There was a time in my life when I didn't understand tahini. I'd buy a jar to make hummus, and then it would sit, sad in my fridge, until it went rancid and I'd shamefully toss it in the trash.
I felt like the sesame seed paste and I would never figure each other out. But that was before I moved to Italy, where I lamented the loss of precious peanut butter and refused to give in to tooth-achingly sweet Nutella. Whether it was my vulnerability or the many dinner parties thrown by my Israeli classmate, I suddenly saw the light I'd been too blinded by nut butters to see. Soon I was pouring tahini over roasted vegetables and spreading it on toast.
This is my love letter to my new favorite condiment. Tahini, I am sorry it took me so long to let you in, but I'm sure glad I finally did.