Black Tahini: Everything You Need To Know About It

If you want to give your hummus, salad dressing, or even sweets like ice cream, cupcakes, or brownies a rich, nutty flavour, try adding some black sesame paste (black Tahini). Black Tahini is a fantastic condiment that can provide a wide variety of dishes with a distinctive colour and a nutty, robust flavour.

Aside from its prominent application in making black hummus, black Tahini is also a delicious addition to many sweets, including ice cream, tahini cupcakes, and even black sesame lattes.

A Recipe For Homemade Black Tahini

The black tahini version doesn’t call for toasted sesame seeds like the white one. Because toasting the seeds brings out their oils and makes them easier to combine, it doubles the amount of sesame oil called for here.

The next step is to incorporate the sesame oil and blend once more until a uniform texture is achieved. If you integrate for a more extended period, the paste will thin out. Take note that this Tahini has a coarser texture than traditional white Tahini.

Then, put it in a sealed glass jar for long-term storage. This will be in the fridge for about a month, perfect for all your vegan and gluten-free (and regular!) dishes. It’s excellent for making halwa, black tahini cookies, delicious gluten-free baking, etc., and can use in any recipe that calls for regular Tahini.

What Are Some Uses Of Black Tahini?

The dark colour and rich, nutty flavour of black Tahini is an excellent addition to any dish. In addition to being delicious in savoury applications such as hummus, salad dressings, and sauces, it imparts a flavour that is uniquely rich and nutty in sweet applications such as ice cream, cupcakes, brownies, and other baked goods.

To What End Do People Love It?

Tahini is neither solid nor liquid but has a sweet aroma and rich, somewhat bitter flavour. Drizzled over falafel, used as a marinade for grilled chicken, or mixed into a batch of freshly baked biscuits, it improves the texture and taste of each dish it is incorporated into.

The fresh, soft bread in a Tel Aviv-style pita and the crisp, refreshing cucumber flavour make a perfect pair. With the addition of garlic, salt, and lemon, it envelops the earthiness of chickpeas and transforms them into hummus, a sensation in the culinary world.

Tahini has a slightly bitter taste due to its naturally existing antioxidants, and it is an excellent source of fibre, B-group vitamins, and minerals.

Who Uses Black Tahini?

People in the Middle East almost have black Tahini poured through their veins. A roasted eggplant dip is made by stirring Tahini into the pulp of the eggplant with pomegranate molasses and garlic, and Tahini is drizzled over chilli fish with a lemon dressing. Malabi is a milk pudding flavoured with black Tahini and orange and topped with Persian fairy floss and whey caramel. It is served as a dessert alongside double-fried cauliflower grizzled with black Tahini.

Conclusion

Because of its high protein and calcium content, black Tahini is a healthy complement to a vegan or vegetarian diet. Hence, black Tahini is a ‘novel’ ingredient in western cultures and is not commonly found in supermarkets.