Most grocery stores carry tahini, but for a fun condiment-hunting adventure, start the search at a local Mediterranean ...

It's not hard to imagine that a jar of the stuff sits around untouched in people's fridges with only a small portion put to ...

Whisk or swirl the tahini to make sure you’re getting the thicker part as well as the oil. Fill each date with 1/2 teaspoon ...

If you like your sauces thicker, add more tahini. If you like them thinner, add more water. Taste and adjust each to your liking, use immediately or store in the fridge for up to a week ...

Sesame is used three different ways -- as oil, tahini and toasted seeds -- in this cabbage salad full of crunch and umami.

Case Western Reserve University’s Siegal Lifelong Learning Program partnered with the Mandel Jewish Community Center to offer ...

Technique tip: Don't fully blend the cake in so you can have larger chucks of cake mixed in. Swap option: Peanut butter instead of tahini would also be so good. Also any kind of cake will work.

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

The tahini paste is a protein and calcium rich ingredient that creates an indulgent texture and carries the herb and spice flavour wonderfully – so do use the best quality tahini you can afford ...

Use a mallet or heavy pan to pound out the halves ... Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

After doing some research, I found a brand called SOOM tahini that was smooth, creamy and easy to use. Conduct a taste test to discover your favorite brand, or try making your own by putting raw ...