Pure Tahini

nothing historical, no hot-take, just tahini.

As you know, I have a thing for Caribbean, West African, and Arabic food. So naturally, I needed to make a quick tahini to test a recipe while perfecting a dish that drops for Valentine’s. Let’s just say a crush is involved.

This recipe is a recession-proof, SNAP-friendly and easy tahini you can add to almost anything, like pistachio-crusted hummus or a hormonal supportive salad dressing. It’s a cheap, high source of protein, Use it as a dip for pita chips and falafel. Slow drizzle it onto pilaf, grilled potatoes, eggplant, rice noodles, swirl into brownies, or a smoothie. Anything. At its most basic, tahini is a condiment. At its best, it’s a nutty, faintly bitter paste, bitterness being good for the gut and liver, and a deeply satisfying plant-based butter for all the protein hoes.

Toasting the sesame seeds before grinding deepens the natural oils. It pulls the paste away from tasting flat or cotton-mouth inducing, into something smoother and savory. This recipe is slightly more toasted than usual, and that’s exactly how we like it. Let’s go.

The Recipe —

yields: 12-16 oz / 354 to 473 mL

time: 15 mins