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Dec 26, 2011 04:41 AM

Tips for Working with Tahini

Hi - I love the taste of tahini, but every time I try to use it I end up tossing the idea. The layer of oil on top is so hard to mix in and I find it so hard to work with. Does anyone have any tips for me? Thanks in advance!!

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  1. I use the dough hook from my stand mixer to stir tahini (by hand, obviously, not with the mixer running). It's not a perfect method, but it's the best one I've come up with so far.

    1. Try using a table knife instead of a spoon or fork to mix in the oil--the knife literally cuts through much easier. Or, I've also scooped out a chunk of the soilids + some oil and zapped in the microwave just to soften enough to mix thoroughly. Don't give up, the stuff is wonderful.

      1. I store mine at room temperature and just mix with a spoon or fork. It mixes just fine.

        2 Replies
        1. re: luckyfatima

          I always store mine at room temp also. Even so, some times there is a very thick hard layer at the bottom that is difficult to break up and blend. I've been known to store it upside down in the cabinet.

          1. re: scubadoo97

            it's like natural peanut butter and stores well upside-down.

        2. I've kept some tahini in the fridge for several years. I took it out of the fridge well in advance to reach room temperature each time I used some of it. I stirred it with a stainless steel lab spatula that has a wooden handle like some knives do before using it. It takes a little effort but is not impossible. Recently made roasted red bell pepper hummus with the remainder of the hummus in its original container and no one got sick.