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!

A small amount of added water acts like a glue, wetting particles just enough to get them to stick together, but eventually if you add too much water, the mixture turns into an evenly thinned-out liquid.

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.

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

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.

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??)

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

How do you mix tahini? Start by pouring your Tahini in a bowl with just a bit of fresh lemon juice. With a whisk, begin mixing while slowly adding water; keep mixing until you reach your desired texture. Add sea salt to taste once you're done.

Soom Tahini can last for a year after opening. The only thing that will make tahini “turn” is contamination with moisture. That's why we always stress using a clean, dry utensil when scooping that liquid gold from the jar.

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.

How much tahini is too much tahini? ›

Warning: Don't eat too much tahini! A couple of tablespoons a day is all you need. Anything more than that can increase your cholesterol levels. Here are 7 ways tahini – a food you already know and love – can keep you on track to your healthier lifestyle this year.

With just a shake, the nutty condiment is ready to be squeezed onto whatever my heart desires, without so much as a hint of streaky separation. Because tahini is made purely from sesame seeds, which have a high oil content, even the highest quality brands will separate over time.

1 teaspoon daily is a safe dose of tahini. Tahini must be avoided by people with an allergy to sesame seeds. Excess consumption may cause digestive problems and weight gain.

Plus you'll get other great new recipes from us every week! Tahini is so easy to make at home, on your own, with only 2 ingredients. It's better and cheaper than store bought, and this way you aren't left with a huge jar that goes to waster.

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.

So here is my super easy way to stop tahini separating! All you need to to is take it all out of the original jar and put it into a mini food processor. Process it until it is all smooth – make sure to hold on to the processor to keep it steady as there are some big lumps of sesame that it is trying to get through!

Because tahini is made from ground sesame seeds, the sesame oil in it tends to separate. Even when you stir the oil back into the tahini, it might be too thick for your purposes. Fortunately, it's easy to thin the tahini using ingredients you already have on hand.

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.