The other day, I did a quick little test on 5 people and asked them to tell me the first thing that popped into their head when I mentioned a specific word. When I said “tahini”, 4 out of the 5 people responded with the word “hummus” (the 5th replied with “Middle Eastern”). Yes, tahini is very well-known for being one of the main ingredients in hummus, but did you know that there are several other ways to use tahini besides hummus?
Since it’s made from ground sesame seeds, tahini has a nutty taste with a very smooth and creamy texture. This runny consistency makes it perfect for adding to sauces and dressings for a little extra boost of flavor and heart-healthy fats.
Now I’ll be perfectly honest with you. The very first time I tried tahini, I tried it completely plain (straight from the jar), and I wasn’t a fan. At all. It had a strange taste to me, and I thought it was way too bitter. However, the next day, I gave it another chance and took another spoonful straight from the jar. I did this each and every day, and after less than a week, I was hooked. The flavor took a while to grow on me, but after repeatedly tasting it, I realized that I really, really liked the flavor and the consistency of this sesame-based spread. And after discovering my newfound love of tahini, I decided to start experimenting with it.
At first, I made a few sauces/dressings and poured it over my roasted sweet potatoes and roasted veggies. Then I got more creative and started coming up with ways to use it in pasta sauces, baked goods, and other dishes. If I wasn’t convinced before, I’m now totally convinced that I love tahini! I even love it on its own, and sometimes I’ll just take a spoonful straight from the jar!
When I made this pasta dish with a tahini sauce for dinner one night, my parents were pleasantly surprised and said that they really enjoyed it. However, they couldn’t quite pick out what they were tasting. When I told them it was made with tahini, my mom didn’t believe me. After all, she was convinced that she really didn’t like tahini. But she liked this dish! A lot.
As the days and weeks went on, I started making more and more dishes involving tahini for my parents to try – things like sauces to dip sweet potato falafels in, cauliflower-tahini pasta sauce, tahini, salad dressings, chocolate chip cookies, and so on. And guess what? My parents liked each and every one of those dishes!
I guess this just goes to show that some people may not like tahini on its own (like my mom). And guess what? That’s okay! Not everyone has to like the same foods. But even if you don’t like it on its own, I challenge you to use it in a dish with other ingredients. Chances are that you won’t even taste the tahini, and that you’ll end up loving the dish! Go ahead… try it! Not sure where to start? Check out the Soom website – they have a ton of different and delicious-looking recipes posted! And while you’re at it, do yourself a favor and purchase a jar of Soom tahini and their chocolate tahini! Unlike other tahini brands that are thick and chunky and bitter, Soom’s tahini is super creamy, easy to stir, nutty-flavored, and doesn’t taste bitter. It’s definitely my favorite tahini out there!
- PASTA:
- 8 oz. Banza chickpea pasta, cooked
- 1-2 TBSP olive oil
- 2 bell peppers, diced
- 2 zucchini, sliced
- Whatever vegetables you like (mushrooms, eggplant, etc.)
- 1-2 cups cooked chicken breast, cubed (optional)*
- SAUCE:
- 2 cloves garlic, minced
- 1 TBSP olive oil
- 1 TBSP apple cider vinegar
- ¼ cup tahini
- Juice of 1 lemon
- ½ tsp. garlic powder
- ½ tsp. black pepper
- Pinch of red pepper flakes
- 3-4 TBSP ice cold water
- Heat a large pot of water over medium heat and bring to a boil. Add pasta and cook until tender. When done, drain and set aside.
- Pasta: Heat 1 TBSP olive oil in a large skillet over medium heat. Add vegetables and saute until tender and cooked through. Turn off heat and stir in the cooked chicken. Set aside.
- Sauce: Heat 1 TBSP oil in a skillet. Saute garlic until fragrant. Turn off heat and add remaining ingredients. Add ice cold water, 1 TBSP at a time, and stir until it becomes a sauce-like consistency.
- Add veggie/chicken mixture to sauce, and then stir in cooked pasta.
