On the nutritional side, like other nuts and seeds it is relatively high in fats but most are mono and polyunsaturated fats that most experts consider healthier. Use it in moderation and you should have a new, exciting flavor to experiment with.
A tip when you buy tahini ready-made is to remember to purchase the 'hulled' variety. The flavor is milder and most people will prefer it to start with. Most supermarkets carry tahini in the ethnic aisle so you don't need to look in the more expensive specialty stores. After you get a taste for it, you may want to go online and find a recipe to make your own. It is simple to make and fresher tasting than the store bought varieties. Be sure that you refrigerate it after opening the container. The oil will separate naturally so you may need to stir it before adding it to your recipes. This ingredient will easily become a staple in your pantry!
Recipes:
One of my favorite ways to use tahini is to blanch vegetables such as asparagus, green beans, yellow squash, zucchini or anything that just comes to mind and combine them together in a saute pan sprayed with olive oil. Toss them as they cook for a minute or so and they will release any water that is left in them while they warm back up. Just before removing from the pan, add a tablespoon of tahini per cup of vegetables. Thin it with a bit of water so that it will form a 'dressing' for the veggies. This is a wonderful side dish.
The following recipe is from Whole Foods Market and is a good one!
Tofu Tahini Onion Dip with Chives
Enjoy this mellow non-dairy dip with whole grain pita bread. The chives give it just a bit of a kick.
Make 8 1/4-cup servings
- 14 ounces soft tofu
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped sweet onion, such as Vidalia
- 1 clove garlic, peeled and minced
- 1 to 3 tablespoons mellow white miso, or to taste
- 2 tablespoons sesame tahini, preferably toasted
- freshly squeezed lemon juice, optional
- 2 tablespoons fresh minced chives or garlic chives
Heat oil over medium heat in a skillet. Add onion and garlic. Sauté 3 to 4 minutes, stirring often, until onion is translucent. Remove from heat.
Gently press tofu with paper towels to remove as much remaining water as possible. Break tofu up and place it, along with sautéed onions and garlic in the bowl of a food processor and process until almost smooth. Add miso and tahini and continue to process until smooth. If desired, add a little lemon juice to taste. Stir in chives.
Nutrition Info
Per Serving (70g-wt.): 100 calories (60 from fat), 7g total fat, 1g saturated fat, 7g protein, 4g total carbohydrate (less than 1g dietary fiber, 1g sugar), 0mg cholesterol, 125mg sodium
Weight Watchers Deviled Eggs with Tahini recipe
Makes 6 eggs
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons tahini
1 tablespoon fresh cilantro, minced
cracked black pepper
salt, to taste
Garnish
thinly sliced lemon
fresh parsley leaves
Preparation
1. Peel the eggs, cut in half and scoop out the yolks.
2. In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
3. Divide and spoon the mixture into the egg halves.
4. Garnish with sumac and parsley leaves.
5. Cover well and refrigerate until ready to serve.
Nutritional information for one whole egg: 125 calories, 9.3g fat, 0.5 g fiber, 9g protein
This recipe comes from the CD Kitchen online. I have made it and it is very good. I added another clove of garlic and about 1/2 teaspoon cayenne pepper.
Roast Chicken With Asparagus And Tahini Sauce
Makes: 4
Ingredients:
2 pounds asparagus -- cut into 2-inch pieces
3 tablespoons olive oil, divided
1 1/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 skinless boneless chicken breast halves
1/3 cup well-stirred tahini (middle eastern sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 clove garlic -- minced
Directions:Put oven racks in middle and lower thirds of oven and preheat oven to 450 degrees.
Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.
Homemade Tahini
Makes 4 servings:
3/4 pound sesame seeds
2 teaspoons peanut oil
3 tablespoons peanut oil
a pinch of salt, optional
Place seeds on baking sheet and toast in 350 deg. oven for 20 mintues or until lightly roasted. Process in medium-sized food processor for 3 minutes. Add 2 teaspoons peanut oil and process on high for 30 seconds. Add 3 tablespoons peanut oil and process until very smooth, about 2 minutes. Add the optional salt, if desired.