Everyday Cooking

14 Reasons to Love Tahini

November 12, 2014

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.

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Moro's Warm Squash & Chickpea Salad with Tahini by Genius Recipes


Charred Broccoli and Lentil Salad by EmilyC 


Lemon Tahini Dressing by Gena Hamshaw


Tahini Toast by fiveandspice



Yotam Ottolenghi & Sami Tamimi's Basic Hummus by Genius Recipes


Mushroom-Lentil Tacos with Tahini Yogurt Sauce by Kendra Vaculin


Sesame Tahini Dressing by Gena Hamshaw


Hard Squash Hummus by Modern Farmer


Roasted Broccoli with Cauliflower, Pomegranates & Tahini by Jodi Moreno


Fattet Hummus (Mid-Eastern Savory Chickpea Bread Pudding) by Dania


Baba Ganoush by Jodi Moreno


Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile by Alexandra Stafford


Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce by Gena Hamshaw


Tahini Sumac Slaw by Hilarybee

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Sheela Prakash is a food and wine writer, recipe developer, and the author of Salad Seasons: Vegetable-Forward Dishes All Year and Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.

1 Comment

Abbey November 13, 2014
Tahini+avocado+lemon juice+s&p+red pepper flakes+toast=greatest snack