How to store / What to do with the rest of the tahini??
- natasha Nov 14, 2005 10:59 PM
Help! I bought a 15oz can of tahini to make hummus. It was the only size that I could find. Hummus turned out great, thanks to the posts on this board. Now I don't know what to do with the rest of the tahini. What is the proper way to store it? In the refrigerator? Any other recipe ideas for tahini?
It should last close to forever in the fridge.
Babaganouj/eggplant caviar -
Roast several eggplants at a high temp until they char/implode. Scrape insides into a food processor with garlic, lemon, olive oil, tahini.
Godess salad dressing (like Annie's)-
Tahini, olive oil, lemon juice, cider vinegar, soy sauce, maybe some garlic. Store in a jar in the fridge.
re: Niki Rothman
Actually it is shelf-stable according to (I think) Fine Cooking. I remember reading the sidebar because we've had a container in the fridge for an eon and I always wondered why.
Yes, it is still in the fridge (grrr) and no, I don't know of other uses. But (or sorry) it will last forever. I'm thinking of accidents -- the thing hasn't been touched in two years.
Think of it (storage-wise) just like peanut butter - stick it on a shelf at room temperature.
Other uses - here's a "multipurpose tahini sauce":
1/4 cup TAHINI (or peanut butter, smooth or crunchy)
splash of SOY SAUCE (to taste, so experiment)
GARLIC (paste, minced, or powder if you must)
GINGER (I love Indian ginger paste for this; powdered isd disappointing)
SUGAR (dep. on how sweet you like it, or how much it takes to balance the amount of soy - diet coffee-sweetener also works)
WATER (just a bit to get the consistency the way you want it)
and if you want it hot, SRIRACHA CHILI SAUCE (a little goes a long way)
The proportions, you will have to play with (and they vary somewhat with the application):
Sauce for noodles (hot or cold) or drained ramen (let's just forget about that diet, shall we?)
Dipping sauce for dim-sum dumplings, egg rolls or satay.
Sorry if the recipe is vague ... it's the way I cook (and it works).
a tahini sauce goes really well with lamb or chicken. just take about a cup of tahini and mix with the juice of one lemon and stir the bejeebees out of it. it'll get tough and you'll think you've ruined it, but keep stirring. it'll give in. when it's smooth again, add some olive oil, salt nad pepper, and if you have around, good thick (strained yogurt). i like to cayenne and coriander for extra flavor.
tahini is also good in cookie recipes. i've substitued it for peanut butter in a few cookie recipes, just barely increased the sugar and had really good results.
I find that tahini will go moldy if kept in the refrigerator. I pack the remains in small containers (or just spoon small amounts into baggies) and freeze them. They defrost in no time, and work fine in any recipe.
A health food café I worked at made a Nutella-like spread with tahini, soaked and puréed dates, and cocoa powder. I don't remember the proportions, but it was pretty freestyle - and YUM.
One of my favorite dressings/dips:
Equal parts tahini and yogurt. Lot's of lemon, lot's of garlic, salt to taste. (If you need to thin it out, adjust with water)
I enjoy this on any kind of greens with some smoked turkey, nuts and a handful of craisins. Then after
I eat the salad I started eating the dressing on pitas or bread or just fingerfuls if nothing is available.