Tahini is very simple to make but adds an exotic nutty flavour to any dish.
I like to play with it. I add it to my vegetable preparations in the gravy, or to my chutneys, or just drizzle over my sandwich filling and of course in Hummus.
I make it in two flavours- Plain and Garlic with white sesame seeds or sometimes with black sesame seeds just to add the drama.
|white sesame seed tahini|
With it's origins in India, no wonder it is known as a survivor crop.
It has supported the farmers all over the world when no other crop would, though with less water the yield would not be as good.
Did Allahdin get the phrase "open sesame" from here while trying to get the tiny pods open?
This tiny power-packed seed contains about 50% oil, natural water-soluble antioxidants, is rich in Omega 6 fatty acids, protein, calcium that helps people suffering from osteoporosis.
But this seed like other seeds can cause allergy in some.
It is widely used in cuisines around the world- in savoury and sweet products.
I use this seed on and in my breads and many preparations.