ingredient
A Taste of Tahini
Find the versatile ingredient in everything from salads to desserts BY LIANNA MATT MCLERNON
TAHINI CHANDLERVID85 - ADOBE STOCK MOUSSE ©MIZINA - ADOBE STOCK
A
common way to explain tahini is that it is like the peanut butter of sesame seeds, and cooks and bakers are clearly taking that to heart. Now instead of only finding the sesame seed paste in Middle Eastern and Mediterranean cooking—it’s a mainstay in hummus—it can be added to salad dressing, smoothies, and swirled in desserts like brownies and more. Tahini can be made with just sesame seeds, but oftentimes some oil is added for a desirable consistency. The simplest tahinis are not as sweet as other nut butters, and while all are creamy, the taste varies a bit depending on how it is made. Un-hulled, whole sesame seeds have more nutritional impact than hulled sesame seeds, and they give off a nuttier flavor. Tahini made from black sesame seeds has more of a roasted flavor, whereas tahini made from white, hulled sesame seeds has a milder taste. The sesame seeds technically don’t have to be toasted to make tahini, but while raw seeds are more nutritious, they can taste bitter. Some tahini recipes spice up the flavor with seasonings like lemon juice or garlic, and some options go the sweet route with the addition of chocolate. Tahini is popular in vegetarian and vegan dishes because it has 5 grams of protein, 3 grams of fiber and 16 grams of healthy fat per 2 tablespoons, making for a very filling component to any dish. In that same serving, you’ll get 12 percent of your recommended daily value of calcium, 14 percent of your iron and 6 percent of your magnesium, which helps bone and muscle health, oxygen transportation, and heart health and blood pressure, among other things. These and other nutrients in tahini also contribute to anti-inflammation and antioxidation to help your overall health. With how versatile it is, you can find all sorts of places to slip a little tahini—and therefore a little extra nutrition—into your diet. Just remember to stir and then refrigerate it to store once you’ve opened a container; otherwise, it will go bad more quickly. You can find tahini in a few places, depending on where you get it, such as in the peanut butter aisle, near other nut or seed butters, or an ethnic food aisle. For a quick and easy way to start loving tahini (especially if you’re vegan), try slipping it into this chocolate mousse or flip to page 6 to find it in a creamy salad dressing.
Chocolate Mousse MAKES 3 CUPS, RECIPE BY PETA
2 (12.3-ounce) boxes extra-firm silken tofu ½ cup unsweetened soy milk ½ cup plus 1 tablespoon cocoa powder ½ cup maple syrup 2 teaspoons vanilla essence 2 tablespoons cashew butter 1 tablespoon tahini pinch of sea salt 1. Blend all of the ingredients in a food processor until smooth and creamy. It can be stored in the refrigerator for up to 1 week.
summer 2019 real food 17
