Photography by Neal Santos
So you bought a jar of tahini a few months ago for that time you decided to make hummus, and you used up a couple tablespoons of it, and now you’re left with…a lot. Here’s your chance to show that this Middle Eastern sesame paste is for so more than just snacking (although we love getting creative with hummus too).
If you want to stay in dippable territory, try your hand at our brightly hued carrot-tahini dip that uses carrot puree or a Mediterranean classic of tahini with parsley, raw garlic, and lemon juice.
Tahini is also great for adding richness and flavor to main-course meats and vegetables. Throw a pan-seared duck over some hummus or spread some tahini before plating your Israeli cauliflower. Feeling inspired? Here are some of our all-time favorite ways to use tahini.
Fried Eggplant with Tahini and Pomegranate Seeds
Roasted Garlic Chickpea Burger
We took inspiration from falafel when developing these burgers—but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is both light and rich in texture, with added depth from roasted garlic.
Hummus with Tahini
This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.
Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Alon Shaya, chef at New Orleans’ Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. Get the recipe for Hummus with Pan-Seared Duck, Leeks, and Tapenade »