Spicy Roasted Cauliflower with Tahini
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 Artichoke Hearts

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts »
Fried Eggplant with Tahini and Pomegranate Seeds

Tahini-Beet Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »

Curried Potato Salad

Curried Potato Salad

Tahini-Parsley Dip

A simple spread that combines earthy tahini with parsley, raw garlic, and plenty of lemon. Get the recipe for Tahini-Parsley Dip »

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 »

Hummus with Hen of the Woods Mushrooms

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.