Recipes
Tahini brings balance and depth to everything it touches. These recipes reveal its versatility, proving that every dish (even dessert!) is better with a little toasted sesame goodness.
For a long time, tahini felt like a secret ingredient to me. I didn’t know it was responsible for the backbone flavor in the creamy hummus I scooped up with pita or the nutty taste in the velvety sauce I ate with crispy falafel. I was more familiar with recipes that used tahini than the toasted sesame paste itself. But once I realized all the ways to use tahini, I started reaching for it almost daily.
Tahini is traditionally used in Middle Eastern recipes, where you’ll find it in dips like baba ganoush and street food like arayes. But it’s certainly not limited to just one cuisine. Think of it as the sesame version of natural peanut butter, but without any sweetness. Like nut butter, it’s versatile enough to use in breakfasts, mains, side dishes and sweets. Turn it into a sauce that makes roasted vegetables taste indulgent but not heavy, or add it to cookies to contribute a slightly savory edge that keeps the overall sweetness in check.
Some of these recipes use a little tahini, and others use a substantial amount. Flavor and texture can vary between tahini brands, so make sure to use one you enjoy eating by the spoonful before adding a heaping cup to your recipe. But no matter the amount your recipe calls for, these tahini recipes make it easy to savor the last of the jar—or find a reason to open a new one.
1/14
Recipes
Arayes
From the Recipe Creator:
Arayes are grilled Lebanese-style pitas that are stuffed with a seasoned meat mixture. They’re commonly found throughout the food stalls that line the streets of Beirut. If you’d rather not use a grill, they can be baked in the oven or made in a panini press too. —Nikki Haddad, Germantown, Maryland
Nutrition Facts:
1 serving: 545 calories, 28g fat (7g saturated fat), 101mg cholesterol, 852mg sodium, 42g carbohydrate (3g sugars, 4g fiber), 30g protein.
These stuffed pita pockets are juicy, rich and boldly flavored on their own, but they’re even better with a creamy tahini dipping sauce. A hefty amount of lemon juice lightens tahini’s richness and loosens its consistency, making it easier to drizzle over every bite.
2/14
Recipes
Tahini Chocolate Chip Cookies
From the Recipe Creator:
These buttery tahini cookies have a slight nuttiness that cuts the usual sweetness of a chocolate chip cookie, turning it into something a little more elevated. Add flaky sea salt for extra contrast! —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 cookie: 297 calories, 16g fat (9g saturated fat), 36mg cholesterol, 236mg sodium, 40g carbohydrate (27g sugars, 2g fiber), 3g protein.
If you love chocolate chip cookies, this tahini-spiked version will become a regular in your cookie rotation. Adding tahini to the dough gives each bite a rich, toasty flavor while toning down the overall sweetness.
3/14
Recipes
Tahini Butter
From the Recipe Creator:
Tahini can be a little bitter on its own, but it becomes rich and nutty when combined with butter, soy sauce, lime and honey. The tangy, savory butter tastes fantastic scooped onto roasted sweet potatoes or tossed with sauteed vegetables. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 tablespoon: 126 calories, 12g fat (6g saturated fat), 20mg cholesterol, 222mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
Tahini and lemon are a fantastic duo, but this umami-rich flavored butter pairs the nutty sesame paste with lime juice and zest. Lime isn’t quite as sour as lemon, so the tahini’s toasty taste really steps forward. A bit of soy sauce and honey balance the seasoning for a spread that tastes amazing brushed over corn on the cob, spooned into roasted sweet potatoes or dolloped onto a seared cast-iron steak.
4/14
Recipes
Halva
From the Recipe Creator:
Halva is a soft, fudge-like treat made with tahini that will become a staple for your party platters. —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 piece: 98 calories, 6g fat (1g saturated fat), 0 cholesterol, 26mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.
Tahini is used as the base and the main flavor in this surprisingly easy-to-make treat. The texture is similar to fudge, although the tahini base makes halva less sweet and a little crumblier. Save any shavings or bits that fall off when you cut it, and sprinkle them over ice cream or brownie batter. I like to add a few pinches of ground cardamom, which complements the earthiness of sesame perfectly.
5/14
Recipes
Tahini Dressing
From the Recipe Creator:
I like to serve this dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It’s a healthy and tasty way to start a meal. —Amy Lyons, Mounds View, Minnesota
Nutrition Facts:
2 tablespoons: 88 calories, 8g fat (1g saturated fat), 0 cholesterol, 62mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat.
Even though this lemony, garlicky, cumin-scented tahini mixture is called a dressing, it’s also commonly used as a sauce. Serve it on the side for dipping falafel or drizzle it over veggies, fries and sandwiches. Of course, it’s also great as a salad dressing, giving leafy greens a creamy, nutty coating that’s not as heavy as mayo-based dressings.
6/14
Recipes
Dubai Chocolate Cheesecake Bars
From the Recipe Creator:
This dessert takes the flavors and textures of a Dubai chocolate bar and turns them into dreamy, creamy cheesecake bars. Even if you haven’t tried Dubai chocolate before, this recipe is worth a go! —Molly Allen, Hood River, Oregon
Nutrition Facts:
1 bar: 538 calories, 37g fat (16g saturated fat), 69mg cholesterol, 303mg sodium, 45g carbohydrate (23g sugars, 3g fiber), 11g protein.
Pistachio gets a lot of the love in Dubai chocolate and Dubai chocolate-inspired treats, but tahini plays an important role as well. Mixed with a pistachio cream and toasted kataifi filling, tahini boosts the dessert’s creamy texture and nutty flavor. If you love this recipe and have more tahini to use, try making this centerpiece-worthy Dubai chocolate cake.
7/14
Recipes
Smashed Zucchini Dip
From the Recipe Creator:
This recipe is a perfect way to use up fresh zucchini from the garden or the farmers market. Garlic, tahini, fresh herbs and lemon zest give this dip a complex and craveable flavor. —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 85 calories, 7g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.
This veggie-forward zucchini recipe is simple yet smart. Zucchini is mild-tasting but becomes luscious and creamy when cooked. Mixing it with tahini, lemon, garlic and olive oil allows its flavor to shine while enhancing the zucchini’s silky texture. This is a fun twist on baba ganoush if you have a garden full of end-of-season zucchini.
8/14
Recipes
Hummus
From the Recipe Creator:
Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I’ve picked up a number of tricks that make this the best hummus recipe you’ll ever have. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1/4 cup: 250 calories, 19g fat (3g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 5g fiber), 7g protein.
Tahini is responsible for turning soft chickpeas into velvety hummus. The oil in tahini gives hummus its signature richness, and the ground sesame seeds add a deep, toasty flavor. Make sure to stir or shake your tahini well before use to ensure the right balance of oil and sesame in your hummus. Serve it with homemade pita bread, falafel and a refreshing tomato salad for a full meal.
9/14
Recipes
Falafel Burgers
From the Recipe Creator:
I love to get falafel at our local Middle Eastern restaurant. It’s not always cheap or convenient to eat out, so I tried making an at-home version burger-style. This falafel burger is baked, making it a little more calorie-friendly. —Kristyne McDougle Walter, Lorain, Ohio
Nutrition Facts:
1 burger: 327 calories, 10g fat (2g saturated fat), 6mg cholesterol, 692mg sodium, 59g carbohydrate (6g sugars, 16g fiber), 15g protein.
These spiced patties turn classic falafel into a veggie burger recipe, but the easy, four-ingredient tahini sauce is what really makes this a stand-out dish. The combination of Greek yogurt, tahini, lemon juice and salt creates a tangy sauce you’ll want to pile on everything. Make a double batch and serve extra on the side for dipping fries or veggies.
10/14
Recipes
Tahini Brownies
From the Recipe Creator:
These brownies aren’t your ordinary ones. Adding a few tablespoons of tahini creates a nutty and sophisticated flavor to the fudgey delights, creating a unique twist on the classic dessert. —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 brownie: 371 calories, 23g fat (8g saturated fat), 62mg cholesterol, 69mg sodium, 38g carbohydrate (21g sugars, 7g fiber), 9g protein.
If you like decadent chocolate desserts that aren’t overly sweet, these tahini-laced brownies will be right up your alley. There’s a hefty dose of tahini in the batter, plus a swirl on top, ensuring there’s enough sesame flavor to stand up to the intense cocoa powder base.
11/14
Recipes
Baba Ganoush
From the Recipe Creator:
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It’s typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama
Nutrition Facts:
2 tablespoons: 74 calories, 6g fat (1g saturated fat), 0 cholesterol, 297mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
This bean-free dip is all about the slightly smoky flavor and silky texture of deeply roasted eggplant. A few tablespoons of tahini give it richness and body without adding any dairy ingredients. This naturally vegan dip is light enough to serve with a colorful crudite platter but flavorful enough to pair with warm flatbread and grilled meat.
12/14
Recipes
Crispy Rice Salad
From the Recipe Creator:
Made with crispy rice, a variety of veggies and a sesame-soy dressing, this recipe is a healthy, one-pan meal bursting with a variety of textures and great flavor. —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 584 calories, 31g fat (3g saturated fat), 0 cholesterol, 915mg sodium, 65g carbohydrate (8g sugars, 7g fiber), 13g protein.
A tahini-soy dressing is the real star of this texturally complex salad, which is loaded with crisped rice and raw, crunchy vegetables. There are a lot of ingredients in the dressing, but each plays an important role. The toasted sesame oil enhances tahini’s flavor and helps the punchy, salty dressing be just thick enough to coat everything without being heavy or sticky.
13/14
Recipes
Roasted Cauliflower with Tahini Yogurt Sauce
From the Recipe Creator:
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time. —Lidia Haddadian, Pasadena, California
Nutrition Facts:
1 cauliflower wedge with about 2 tablespoons sauce: 177 calories, 14g fat (3g saturated fat), 4mg cholesterol, 421mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 7g protein.
Parmesan-coated cauliflower wedges are even better with a drizzle of creamy yogurt sauce flavored with tahini. We only use 1 tablespoon of tahini to prevent the sauce from overwhelming the roasted cauliflower, but you can adjust the ratios and add more for a bolder sesame flavor.
14/14
Recipes
Sesame Omelet Spinach Spirals
From the Recipe Creator:
These pretty spirals would be perfect for a buffet of international hors d’oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food. —Roxanne Chan, Albany, California
Nutrition Facts:
1 spiral: 51 calories, 3g fat (1g saturated fat), 40mg cholesterol, 121mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
A thin layer of tahini is spread onto a tortilla in these pretty omelet pinwheels. It helps to hold the ingredients together and adds creaminess to every bite. Serve these for breakfast, brunch, lunch or as an anytime snack.