The BEST Creamy Tahini Sauce Recipe | Ambitious Kitchen (2024)

FAQs

Why is my tahini not creamy? ›

Add a few tablespoons of mild-tasting oil.

This helps the tahini become smooth, creamy, and drippy.

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

But tahini has a thin consistency, which means that it won't stay put on the moist, slick surface of a fish fillet. To thicken the tahini and give it some holding power, the solution is a bit surprising: We stirred in 2 teaspoons of juice. You'd think that adding a liquid would thin tahini rather than thicken it.

When the tahini seizes up or tightens, keep adding the water, bit by bit (about 1/2 cup total), until the sauce is smooth, creamy, and thick. Taste and adjust seasoning with more salt and cumin, if necessary.

Because tahini is made purely from sesame seeds, which have a high oil content, even the highest quality brands will separate over time.

Stir constantly. The seeds continue to 'cook' even when taken off the heat, so be careful not to over toast them. Transfer the cooled toasted seeds to a food processor (ideally 600W or more) and blend for 5 - 7 minutes**. The key to smooth and runny tahini is to give it time, so keep blending.

The tahini may thicken up/clump when it's combined with lemon juice or the first bit of water. Don't worry, this is normal and will be fixed with more water. Gradually add the water, continuing to whisk until the dressing is smooth and creamy.

Tahini has a long shelf life (2+ years) and can be stored like other nut and seed butters, either at room temperature or in the refrigerator. Always stir before using to incorporate any solids that have accumulated on the bottom.

Most nuts and seeds, including sesame seeds, are high in omega-6 fatty acids, which are described as “pro-inflammatory” because they can contribute to certain problems when they're consumed in high amounts. For that reason, nuts and seeds, including tahini, are best when eaten in moderation.

How to know if tahini is bad? ›

The taste will be sour, kind of metallic, and just plain weird. Utilizing a trusty sniff test is another way of finding out if it's time for your tahini to take a one-way trip to the bin. But something that's important to remember is that ground sesame seeds do naturally have a slightly earthy, bitter aftertaste.

I have a jar of Tahini Neri's Sesame Paste there is a thick layer of oil sitting on the top, what do I do? An easy blending option is to roll the jar on its side up and down your table bench. The oils will blend with the tahini paste and it will be perfect for use again!

The velvety smooth texture is achieved by using raw, HULLED white sesame seeds. You can also buy them unhulled, which means the thin outer shell is left on, but you will end up with a grittier end result.

Your tahini has expired if it has an unpleasant taste and smell. Additionally, if you see obvious signs of spoilage like a change in color and visible mold growth, it's time to toss the jar of tahini.

We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

If you notice your tahini is not smooth or it's grainy in texture, you need to add more water a bit at a time to smooth it out. To make dressing add more water to reach desired consistency. Homemade tahini will last about 2-3 days in the refrigerator in an airtight bottle or container.