The BEST Easy Tahini Recipes (2024)

FAQs

How long does tahini last in the fridge? ›

“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.”

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.

But tahini has a thin consistency, which means that it won't stay put on the moist, slick surface of a fish fillet. To thicken the tahini and give it some holding power, the solution is a bit surprising: We stirred in 2 teaspoons of juice. You'd think that adding a liquid would thin tahini rather than thicken it.

Yes, the tahini that you make at home is better than the tahini you buy in the store. And yes, it is great to understand exactly what is going into your food. And we tend to assume that making food at home will be cheaper than buying it at the store.

How do you know if tahini has gone bad? Signs of spoilage for tahini include a bitter, rancid smell, mold growth, or separation. Separation is not always the case as tahini sitting on the shelf for a prolonged period unused can also cause separation. It will also have a bitter taste.

Separated tahini is safe to consume as long as it's used by the best-by date and/or smells fresh and tahini-like.

The taste will be sour, kind of metallic, and just plain weird. Utilizing a trusty sniff test is another way of finding out if it's time for your tahini to take a one-way trip to the bin. But something that's important to remember is that ground sesame seeds do naturally have a slightly earthy, bitter aftertaste.

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.

As seen above, tahini is high in monounsaturated and polyunsaturated fats. Studies have shown that consuming these types of fats can lower harmful cholesterol levels as well as lower the risk of heart disease and stroke.

Stir your tahini well before using, as the oil separates during storage. Once opened, you may have to vigorously stir the oil back into the sesame paste. Store the jar in your fridge to prevent spoiling. Tahini keeps for many months, but the oils will go rancid over time.

What can I do with tahini? ›

Some common uses of tahini include making dips and hummus, adding a nutty flavor to desserts, using it in vegetarian dinner recipes, or as a base for salad dressings.

Though its name sounds similar to the Middle Eastern condiment tahini, Tajín has little in common with the sesame paste, and in fact was named after an archeological site where its founder learned the Nahuatl word for chile, Aji.

According to the scientific journal Nutrition Research, consuming 40 grams of tahini a day helps to reduce the average total and LDL (“bad cholesterol”) by 6.4% and 9.5% after 4 weeks, respectively. The good fats in tahini limit the risk of cardiovascular disease and stroke.

They're about the same. Tahini is a little less calorie-dense than peanut butter. But that doesn't mean it's healthier, just that you can eat a little more of it. Use whichever one you prefer.

My experience is that both seem fine after months in a cupboard (after opening). It depends how long a jar lasts for you. If you use it up in a month or two, no need to refrigerate, but it can go rancid long-term.

Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life. To freeze tahini, be sure to first give the tahini a thorough stir. Then transfer it to an airtight jar or container, leaving some headspace as the tahini may expand slightly as it freezes.

The tahini is done when it's smooth, with a runny or drippy texture. There will still be a slight graininess when you taste it, but ultimately it will be pretty creamy looking. Transfer the tahini to a clean 16 ounce jar, and seal it with an airtight lid. Tahini can be stored in the fridge for up to 6 months.