That jar of sesame paste you bought to make hummus can do a lot more than that! These ideas for using tahini will make sure none of it goes to waste.
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Create an Easy Tahini Sauce
Tahini sauce is so good, I want to drizzle it on everything. It’s also one of the fastest and most flexible ways to use up the last bit of your tahini jar. You can make an easy sauce by blending equal parts tahini, warm water and lemon juice, plus a pinch of salt and a minced garlic clove to amp up the pungency. Adjust the consistency and flavor with more water or lemon juice to create a well-balanced, pourable sauce or dressing for salads.
The sauce is silky-smooth with a nutty, bright character that elevates everything from grain bowls to falafel. If I’m looking for a no-fuss dinner, I’ll toss the sauce with cooked noodles and top it off with a little chili crisp for a hint of spice. It doubles as a spread for sandwiches and a dip for crudites or sweet potato chips.
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Add Tahini to Desserts
Tahini is one of those ingredients that works just as well in desserts as it does in savory applications. In classic tahini desserts like halva or Dubai chocolate treats, it’s often paired with pistachios. It also works beautifully with dark chocolate, dates, citrus, honey, maple syrup and warm spices, like cardamom and ginger.
To start, try swapping it in dessert recipes that call for creamy peanut or almond butter. In recipes like peanut butter frosting, it should work as a 1:1 replacement. For baked goods like tahini brownies, cookies or cakes, you may need to add a little extra flour because tahini’s texture is generally thinner than other nut butters, which takes up more volume in a measuring cup. Increasing the dry ingredients will compensate for the extra moisture.
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Use Tahini to Enhance Vegetables
Tahini tastes fantastic with vegetables, raw or roasted. Its creamy texture offers a nice contrast to crunchy crudite vegetables, and its nutty, roasty flavor adds depth to even the simplest veggie dishes. Tahini can be thick, so I usually thin it with a touch of water or oil—just enough to make it easier to drizzle. Then I’ll spoon it into the bottom of a bowl and top it with roasted veggies and grains. That way, every spoonful gets a little bit of tahini, seasoning the dish one bite at a time.
I also love mixing up a quick tahini butter for veggies. The butter mellows tahini’s bitterness, and then I add other punchy, savory ingredients like soy sauce, lemon or lime juice, garlic, smoked paprika, cumin, chili flakes or fresh herbs. Dollop the butter onto baked sweet potatoes, top with some crunchy roasted chickpeas and you have an easy, flavorful dinner. Tahini butter also tastes fantastic melted and drizzled over grilled eggplant or cauliflower.
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Add Tahini to Coffee, Shakes and Smoothies
Stirring tahini into coffee is an unexpected delight. It adds a richness that balances out coffee’s bitterness, and its savory edge brings a delightful earthiness to your morning drink. To make tahini coffee, simply add a tablespoon or so of tahini to your coffee mug, along with some maple syrup or honey (if you like your coffee sweetened). Add coffee or espresso, and stir to combine. You can also add other mix-ins to create decadent drinks, like a Dubai chocolate latte.
Tahini is also great for plant-based shakes and smoothies. The first time I heard of a tahini shake was from Goldie, a Philadelphia-based falafel shop. Their shakes are known for being super thick and creamy, and I just had to try making one at home. To avoid watering down the shake with ice, I blended 1/2 cup tahini, 1/2 cup sugar and 3 cups of nondairy milk (I used coconut milk), and froze it overnight in ice cube trays. The next day, I blended it into one of the thickest and most delicious shakes I’ve ever had.Â
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Whisk Tahini into Salad Dressings and Marinades
Adding tahini to salad dressings is a great way to add body without dairy or mayonnaise. My go-to tahini dressing is pretty simple: tahini, water, lemon juice, garlic and salt. It tastes great on leafy green salads or grain salads with quinoa, couscous or pasta. Sometimes, I’ll add miso paste for a salty, savory boost or maple syrup for a touch of sweetness. Fresh herbs, chili flakes or grated ginger can add complexity, too.
You can also whisk tahini into marinade recipes. It thickens the marinade slightly so the spices and aromatics cling to the protein, whether you’re working with tofu, chicken, beef or lamb. Try blending tahini with olive oil, garlic, cumin and smoked paprika for a simple yet bold marinade.
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Use Tahini Instead of Mayonnaise
I often use hummus as a mayonnaise replacement on sandwiches, but tahini works just as well. Slather a tablespoon or two onto the bread, and you’ll get the same indulgent texture you’d expect from mayo plus a subtle sesame flavor.
Tahini is smooth enough that it doesn’t need thinning when used as a condiment for sandwiches or wraps. However, if I’m using it as a mayo replacement for creamy salads, like chicken or tuna salad, I like to whisk in a little water or lemon juice to achieve the perfect consistency. This hack works particularly well in plant-based recipes, like chickpea salad sandwiches.
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Fold Tahini into Dips
Tahini is an essential ingredient in dips like hummus and baba ganoush, but you don’t have to stop there. When I need a last-minute dip for a party or potluck, I stir a generous spoonful of tahini into Greek yogurt, and add garlic, apple cider vinegar and fresh dill. It becomes a creamy dip for chips or veggies, and no one realizes how easy it was to make!
Tahini also quietly enhances mild dips. A dollop in a smashed zucchini dip adds subtle sesame flavor without overpowering the zucchini. Stirred into white bean spreads, tahini makes the dip silkier without a distinct taste. You may not detect it at first, but you’ll notice the extra depth it brings.
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Make Tahini Magic Shell
Magic Shell holds a special place in my heart because, as a kid, I thought it really was magical. The liquid hardened over ice cream almost as soon as it hit, and the resulting crunchy shell melted in my mouth as soon as I took a bite. So when Taste of Home editor Melissa Gaman told me about tahini magic shell, I think my mind exploded a bit. Of course, I had to try it!
To make homemade magic shell with tahini, stir 1/2 cup tahini and 1/4 cup warm, melted coconut oil until smooth. Add a pinch of salt if you want to bring out the savory sesame flavor. Dip frozen homemade popsicles into the shell, or drizzle it over ice cream. If you end up with leftovers, pop it in the fridge. Before using it, reheat it in the microwave, stirring occasionally until it’s just warm enough to become liquid again.
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Spread Tahini on Toast
Turn a humble slice of bread into a satisfying snack or meal, depending on how wild you go with toppings. I usually start simple with a smear of tahini, a drizzle of honey and a sprinkle of sesame seeds and flaky sea salt. When I’m feeling fancy, I’ll add even more sweet or savory toppings.
You can really customize this toast however you like. Try sliced apples or bananas and a dusting of cinnamon for breakfast. Or for something crunchy, try roasted chickpeas and za’atar seasoning. If you’re looking for a satisfying lunch, grab tomatoes and feta cheese. The possibilities are truly endless.
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Blend Tahini for Dairy-Free Milk
This might be the easiest homemade dairy-free milk ever! Simply combine 1/2 cup of tahini and 3 cups of water in a blender. For a touch of sweetness, add a few pitted dates, a splash of maple syrup or a tablespoon or two of honey. Then, just blend until everything is well combined. Homemade tahini milk doesn’t need to be strained like other nut milks, since the tahini is already ground and smooth. You’ll have creamy, pourable milk in seconds.
Store it in a covered container in the fridge for up to five days. The milk may separate as it sits, but a firm shake before using will bring it back together. Use the sesame-flavored milk in smoothies, granola or coffee. I like adding it to chai, where the nuttiness blends with warming spices for a comforting treat.
