Latest news with #tahini
Vogue
3 days ago
- Health
- Vogue
Tahini Is a High Protein Food You Can Eat Every Day—With Almost Everything
When cooking at home, it's easy to get into a rut. Same-old salad. Same-old salmon. Same-old pasta dish. Sometimes, however, all it takes is a new ingredient to change everything. One favorite? Tahini. Not only is it delicious, but it's also high in protein, minerals, healthy fats, and antioxidants. And if that isn't enough to convince you, consider this: Beyoncé apparently uses tahini as an ingredient in one of her go-to salad dressings. What is tahini? Tahini, also known as tahina, is a paste made from hulled, ground sesame seeds. It has a soft, creamy consistency and is made by mixing roasted and ground white sesame seeds with olive oil, avocado oil, or sesame oil. You probably know tahini as one of the main ingredients in hummus, but it's also present in other classic Middle Eastern dishes such as halva with almonds and pistachios and baba ganoush. Many dishes from North Africa and parts of Asia also feature tahini. What does tahini taste like? The flavor of tahini is mildly nutty and just a tiny bit bitter. Its neutrality, richness, and depth of flavor make it suitable for dishes that range from savory to sweet. It has a smooth, creamy texture similar to thin almond butter or peanut butter. One tablespoon of tahini has: Calories: 89 Protein: 3 g Carbohydrates: 3 g Fat: 8 g Fiber: 2 g Copper: 27% of the Daily Value (DV) Selenium: 9% of the DV Phosphorus: 9% of the DV Iron: 7% of the DV Zinc: 6% of the DV Calcium: 5% of the DV What are the health benefits of tahini? Tahini is high in protein, antioxidants, healthy fats, and contains essential minerals such as calcium, selenium, iron, and zinc. Below, a breakdown of some of the benefits of tahini. Contraindications Tahini is safe for most people to consume, but should be avoided by those who are allergic to sesame. As it is rich in omega 6, it is important that it is always balanced by adequate amounts of omega 3, to avoid the onset of inflammation—so be sure to eat it as part of a balanced diet. How to use tahini Tahini is versatile, flavorful, and easy to use. It adds a dose of extra protein, minerals, and flavor to nearly anything and makes a tasty, plant-based substitute for dairy, butter, or cream. As mentioned, Beyoncé uses it in a dressing made with olive oil, lemon juice, grated ginger, chopped parsley, Tabasco, and shoyu or soy sauce. You can use tahini as you would any other nut butter—spread it onto toasted bread, drizzle over avocado toast, spread it onto whole-grain crackers, or use it on a spread in sandwiches. For a quick sweet and savory snack, spread tahini over spelt crackers with a drizzle of honey, sliced banana, and a sprinkle of cinnamon.
The Guardian
21-05-2025
- General
- The Guardian
How to turn the dregs of a tahini jar into a brilliant Japanese condiment - recipe
A jar of goma dare is a new favourite fixture in my fridge door. This Japanese-style condiment, dipping sauce and dressing made from ground sesame seeds is powerful in flavour, sweet, sour and creamy all at the same time, while the addition of grated ginger and/or garlic makes it wonderfully piquant, too. It's also very moreish and hugely versatile, meaning you can serve it with everything from a traditional shabu shabu hot pot to cold noodles, tofu, aubergine and slaw; in fact, it's so tasty I have to stop myself from eating it straight from the jar. My recipe uses the leftover tahini in the bottom of a jar and comes together in the jar itself, so minimising both waste and washing-up. Simply add all the ingredients, scrape down the sides and shake (you can apply a similar method to the ends of a peanut butter jar, too, for a nutty, satay-style twist). This is my take on an old favourite from Koya in Soho, London. I hadn't thought to recreate it at home before, but its simplicity and incredible flavour mean it's easy and satisfying to make from scratch. It's a super-resourceful way to turn a few scraps of tahini into a restaurant-quality condiment. I've listed the basic ingredients and given optional extras such as mayo (to make it extra creamy) and white miso (to add salt and umami complexity). Think of each ingredient as a seasoning, so adjust to taste to add more punch and flavour (garlic and ginger), sweetness (honey, miso), sourness (vinegar) or salt (soy, miso). Makes About 100ml (or enough for 2 generous servings) 1 nearly empty tahini jar, with about 2-3 tbsp remaining2 tbsp soy sauce, or tamari1 tbsp rice vinegar, or other vineger such as cider vinegar2 tsp honey, or sugar Optional extras1 tbsp mayonnaise 1 tsp white miso paste 1 tsp toasted sesame oil 1 tsp freshly grated ginger 1 small garlic clove, peeled and finely grated To serve (all optional)Soba noodles Sauteed aubergine Shredded nori Finely sliced spring onion tops Toasted sesame seeds Add the soy sauce, vinegar, honey and two tablespoons of water to the near-empty tahini jar, then add the optional mayo, white miso paste, toasted sesame oil, ginger and/or garlic. Stir with a small spatula or spoon, scraping the sides and bottom of the jar to loosen and incorporate the tahini, then screw on the lid and shake vigorously until smooth and emulsified, again scraping the sides as necessary. If the sauce seems a bit too thick, add a splash more water to loosen and shake again. Use immediately, or store in the fridge for up to a week. The sauce may thicken up in the fridge and may need a little water and another shake before using.
