: Spreadable and rich, tahini straight from the jar is a delightful alternative to traditional spreads. Whether on a slice of warm toast or a rice cake, the nutty goodness of tahini can be enjoyed with minimal effort.