Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

Why is my tahini not creamy? ›

Adding a few tablespoons of mild-tasting oil is helpful.

This helps the tahini become more smooth, creamy, and drippy.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

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.

The seeds continue to 'cook' even when taken off the heat, so be careful not to over toast them. Transfer the cooled toasted seeds to a food processor (ideally 600W or more) and blend for 5 - 7 minutes**. The key to smooth and runny tahini is to give it time, so keep blending.

Whisk the water and add the cumin at the end and which it in. taste and adjust salt, cumin or more lime to your taste. Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.

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.

Wondering what rancid tahini tastes like? Not great. The good news is that you'll definitely know if tahini has expired. The taste will be sour, kind of metallic, and just plain weird.

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.

Most nuts and seeds, including sesame seeds, are high in omega-6 fatty acids, which are described as “pro-inflammatory” because they can contribute to certain problems when they're consumed in high amounts. For that reason, nuts and seeds, including tahini, are best when eaten in moderation.

When tahini is mixed with lemon juice (or any acid), the acid begins to break down the emulsion of oil and solids in the tahini. This can cause the mixture to seize or thicken and clump together suddenly as the oil separates from the other components.

Does tahini go bad? ›

“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.

At the heart of every tahini jar lies the sesame seed. The quality of these seeds significantly influences the price. High-quality, ethically sourced sesame seeds can be pricier, contributing to the overall cost of the final product.

Homemade Tahini has a rich nutty taste and is easy to make with just two ingredients – sesame seeds and oil. It is so much better and cheaper than store bought tahini. Tahini paste is a perfect addition not only to hummus, but also to make salad dressings and dips.

The velvety smooth texture is achieved by using raw, HULLED white sesame seeds. You can also buy them unhulled, which means the thin outer shell is left on, but you will end up with a grittier end result.

Cook's Tip: Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.

Your tahini has expired if it has an unpleasant taste and smell. Additionally, if you see obvious signs of spoilage like a change in color and visible mold growth, it's time to toss the jar of 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.

If you notice your tahini is not smooth or it's grainy in texture, you need to add more water a bit at a time to smooth it out. To make dressing add more water to reach desired consistency. Homemade tahini will last about 2-3 days in the refrigerator in an airtight bottle or container.