Wasted Larder Hero - Tahini

Wasted Larder Hero - Tahini

Wasted Kitchen Tahini Tips!

Tahini is a paste made from ground sesame seeds and is a staple in Middle Eastern and Mediterranean food.  Traditional tahini is made with hulled and toasted sesame seeds.  Dark tahini is made with un-hulled seeds.  It is probably best known as an ingredient for hummous but it can be used on it's own and to make lots of other sweet and savoury goodies.

Finding The One

We love tahini but not all tahinis are created equal.  Some are a bit claggy/ stiff. Our preference is for traditional light tahini which is runnier and smooth - which makes it easier to use (and eat with a spoon...). Two of our favourites are Al Nakhil and Al Yaman.  These are available in middle eastern stores, some delis and online.

Tahini Al Nakhil 

Finding ‘the one’ is a game changer when it comes to a love affair with tahini!   So if you’re food interested we encourage you to look around.

Tahini Uses Other Than Hummous


  • On toast or roast veg (think peanut butter)
  • Use as a salad dressing – mix with olive oil and vinegar,maybe some soy… see our vinaigrette how to.
  • Noodles – cook noodles, toss in tahini, sesame oil and soy sauce, add veg. Eat hot or serve as a salad.
  • Tahini Sauce w Roast Cauliflower - Mix 100ml of tahini with 100ml of plain yoghurt and a handful of fresh coriander and or parsley in a blender. Drizzle on top of roast cauliflower or serve as a dip. Also works with fritters, on salads.  Roast Cauliflower – cut your cauliflower into wedges, keeping some of the leaves. Toss in olive oil turmeric & cumin. Roast for 40 minutes at 180.


  • Cake - here's a couple of links to recipes we like... Tahini Flapjacks, Chocolate & Banana Tahini Bread, Tahini Cookies (use regular flour in this one if you're not worried about gluten) – search recipes online
  • Mix with honey or maple and put on your breakfast, fruit salad, yoghurt or drizzle on cakes
  • Mix with honey or maple and cocoa for chocolate spread - add cocoa to the cookie recipe for chocolate tahini cookies...

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  • Katy Newton