Tahini

It’s EVERYWHERE these days. Pinterest, Instagram, Blogs. Maybe even TV commercials, who knows. 

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What it is: sesame seed paste. Think peanut butter of sesame seeds. And you know how I feel about peanut butter...

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What I love the most about it is the versatility. It’s a bit creamier than peanut butter and thicker than oil so it’s great in most recipes. It also has this great nutty flavor that’s not too overpowering. I started off with the obvious...dun dun dun...HUMMUS! I puréed some cooked beets, tahini, spices and chickpeas and BAM there you have it. It wasn’t exactly the prettiest picture but you can imagine it.

 

My next adventure was tahini banana bread. I used my all-time favorite seeded banana bread recipe from Healthyish as a base. For the seeds I used ¼ cup chia and ¼ cup sunflower since that’s all I had on hand. I then subbed the tahini for the oil in the recipe. It’s not to say one is better than the other but I wanted that nutty flavor! I also cut the sugar in half and used brown instead of granulated. Little changes go a long way! I had 1 ½ slices with my salad last night! The salad also had makeshift tahini dressing which was the motivation behind my next adventure.

 

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I had Buddha bowls on the mind for dinner this week and knew I wanted to include tahini. Basically a Buddha bowl is a conglomeration of a whole grain + protein + vegetables + healthy fat. My healthy fat just had to be a tahini dressing. I found a recipe on Pinterest to go off of and just started mixing things together. Again, the best thing about tahini is the texture but also the nutty flavor and so I didn’t have to add a lot spices! I mixed ½ an avocado, a heavy pour of tahini, and a few splashes of water. I flavored with some Oregano, pepper and basil. It was divine. 

 

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I’m eating a few squares of chocolate while I write this post but don’t worry it’s not dipped in tahini! Although I wouldn’t put it past me...