Creamy, slightly bitter, with a toasted nutty taste: tahini is a sesame paste that is essential to the cuisines of the Middle East and the eastern Mediterranean. It gives hummus its smoothness and many sauces their mellow flavour.
In this article, find out what tahini is, its main varieties, how it is used in cooking, how to make a tahini sauce and a few practical tips.
On this page: What is tahini? · Varieties · Uses in cooking · Tahini sauce · Tips · 3-question quiz
What is tahini?
Tahini, or tahina, is a paste made by finely grinding sesame seeds, usually hulled and lightly toasted. Its name comes from Arabic and refers to grinding. In principle nothing else is added: the oil naturally present in the seeds is enough to make a pourable paste.
The main varieties
| Variety | Look and taste | Uses |
|---|---|---|
| Light tahini (hulled sesame) | Pale beige, mild and creamy | Hummus, sauces, baba ganoush |
| Whole tahini (unhulled sesame) | Darker, more bitter and rustic | Bold sauces, baking |
| Black sesame tahini | Almost black, more intense | Desserts, sauces with a strong contrast |
Tahini in cooking
- Hummus: a purée of chickpeas, tahini, lemon and garlic, one of its best-known uses.
- Baba ganoush: smoky aubergine purée bound with tahini.
- Sauces: tahini sauce goes with falafel, grilled meat, roasted vegetables and sandwiches.
- Desserts: halva, a confection made from tahini and sugar, or sesame cakes and biscuits.
- Dressings: thinned with lemon and water, it coats salads and raw vegetables.
Making a tahini sauce
Tahini sauce needs no cooking and only a few simple ingredients: tahini, lemon juice, garlic and water, plus a pinch of salt. Proportions vary from family to family and with the intended use; here are the key steps.
- First mix the tahini with the lemon juice and garlic: the paste thickens and stiffens, which is normal.
- Then add water little by little, whisking, until the sauce is smooth and coating.
- Taste and adjust the salt and lemon; fresh herbs such as parsley can complete the sauce.
- Thicker, it works as a dip; thinner, it coats vegetables and grilled dishes.
Practical tips
- The oil naturally rises to the top of the jar: stir well before each use.
- Keep the jar tightly closed, away from heat, and follow the manufacturer’s instructions once opened.
- Sesame is one of the major food allergens: if you are allergic, mention it when ordering.
- Discover another Mediterranean classic in our article on Kabyle couscous.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
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