The BEST Tahini Sauce Recipe | Downshiftology (2024)

FAQs

How do you make tahini sauce not bitter? ›

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

Knowing that tahini seizes, and how to fix it, is the key to how to make a great sauce with the desired consistency: smooth! 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.

Adding a few tablespoons of mild-tasting oil is helpful.

This helps the tahini become more smooth, creamy, and drippy. You can use less oil, but the tahini won't be as easy to pour. I find 3 to 4 tablespoons perfect for a texture like store-bought tahini.

Tahini paste is just ground sesame seeds. Period. In comparison, tahini sauce is made by thinning the paste to a consistency similar to a thick cream, typically by adding other ingredients. My family's recipe adds lemon juice, garlic, and olive oil to our tahini sauce.

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.

Another pro-tip: Add ice cold water while you blend up the sauce. Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

Because tahini contains no extra ingredients or emulsifiers, it can—and usually will—separate into oil (on the top) and solids (at the bottom), just like an all-natural peanut butter. A quick stir or shake should be enough to return it to a cohesive pourable or spoonable state.

Once you get your jar of tahini home, you want to open it up and give it a stir to make sure it's incorporated. (If the oil has fully separated, such as in the photo above, Food editor Joe Yonan uses an immersion blender to reincorporate it, after which he says it stays emulsified.)

#1: Baron's Organic Tahini

Naturally mild sweetness and not too bitter.

We always use a food processor to make tahini. We've found that it's much easier to control and we're better able to scrape down the sides for even blending. If you choose to use a blender, be sure it is a high power blender (like a Vitamix), preferably with a tamper so you can keep the mixture moving.

What kind of blender is best for tahini? ›

Use a high-powered blender.

I love my Vitamix blender and it works great. Just remember to use the tamper to help push the seeds down into the blades. For a Ninja blender, readers have said this blender works just fine, but you might need a bit more oil as you're blending.

If you purchased tahini that seems dry and crumbly, you may want to thin it with oil so it develops a creamier texture. Whisk or stir in 1 tablespoon (15 ml) at a time of your favorite oil. Keep adding any of these oils until the tahini is smooth and thin: Sesame oil, which gives a nutty flavor.

They're both healthy, dietitians say. Tahini is lower in carbohydrates and sugars than peanut butter is making it a better choice for people who follow low-carb diets, Politi notes. Both foods are predominantly fat, though peanut butter has a little more protein, Young adds.

Though its name sounds similar to the Middle Eastern condiment tahini, Tajín has little in common with the sesame paste, and in fact was named after an archeological site where its founder learned the Nahuatl word for chile, Aji.

At the heart of every tahini jar lies the sesame seed. The quality of these seeds significantly influences the price. High-quality, ethically sourced sesame seeds can be pricier, contributing to the overall cost of the final product.

According to the method of the present invention, the bitterness can be substantially removed from the refined sesame oil by reducing the content of sesaminol that has been formed from sesamolin that is relatively rich in the seeds having a high lignan content via transfer reaction in one of the following bleaching ...

Tahini is a paste made from ground sesame seeds. It's a staple in Middle Eastern and Mediterranean cuisines, often used as a key ingredient in dishes like hummus, baba ganoush, and halva.

#1: Baron's Organic Tahini

Naturally mild sweetness and not too bitter. Texture: 5 – About as creamy and smooth as it gets. Overall thoughts: 4.25 – We love how easy it is to stir and how creamy it is, and the flavor was pretty delicious.

Mix in a little bit of sugar to hide the bitterness. Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar.