Tahini
Tahini is a smooth paste made from ground, hulled sesame seeds, foundational to Middle Eastern and Levantine cooking. It's the base of hummus and baba ganoush, drizzled over falafel, and used in sweets like halva. While it's become more available in mainstream US supermarkets, the best quality and value is still usually found at Middle Eastern grocery stores. This guide covers how to pick a good jar and where to buy it near you.
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The most common style — made from sesame seeds with the hull removed, giving a smoother texture and milder, less bitter flavor.
Made from whole sesame seeds including the hull — more nutrient-dense but noticeably more bitter, less common in Western kitchens.
Al Wadi, Soom, Baron's, and Ziyad are widely stocked at Middle Eastern grocers, alongside imported Lebanese and Palestinian brands.
Halva (a sesame-based sweet), tahini sauce for shawarma, and date-tahini spreads are common related products.
A good tahini should be pourable and relatively smooth when stirred — thick, chalky, or separated-looking tahini is often a lower-quality or older jar.
Whisked with lemon juice, garlic, and water for hummus and baba ganoush; drizzled straight over falafel and roasted vegetables; or thinned with maple syrup as a sweet spread.
Tahini naturally separates in the jar — stir vigorously from the bottom before each use, similar to natural peanut butter.
Tahini keeps for months unopened in the pantry; once opened, refrigeration extends freshness, though it will thicken and need more stirring when cold.
Middle Eastern and Mediterranean grocery stores carry a wider selection and often better prices than mainstream supermarkets. See our Middle Eastern Grocery Stores Near Me directory to find one nearby.
Some bitterness is normal, especially in unhulled tahini, but overly bitter or burnt-tasting tahini is often a sign of over-roasted sesame seeds — try a different brand if this happens consistently.
No — tahini is a thick paste made from ground sesame seeds, while sesame oil is a pressed oil. They aren't interchangeable in most recipes.
Blend cooked chickpeas, tahini, lemon juice, garlic, and olive oil until smooth, adjusting water for consistency — tahini is what gives hummus its signature richness.
Tahini has a long shelf life, but the oil can eventually turn rancid — trust your nose, and store opened jars in the refrigerator to extend freshness.