Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

Why is my tahini sauce not smooth? ›

The key to smooth and runny tahini is to give it time, so keep blending. Transfer to a container and enjoy!

The acid in the lemon juice causes a very runny tahini sauce to thicken up and become stiff and solid. (Any chemists out there who can explain this??)

As the amount of water is increased, more clumps develop, causing the tahini to thicken overall. If you keep adding water, eventually you'll cross over the threshold of thickening it; enough water in the system will cause the tahini to loosen and thin out. This is similar to what happens when chocolate seizes.

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.

If you combine 3 tablespoons of water to a cup of tahini, it will get stiff. The more you add from here, the stiffer it gets. But if you keep adding water after a certain point, they will make it thin and smooth rather than thick and stiff.

Knowing that tahini seizes, and how to fix it, is the key to how to make a great sauce! Fix the seized mixture with the addition of ice cold water. ​You may only need a little water to smooth out the mixture; it's best to start with less water and add more as needed.

What happens after owning tahini for longer than its shelf life? The texture of the tahini and the natural oils might start to harden, so the tahini might get thick and stiff making it more difficult to stir or mix. As long as it hasn't been exposed to moisture or excessive heat, the tahini should still be safe to eat.

Because tahini is made purely from sesame seeds, which have a high oil content, even the highest quality brands will separate over time.

Adding a small amount of water to tahini causes it to thicken into a paste because of carbohydrate binding.

Potential Side Effects of Tahini

However, in excess, it can interfere with normal body metabolism. As a result, it might decrease glucose levels and also blood pressure. Other side effects of overeating tahini are: High fibre content can cause bloating and abdominal pain.

What is a good substitute for tahini in a recipe? ›

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Tahini can be used as a marinade or sauce for grilled meats and vegetables, adding depth of flavor to the dish. Baked goods. Tahini can be used in baked goods like cookies, cakes, and bread, adding a rich and nutty flavor to the recipe. Smoothies and ice cream.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

Tahini that hides in the fridge for too long (or stored in fridges that feel more like freezers) can turn chunky and hard. So hard you'll feel like you need a cement mixer to get things moving again. That's why, if you are storing your tahini in the fridge, make sure the temperature of your fridge is not too cold.

Tahini "seizes up" when a small amount of water-based liquid is added but the emulsion has not yet inverted. It's not really a problem. As more liquid is incorporated, the emulsion will invert and things will become smooth again.

As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don't worry about it! It's totally normal. Keep whisking, and you'll have a smooth, creamy tahini salad dressing in no time.

What happens after owning tahini for longer than its shelf life? The texture of the tahini and the natural oils might start to harden, so the tahini might get thick and stiff making it more difficult to stir or mix. As long as it hasn't been exposed to moisture or excessive heat, the tahini should still be safe to eat.