Latest news with #tahini
The Guardian
06-07-2025
- General
- The Guardian
How to make baba ganoush – recipe
Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal. Prep 15 min Drain 30 minCook 40 min Serves 2-4 2 large aubergines (about 650g)2 tbsp tahini Juice of 1 lemon, plus a little extra to finish2 garlic cloves, peeled1 small bunch mint, or flat-leaf parsley, leaves pickedSalt, to taste1 tbsp pomegranate seeds (optional)2 tbsp extra-virgin olive oil The key here is to blacken the aubergines over a high heat until the skin chars and the flesh roasts. The easiest and best way to do this is on a barbecue, but if you have a gas hob, you can also do it on there. Alternatively, use an overhead grill or hot oven, but doing so means you'll miss out on some of that gorgeously smoky flavour. Whichever approach you choose, prick the aubergines all over with a fork, so steam can escape while they're charring. If using a barbecue, put them on a lightly greased grill over a high heat and keep an eye on them, turning until the skin is papery and burnt, and the flesh has collapsed. Do the same if using an overhead grill. If you're using a gas hob, put the aubergines directly on the flame, turning as required. If the aubergines are very wide, you can finish cooking them through in a hot oven – 240C (220C fan)/475F/gas 9 – or bake them from scratch at the same temperature for about 40 minutes. If you have a blowtorch, it's an idea to scorch them first. Slit open the aubergines lengthways, then scoop out the long strands of soft flesh from the inside; discard the skins. Put the flesh in a sieve and, ideally, leave it to drain over the sink or a bowl for about 30 minutes, because that will give you a chunkier, more full-flavoured result. Alternatively, squeeze the flesh over the sieve to get rid of excess water. Meanwhile, put the tahini in a medium bowl (if it's separated in the jar, which is absolutely normal, give it a good stir to reincorporate the oil first) and stir in the lemon juice; the mix will seize when you first add it, but keep stirring and it will soon loosen up. Puree the garlic (with a crusher, mortar or heavy knife) and add to the tahini mix. Strip the mint leaves from the stems (or trim the coarser stalks from flat-leaf parsley), then roughly chop until you have about three tablespoons' worth. Stir two-thirds of the herbs into the tahini mixture, and save the rest as garnish. Mash the drained aubergine strands gently with a fork, just to break up the long strands and make it easier to scoop up and eat without the need for a knife. Season with a little salt, then stir into the tahini mixture. Taste and adjust for salt or lemon juice, if it needs it. Transfer to a serving bowl, if necessary, then top with the remaining herbs and a scattering of pomegranate seeds (though definitely not required, they do look very pretty. Alternatively, add a little grated lemon zest or some chilli flakes for a dash of extra colour – up to you). Pour a moat of oil around the edge of the baba ganoush, then serve with warm flatbreads and other assorted meze, or with grilled meat. If you're not eating it immediately, cover and keep at room temperature for a few hours, or in the fridge (minus the garnish, which should be added fresh) for up to three days. Bring back to room temperature before serving.
The Guardian
17-06-2025
- General
- The Guardian
Australian supermarket tahini taste test: one of the worst is ‘thick enough to build a sandcastle'
This morning I made myself a tahini latte. The morning before, I mixed tahini with yoghurt and powdered ginger and poured it over my muesli. I use tahini in salad dressings, in sauces for spicy noodles, I've even put it in pesto. But until a few weeks ago, I only had the most vague idea of which tahini I liked or not (I just knew to avoid any brands in the health aisle) and I suspect I'm not the only picnic-attending hummus-maker that needs an education. I gathered 18 supermarket aisle tahinis and four reviewers (including Syrian Australian author and chef Sharon Salloum, and Tuli Keidar, a friend who came close to dedicating their life to hummus before joining the coffee industry) for a blind taste test. We tasted the tahini in two rounds, hulled first and unhulled second. Before presenting the reviewers with the tahini, we stirred each container to make sure the oil and paste had mixed together. We scored them on taste and texture, but texture was cut from the final score as the tasters decided different consistencies and mouthfeels each had valid merits and uses. As tahini is rarely eaten straight, I did an extra round on my own after the taste test, using the top- and bottom-scoring brands, as well as the most unusual, to make hummus. My thinking is if their qualities, good or bad, stand out in a hummus, they'll stand out in a sauce, dressing or whatever other mix. When I finished the taste test and checked all the jars, I was shocked to find every single one claimed to be 100% sesame seeds with nothing else added. Compliments to nature – it's extraordinary how different 18 batches of ground sesame can be. Usually here I'd try to give you a neat summary of what to look for or analyse why some scored highly and others didn't, but I found no consistency in ratios of fat to protein, country of production (I would prefer to know where the sesame is grown, but most brands don't advertise that) or best before date. The only exception was this strange fact: all the organic tahini scored badly, except for the unhulled, where the opposite was true. Al Kanater Tahini, 900g, $13.75 ($1.53 per 100g), available from Coles and select grocers Score: 8/10 I have a friend who doesn't like tahini. 'It's building material,' they say with a grimace befitting a morgue intern. What would they think of this? It's thin, luscious and pours out of the jar like warm honey. On top of that, it tastes as though it was made yesterday – just a simple, clean nutty flavour with barely any bitterness to oppose it. It makes a silky hummus and might even convince my partner it's a worthwhile inclusion to a cumin-drenched roast eggplant pasta or whatever other midweek experimental meal I make. Spiral Foods Organic Tahini Hulled, 375g, $8.99 ($2.40 per 100g), available from select grocers Score: 7.5/10 Based on nothing but prejudice against 'health foods', I assumed every unhulled product would be joyless, impractically thick and bitter, like the guys in manosphere podcasts turned into goop. I was wrong about one of those things. While bitter and hard to distribute, they all carried this intense, savoury flavour, as if a few drops of soy and sesame oil had been mixed into a very dark roast tahini. Of the four unhulled tahini, this was the most intense version. 'Every flavour dialled up … strange to taste something so toasted and it's not crunchy,' wrote one reviewer. There's a lot of joy to be had in that. Oh So Natural Organic Hulled Tahini, 375g, $4.79 ($1.28 per 100g), available from Aldi Score: 6/10 Not all of the tahini had wild, differentiating flavours warranting wine label poetry; some just tasted like tahini. This was one. Reviewers described it as slightly sweet, bitter, wheaty, thick and sticky. 'Feels like a textbook tahini but a little too bitter for how unmemorable this flavour is,' wrote one reviewer, seemingly doing my job for me. Of all the 14 hulled products, it was the highest-scoring organic tahini. I was proud to see my guess 'tastes cheap' turn out to be true. Al Wadi Tahini, 454g, $6.60 ($1.45 per 100g), available from select grocers Score: 7.5/10 If Aldi wanted to create a slightly cheaper version of Al Kanater, this is what I imagine they'd come up with. It's similarly thin but while the taste test winner feels like a velvety, pure sesame experience, this feels as though it has been watered down. Or oiled down? Along with the texture being a little slippery, the aftertaste is buttery (two reviewers said it was peanut butter-y). My guess is the difference in protein and fat. Al Kanater was the highest-protein tahini of the day (the presence of protein likely means more flavour-enhancing amino acids), while Al Wadi had the highest fat content of the day. Buttery, nutty and smooth, I'm thrilled with that. Mezzabibi Tahini, 1kg, $19.60 ($1.96 per 100g), available from select grocers Score: 7/10 One of the surprises of the taste test was finding out there was no relationship between viscosity and clagginess. I assumed the thicker the tahini the more likely it was to turn your mouth into a swamp but here we have a thin, silky tahini that hangs on to the top of your mouth like toffee made in a glue stick. That's no complaint – it's a normal part of the tahini experience. What I care about is the flavour. It's a little more salty and savoury than its competitors but still on the mild end compared with something like Kalaajieh (below). Sign up to Saved for Later Catch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tips after newsletter promotion Carwari Organic Black Tahini Unhulled, 375g, $9.99 ($2.66 per 100g), available from select grocers Score: 6.5/10 I wonder what the reviewers would have written if this was a blindfolded tasting. As the colour is pitch black, like an edible horror film prop, it stands out. Surely that affected our reviews. But while there is a distinct aroma, the flavour isn't markedly different from other unhulled tahinis other than it being a little less intense and maybe a bit peppery and sweet. For those thinking of making experimental hummus, it's as usable as other unhulled tahini – you'll just end up with an office-carpet grey. I will be experimenting at home to see what hulled versions are like. Kalaajieh Tahine Extra, 450g, $6.50 ($1.44 per 100g), available from Coles and select grocers Score: 6/10 Based on a recommendation from a man I met in the aisle of an Afghan grocer in 2018, I've bought this tahini many times but I'd never noticed how much it tastes like olive brine. It's not notes of olive brine, either – it tastes smoky, bitter and fruity, just like an olive. All of the reviewers agreed. One of them, having recently picked, brined and eaten a large amount of olives, said it was unmistakable in smell and taste. Another reviewer wrote: 'Very unexpected, very distinct tahini. Hard to believe it's just sesame seeds!' I like it but, due to the crime of comparison it's no longer what I want in a tahini. Green Hill Tahina, 908g, $13 ($14.3 per 100g), available from Coles and select grocers Score: 6/10 Like fish eyes, ghosting or seeing your celebrity crush dressed as your greatest fear, this is going to be appealing to some, unnerving to others – or, if you're like me, a bit of both. The division in this group was caused by the tahini's acidity. Tahini shouldn't be particularly sour. It was slight and I didn't mind it but others accused it of being metallic, oily and unlike sesame in smell or taste. In a sauce, hummus or anything else with acidity added in, you're not going to notice. Mayver's Hulled Tahini, 385g, $6.50 ($1.69 per 100g), available from major supermarkets Score: 5.5/10 Like Kalaajieh, this has the same bitter olive flavour, but worse; it's as if the fat from the seeds has aged beyond the range of deliciousness. It's also impractically thick and comes with a pool of oil on top – that's fine, many tahinis separate on the shelf, you just need to mix them before you use it, I hear you saying. Sadly, few of us will have the forearm strength or stamina to actually do it. The unhulled version from the same brand was one of the only tahinis to outmatch this product in thickness. It was so thick, I held a bowl of it upside down and it just hung there without dripping. I imagined someone throwing it on to my ceiling: unless I scraped it off, it might live there for ever. Macro Organic Hulled Tahini, 375g, $5 ($1.33 per 100g), available from Woolworths Score: 4/10 In the tahini world, this is pretty much my nemesis. Like many products made with a goal that isn't deliciousness, it's found in the health food aisle despite being no more or less healthy than any other tahini on this list. Before you even eat it, you have to spend a minute working the oil and solids through couples therapy. Even if you have the patience to make it to the end, you still have a paste thick enough to build a sandcastle. For me, it's too bitter to use in hummus (or much else) and too gritty and dry to bake with. What is the point of it other than convincing people tahini should be stocked in the building material section? Gaganis Hulled Tahini, 375g, $7 ($1.87 per 100g), available from Coles Score: 4/10 Many of the reviewer scorecards read the same. The first comment is about the tahini having a slight sweetness. Next is the recognition of the olive taste from previous tahinis. Then there's the aftertaste, which one reviewer describes as 'a very particular mustiness, like old powdered spices that have lost their flavour'. Other comments included 'tastes artificial' and 'like you'd eat in wartime'. Chef's Choice Stone Ground Tahini 5/10 Coles Wellness Road Organic Hulled Tahini 5.5/10 Macro Organic Unhulled Tahini 6.5/10 Mayver's Unhulled Tahini 5/10 Melissa Organic Sesame Tahini 5.5/10 Melissa Sesame Tahini 4.5/10 Spiral Foods Organic Unhulled Tahini 5.5/10
Vogue Arabia
13-06-2025
- Health
- Vogue Arabia
Tahini Is The High Protein Food You Can Eat Every Day—With Almost Everything
When cooking at home, it's easy to get into a rut. Same-old salad. Same-old salmon. Same-old pasta dish. Sometimes, however, all it takes is a new ingredient to change everything. One favorite? Tahini. Not only is it delicious, but it's also high in protein, minerals, healthy fats, and antioxidants. And if that isn't enough to convince you, consider this: Beyoncé apparently uses tahini as an ingredient in one of her go-to salad dressings. What is tahini? Tahini, also known as tahina, is a paste made from hulled, ground sesame seeds. It has a soft, creamy consistency and is made by mixing roasted and ground white sesame seeds with olive oil, avocado oil, or sesame oil. You probably know tahini as one of the main ingredients in hummus, but it's also present in other classic Middle Eastern dishes such as halva with almonds and pistachios and baba ganoush. Many dishes from North Africa and parts of Asia also feature tahini. What does tahini taste like? The flavor of tahini is mildly nutty and just a tiny bit bitter. Its neutrality, richness, and depth of flavor make it suitable for dishes that range from savory to sweet. It has a smooth, creamy texture similar to thin almond butter or peanut butter. One tablespoon of tahini has: Calories: 89 Protein: 3 g Carbohydrates: 3 g Fat: 8 g Fiber: 2 g Copper: 27% of the Daily Value (DV) Selenium: 9% of the DV Phosphorus: 9% of the DV Iron: 7% of the DV Zinc: 6% of the DV Calcium: 5% of the DV What are the health benefits of tahini? Tahini is high in protein, antioxidants, healthy fats, and contains essential minerals such as calcium, selenium, iron, and zinc. Below, a breakdown of some of the benefits of tahini. Tahini is high in antioxidants, especially lignans such as sesamin, which reduce the damage caused by free radicals in our bodies. Tahini possesses anti-inflammatory properties. Tahini may reduce the risk of certain diseases such as type 2 diabetes. Tahini may help lower high blood pressure, bad cholesterol and triglycerides, helping to prevent cardiovascular disease. Has antibacterial properties The antioxidants in tahini could protect brain cells, preventing degenerative diseases such as Alzheimer's. It could protect liver and kidney cells. Contraindications Tahini is safe for most people to consume, but should be avoided by those who are allergic to sesame. As it is rich in omega 6, it is important that it is always balanced by adequate amounts of omega 3, to avoid the onset of inflammation—so be sure to eat it as part of a balanced diet. How to use tahini Tahini is versatile, flavorful, and easy to use. It adds a dose of extra protein, minerals, and flavor to nearly anything and makes a tasty, plant-based substitute for dairy, butter, or cream. As mentioned, Beyoncé uses it in a dressing made with olive oil, lemon juice, grated ginger, chopped parsley, Tabasco, and shoyu or soy sauce. You can use tahini as you would any other nut butter—spread it onto toasted bread, drizzle over avocado toast, spread it onto whole-grain crackers, or use it on a spread in sandwiches. For a quick sweet and savory snack, spread tahini over spelt crackers with a drizzle of honey, sliced banana, and a sprinkle of cinnamon.
Vogue
31-05-2025
- Health
- Vogue
Tahini Is a High Protein Food You Can Eat Every Day—With Almost Everything
When cooking at home, it's easy to get into a rut. Same-old salad. Same-old salmon. Same-old pasta dish. Sometimes, however, all it takes is a new ingredient to change everything. One favorite? Tahini. Not only is it delicious, but it's also high in protein, minerals, healthy fats, and antioxidants. And if that isn't enough to convince you, consider this: Beyoncé apparently uses tahini as an ingredient in one of her go-to salad dressings. What is tahini? Tahini, also known as tahina, is a paste made from hulled, ground sesame seeds. It has a soft, creamy consistency and is made by mixing roasted and ground white sesame seeds with olive oil, avocado oil, or sesame oil. You probably know tahini as one of the main ingredients in hummus, but it's also present in other classic Middle Eastern dishes such as halva with almonds and pistachios and baba ganoush. Many dishes from North Africa and parts of Asia also feature tahini. What does tahini taste like? The flavor of tahini is mildly nutty and just a tiny bit bitter. Its neutrality, richness, and depth of flavor make it suitable for dishes that range from savory to sweet. It has a smooth, creamy texture similar to thin almond butter or peanut butter. One tablespoon of tahini has: Calories: 89 Protein: 3 g Carbohydrates: 3 g Fat: 8 g Fiber: 2 g Copper: 27% of the Daily Value (DV) Selenium: 9% of the DV Phosphorus: 9% of the DV Iron: 7% of the DV Zinc: 6% of the DV Calcium: 5% of the DV What are the health benefits of tahini? Tahini is high in protein, antioxidants, healthy fats, and contains essential minerals such as calcium, selenium, iron, and zinc. Below, a breakdown of some of the benefits of tahini. Contraindications Tahini is safe for most people to consume, but should be avoided by those who are allergic to sesame. As it is rich in omega 6, it is important that it is always balanced by adequate amounts of omega 3, to avoid the onset of inflammation—so be sure to eat it as part of a balanced diet. How to use tahini Tahini is versatile, flavorful, and easy to use. It adds a dose of extra protein, minerals, and flavor to nearly anything and makes a tasty, plant-based substitute for dairy, butter, or cream. As mentioned, Beyoncé uses it in a dressing made with olive oil, lemon juice, grated ginger, chopped parsley, Tabasco, and shoyu or soy sauce. You can use tahini as you would any other nut butter—spread it onto toasted bread, drizzle over avocado toast, spread it onto whole-grain crackers, or use it on a spread in sandwiches. For a quick sweet and savory snack, spread tahini over spelt crackers with a drizzle of honey, sliced banana, and a sprinkle of cinnamon.
The Guardian
21-05-2025
- General
- The Guardian
How to turn the dregs of a tahini jar into a brilliant Japanese condiment - recipe
A jar of goma dare is a new favourite fixture in my fridge door. This Japanese-style condiment, dipping sauce and dressing made from ground sesame seeds is powerful in flavour, sweet, sour and creamy all at the same time, while the addition of grated ginger and/or garlic makes it wonderfully piquant, too. It's also very moreish and hugely versatile, meaning you can serve it with everything from a traditional shabu shabu hot pot to cold noodles, tofu, aubergine and slaw; in fact, it's so tasty I have to stop myself from eating it straight from the jar. My recipe uses the leftover tahini in the bottom of a jar and comes together in the jar itself, so minimising both waste and washing-up. Simply add all the ingredients, scrape down the sides and shake (you can apply a similar method to the ends of a peanut butter jar, too, for a nutty, satay-style twist). This is my take on an old favourite from Koya in Soho, London. I hadn't thought to recreate it at home before, but its simplicity and incredible flavour mean it's easy and satisfying to make from scratch. It's a super-resourceful way to turn a few scraps of tahini into a restaurant-quality condiment. I've listed the basic ingredients and given optional extras such as mayo (to make it extra creamy) and white miso (to add salt and umami complexity). Think of each ingredient as a seasoning, so adjust to taste to add more punch and flavour (garlic and ginger), sweetness (honey, miso), sourness (vinegar) or salt (soy, miso). Makes About 100ml (or enough for 2 generous servings) 1 nearly empty tahini jar, with about 2-3 tbsp remaining2 tbsp soy sauce, or tamari1 tbsp rice vinegar, or other vineger such as cider vinegar2 tsp honey, or sugar Optional extras1 tbsp mayonnaise 1 tsp white miso paste 1 tsp toasted sesame oil 1 tsp freshly grated ginger 1 small garlic clove, peeled and finely grated To serve (all optional)Soba noodles Sauteed aubergine Shredded nori Finely sliced spring onion tops Toasted sesame seeds Add the soy sauce, vinegar, honey and two tablespoons of water to the near-empty tahini jar, then add the optional mayo, white miso paste, toasted sesame oil, ginger and/or garlic. Stir with a small spatula or spoon, scraping the sides and bottom of the jar to loosen and incorporate the tahini, then screw on the lid and shake vigorously until smooth and emulsified, again scraping the sides as necessary. If the sauce seems a bit too thick, add a splash more water to loosen and shake again. Use immediately, or store in the fridge for up to a week. The sauce may thicken up in the fridge and may need a little water and another shake before using.
