HOME > Chowhound > Home Cooking >

Discussion

Tehina--Other uses besides making Hummus?

Just wondering if there are any interesting dishes or sauces to make this tehina. Thank you.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I use it in Go ma-ae dressing and Asian salad dressings like ginger sesame dressing etc. You can use a little in anything you might normally use sesame oil to fortify the sesame flavor.

    1. Not a dish, exactly, but Tahina cookies, rolled in sesame seeds, baked.

      Very delicate (and addictive.)

      1 Reply
      1. The most basic tahini sauce is tahini, lemon, and water. Great served over stuff. I also had a thicker version of that recently with grilled shishito peppers and sesame seeds on top - it was delicious (and unexpected).

        5 Replies
        1. re: will47

          " Great served over stuff".

          Couldn't have said it better.
          Tahini sauce is an amazingly versatile (and easy to make) sauce.
          Pretty much anything that can fit in a folded piece of pita or Greek bread will benefit.

          Even the inferior (IMO) non-roasted tahini makes a good sauce.

          1. re: DiveFan

            It's the new mayo on all the food trucks in Boston. Great on any sandwich and no refrigeration issues. They may doctor it up but I can't tell.

          2. re: will47

            I'll add a pinch of cumin and some salt to mine, sometimes parsley as well, but otherwise this is probably the most versatile sauce out there. Great on vegetables, salad, roasted fish or even just bread. It's also the basis for lots of dips made with ingredients other than chickpeas (i.e. roasted eggplants, beets, squash, etc.) or a main ingredient in dressing and salads (think devilled eggs).

            Although others have pointed out that it might not be wholly traditional, I think tahini blends well enough to make sauces for Chinese dishes like bang bang chicken or dan dan noodles. I've also been planning on making a tahini swirl ice cream when it's a little hotter.

            1. re: will47

              tahini, lemon, tamari, and water as needed. I'll never forget the first time I tasted this, Chapel Hill NC, 1983.

              1. re: Betty

                That sounds good enough to taste right now.

            2. as will47 said, it makes a great sauce for drizzling, dipping or coating fish, chicken or roasted vegetables. try adding different seasonings or spices that complement whatever you're making. really tasty options include chopped capers, toasted cumin, smoked paprika, minced fresh parsley...some Lebanese versions include pine nuts or walnuts.

              i also second the suggestion for tahini/sesame cookies. makes great muffins too.

              use it in a dressing for fattoush or a falafel salad.

              blend it into a carrot-based dip with Moroccan spices.

              make Melissa Clark's Carrot & Tahini soup: http://www.nytimes.com/2010/04/07/din...

              sesame noodles.

              instead of peanut butter, spread tahini on bread/toast and drizzle with a bit of maple syrup or honey.

              and don't forget about baba ghannouj!

              8 Replies
              1. re: goodhealthgourmet

                Just keep in mind that if you're trying to make Chinese style sesame noodles, it's worth seeking out Chinese sesame paste, which is different from either roasted or raw tahini. IMHO, tahini is too sour, and doesn't have the right taste or texture.

                1. re: goodhealthgourmet

                  I'd appreciate a little more description of the flavor differences.
                  I've not found Middle Eastern style tahini paste to be sour, just nutty and oily in a good way.
                  TIA!

                  1. re: DiveFan

                    Sorry, I meant "too sour" (and wrong taste / texture) for Chinese sesame noodles, not in general.

                    1. re: DiveFan

                      The Chinese Sesame paste is roasted quite a bit darker and has a deeper more nutty flavor.
                      I too have never found Middle Eastern Tahini to be sour, bitter yes' but not sour.

                      1. re: chefj

                        Are you using tahina from the Middle East? The two that are readily available to me are Al Wadi (Lebanon) and Al Arz (Nazareth, Israeli). Al Arz is sublime; you can eat it right out of the jar. Roland rebrands it and sells it under their name (same jar, different label); they also sell an organic version which I haven't tried. Al Wadi is more robust and yes, a bit bitter, but it holds up very well in hummus b'tahina (it doesn't hold a candle to Al Arz but it's better than many other brands available here, including the Israeli brands found in Kosher groceries). Truly mass-produced brands like Joyva are, I think, swill. Search out quality product if you want the best end result.

                        Chinese sesame paste is a whole different animal. :)

                        1. re: MacGuffin

                          The question was what is the flavor difference between Chinese and Middle Eastern sesame paste.

                          1. re: chefj

                            Yes, but you answered the question. I was commenting on your response.

                    2. re: goodhealthgourmet

                      and you turned me on to it on roasted cauliflower, ghg.

                    3. I use it to make baba ghanoush, which is delicious. Roasted eggplant, garlic, lemon juice, tahini, olive oil. Basically like hummus but with roasted eggplant instead of chickpeas.