Our Tahini is slow-roasted and double-ground to give it an extra silky smooth texture, glossy shine and nutty flavour. With its sesame flavour Tahini is an incredibly versatile ingredient that can be used for a range of savoury or sweet recipes.
We have listed 15 of our favourite ways to use it below, including two from our chef friend Eyal Jagermann, you can see him make his three Middle Easter dishes on our Tahini Takeover video below.
Eyal’s love and passion for Middle Eastern and Israeli food and heritage have led him to found ANAN, a new restaurant concept that celebrates the wonderful culture and heritage of hummus eating in the Middle East.
ANAN launched earlier this year in a very successful residency at Allpress Dalston Lane, and have plans to open in a permanent site as soon as circumstances allow.
Ingredients: 4 tbsp cooked Dried Umbrian Chickpeas, 2 tbsp Tahini, juice of 1/2 lemon, pinch of salt, 1/2 clove of garlic, 1 tbsp chickpea cooking liquid, chopped parsley to garnish, 1 tbsp Early Harvest Olive Oil.
Cook the chickpeas according to steps 1-4 of this recipe. Once cooled, add the chickpeas, tahini, lemon juice and salt to a bowl. Grate in the garlic and add the chickpea cooking liquid. Stir together until combined, place in a serving dish and finish with the parsley and Olive Oil.
Heat oven to 180C. Mix the Tahini, Lemon juice and salt together in a bowl, then mix in 3-4 tbsp of cold water so that you have a loose Tahini sauce, set aside. Chop the broccoli and cauliflower into small florets and char in a frying pan with no oil, this should take 10 minutes.
Transfer the vegetables to an oven proof dish, thinly slice the Preserved Lemon and scatter over the vegetables. Pour the Tahini sauce over the broccoli and cauliflower, followed by the Olive Oil. Then place in the oven for 10-15 minutes until the vegetables are cooked through and the sauce is custard like. Remove from the oven and top with the pomegranate seeds and crushed almonds, serve warm with siyez.
Ingredients: 1tbsp Early Harvest Olive Oil, 1 large diced red onion, 1 diced red bell pepper, 1 diced courgette, 200g diced mushrooms, 240g packed or fresh noodles, 2tbsp soy sauce, 3tbsp Tahini, 1tbsp Apricot Harissa, 2tbsp rice wine
If the noodles are packed, prepare them according to the instructions.
Heat the Olive Oil in a large pan on a medium heat.
Add the onion and cook for 2 minutes, then add the pepper, courgette, and mushrooms and stir continuously until lightly browned. Add the noodles and stir to combine.
In a separate bowl, add the soy sauce, Tahini, Apricot Harissa, and rice wine, and stir until thoroughly mixed.
Take the pan off the heat. Have 2 plates ready, then drizzle the Tahini mixture over the noodles, and stir so that everything is coated and divide between plates.
Ingredients: 50g porridge oats, 75ml milk of your choice (we recommend oat milk for this), 2 small bananas, 1tsp cinnamon, 1/2tsp nutmeg, 2tbsp Tahini, 30g fresh raspberries, 1tbsp Black Tahini, 1tbsp Date Molasses
In a medium-sized saucepan, bring the oats, milk, and 1 banana to the boil and then set to simmer and add the spices and Tahini. Add a little water if needed, and cook until the porridge thickens, for around 7 minutes, then remove from the heat.
Place in a bowl, and slice the other banana onto the top along with the raspberries, and drizzle with the Black Tahini and Date Molasses.
Lay the aubergines on a baking tray, cut a slit down the middle, brush the inside with Olive Oil, and roast for around 30-40 minutes. Once cooled for a minute or so, scoop out the flesh and put through a strainer into a mixing bowl to remove as much moisture as possible. Let the aubergine mixture rest for a few minutes then strain again to remove moisture again. Discard the skin and liquid.
Add the Tahini, garlic, lemon juice, cumin, salt and pepper, and 1.5 tbsp Olive Oil to the bowl of aubergine. Mash together using a fork and apply pressure to break up any tougher parts. Add extra Tahini, lemon juice, or seasoning if desired.
Drizzle with Olive Oil, garnish with the parsley and Paprika, then serve with your choice of side such as pitta bread, or tortilla chips.
Ingredients: 2 sliced and frozen ripe bananas, 2tbsp Tahini and extra to serve, 25g cocoa powder, 2tbsp golden syrup
Blend the bananas in a food processor or blender for 3-5 minutes, until smooth and creamy.
Add the Tahini, cocoa powder, and syrup and continue to blend until thoroughly mixed. Add more Tahini is as necessary.
Serve straight away, or transfer into a bowl and freeze until desired within a week.
Drizzle with extra Tahini and try with nuts of your choice, syrup, berries.
Ingredients: storebought or homemade waffle mixture, 6tbsp Tahini, 55g unsalted butter (add an extra 15g if you would prefer pancakes), 480ml milk, 2 eggs
Whisk the dry ingredients together, and mix the butter, Tahini, milk, and eggs in a separate bowl. Mix the wet and dry ingredients together, then portion into your waffle iron, or pan for pancakes.
When serving add extra drizzles of Tahini. Serving suggestions:
Whipped cream, chocolate sauce, maple syrup, bananas, berries, nuts.
Preheat the oven to 200C, and place a wire rack in a baking tray.
Lightly remove moisture from the chicken then place them in a bowl with the Olive Oil, salt and pepper, then bake for 45 minutes.
At the 40 minute mark, whisk together the Tahini, honey, Paprika, and ginger in a small saucepan on a medium heat for 2 minutes or untilt hick and glossy.
Take the wings out and drizzle the glaze on each wing before putting them back on their wire rack and baking for 10 minutes until browning.
Sprinkle with sesame seeds and Zahter and serve.
Ingredients: 250ml oat milk, 1tbsp Tahini and extra for topping, 1/2tbsp golden syrup, 3tsp cocoa/hot chocolate powder, handful of marshmallows (optional)
Add all the ingredients except for the marshmallows to a small saucepan and place on a medium heat.
While constantly whisking, heat the pan until it is almost boiling, until it is smooth.
Pour the mixture into a mug, top with marshmallows (or the topping of your choice), and drizzle a little extra Tahini on top.
Line a baking tray with parchment paper.
Place a medium saucepan over a medium heat, add the sugar, vanilla extract, lemon zest and 120ml water, and stir until the sugar is dissolved. Simmer the mixture until it is syrup-like, without stirring.
Meanwhile, place both the Tahini in a bowl with the salt. Slowly incorporate the syrup into the mixture while beating it for about 30 seconds, or until the mixture begins to pull away from the sides, ensuring it is not overmixed.
Transfer the mixture to the baking tray, drizzle the Black Tahini over, and and create a swirl pattern using a fork or skewer. Leave until it has cooled to room temperature, then cut into squares and serve.
Place everything except for the Olive Oil in a food processor and blend until it is almost smooth.
Add 100ml cold water and continue to blend until smooth, scraping down the sides.
Add the Olive Oil and blend again.
Store in your fridge, covered, and use within three days of making it.
Take the seeds out of the dates.
Place everything in a food processor and blend until reasonably fine.
Make into balls, and cover with coconut flakes if desired.
Boil the potatoes in water until soft, then drain them and add them, along with the rest of the ingredients, to a mixing bowl and use a masher to mash.
When serving, lightly drizzle with extra Tahini.
Ingredients: 150g digestive biscuits, 75g butter (and extra for greasing), 900g cream cheese, 200g caster sugar, 3tbsp Tahini (and extra for topping), 200ml double cream, 3tbsp plain flour, 3 eggs, 1tbsp vanilla extract
Preheat the oven to 180C, line a 23cm cake tine and grease with butter.
Crush the biscuits in a plastic bag until crumbs, melt the butter in a pan, add the crumbs and combine, then flatten into the base of the cake tin and bake for 10 minutes. Remove and leave to cool. Reduce the oven to 160C.
In a mixing bowl, beat the cream cheese, sugar and Tahini, then add the double cream and flour and mix again. Gradually beat in the eggs and vanilla extract.
Pour the mixture onto the base and bake for 45 minutes, or until just set. Turn the oven off and open the oven door ajar for the cheesecake to cool in the oven.
When cool, remove the cheesecake and drizzle the remaining Tahini over the top in a circular swirl pattern.
Ingredients: 200g granulated sugar, 250ml double cream, 1tbsp butter, 3tbsp Tahini, salt to taste
Add the sugar to a medium sauce pan on a low heat and let it melt (refrain from stirring too often).
When the sugar is bubbling, pour in the heavy cream and stir until thoroughly mixed before adding the sugar.
Add the Tahini and salt. Allow to cool then use it within one week of making it.