Tahini is a peanut butter-like paste, made from sesame seeds. It is sold either raw, sprouted, or toasted. Raw has a much milder flavor than toasted and it’s what is usually used in most recipes like Baba ganoush and hummus. Tahini is used in the cuisines of many Middle Eastern countries in both sweet and savory dishes. Tahini is also an ingredient in some Asian cuisines.
Sprouted tahini is the most nutritious, and the most expensive. It can cost up to twice as much as other options.
I like roasted tahini for sandwiches. I use raw tahini for making my mayonnaise substitute, because its flavor does not overwhelm this dressing as roasted tahini can.
Sesame seeds are a good source of calcium, iron, magnesium, phosphorus, copper, and manganese. And one ounce has 5 grams of protein.
Because of its mild flavor, tahini makes a good base for dips and sauces.
I use it to enhance the nutritional profile of cookies by replacing tahini for some of the butter.