Nut butters get a lot of love in the healthy foodie world. Raise your hand is you’ve ever praised peanut or almond butter: those two garner a particularly hefty amount of adoration. Coconut butter seems to have built up an equally vocal band of devotees [*hint*, Chanukkah present, *hint*].
current favorite salad: beet greens, roasted beets and buttercup squash, avocado, carrot, tahini, maple syrup
A long time friend of mine has the common yet unfortunate nut allergy, and it saddens me that she can’t partake in nut butter joy. That is why I am always quick to laud one of those less appreciated pureés: tahini.
I’m happy to see tahini growing in popularity – it very well should. I generally prefer my nut butters pure: no salt, no sugar. It’s one of the reasons I often make my own, in addition to my thrifty nature, of course. But I’ve never spotted a jar of tahini with any ingredient but sesame seeds, and that earthy, always unadulterated flavor is exactly why I love it so much.
vegan sushi: nori, broccoli-tahini paté, shredded carrot
I’m not sure where the name originated. Why is it that we spread toast with cashew butter, but sesame seed butter acquired its own unique title? Perhaps it’s our need for haste: three syllables over six.
Names aside, I’ve lately been enjoying scoops from my tahini jar on a near daily basis. There has been the 2009 update of the PB&J, subbing tahini where the salty peanut butter would typically meet raspberry jam. It also turns out that tahini is just as delicious a complement to bananas and honey as peanut butter is, and so, of course, it has made appearances on my morning banana oats. And when that salty craving arrives, miso pairs with it quite wonderfully.
tahini and miso sandwich
Perhaps my greatest discovery this fall has been the perfect union of tahini and pumpkin, a combination I have been consuming multiple times weekly throughout the past couple months. [I like variety, so this concept of repetition is a big deal]. Last autumn, I was all about pumpkin and peanut butter, but I have to say, this new blend is so, so much better.
As always, when it comes to this pairing or any other, sometimes I crave the complex, sometimes the simple. There was a fancy sauce, and there were fake falafels. And yet, today I’ve got the most basic of sandwiches packed: grainy bread, a layer of tahini, a layer of pumpkin. Simple, yes. But so satisfying.
Tell me: do you have a favorite use for tahini? My nut-free friend and I can always use new ideas.
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i love tahini! and i agree its so good with banana and honey just like PB!
and my mom’s favorite sandwich is a miso and tahini sandwich, that is so good!
recently i have been making dressing with tahini for over a grain, or on sweet potatoes, and in a wrap with spicy raisin chutney, + lots of shredded carrot, sprouts, that is so good, and, lol also apple and tahini and honey sandwiches are really good as well.
wow i am full of tahini recipes
love you
xx
Eliza
I’ve never tried tahini on its own, just used it to make other things. Sounds like it’s worth trying out though. I also use unsalted, etc. nut butters and am so loyal to PB, but am willing to try something new.
I’ve always wanted to try Tahini!
Hi Leslie! I put tahini in my homemade hummus – it gives the chickpeas a great flavor. I’m sure it would be great to add flavor to rice or stir-frys too.
Your salad is so colorful. I can only imagine that it tastes as great as it looks. I need to purchase a jar of tahini asap! It’s actually on my Christmas list because I feel it’s worthy of waiting for (all wrapped up and such.)
I’ve never used Tahini in my eats! But I hear it’s amazing on oats. I think it’s so cool that you make your own nut butters! The salad = gorgeous. And yes, I am raising my hands high – I praise peanut and almond butter! Definitely!
Oh my gosh! that vegan sushi looks amazing. So creative!
and beautifully laid out!
and yur beet salad as well .. delish
I’m impressed with your knowledge of nut butters! I’ve never tried anything more than peanut and almond…cashew butter is definitely next on my list, and maybe tahini one day!
Your blog is so pretty! And those nori rolls look awesome. I’m going to try those.
I have some in the fridge and haven’t used it (to make hummus) in a while. I never even thought of using it on its own — thanks for the tip!