3 Surprising Ways to Use Tahini

Open sesame—ASAP.

It’s the secret to creamy hummus, so chances are you’ve eaten tahini before. Made entirely from ground-up sesame seeds, the paste is similar to natural nut butter. Until a few years ago, it was mostly used in Middle Eastern-inspired dishes, but the secret’s out: Tahini adds richness and moisture to baked goods and a pleasant bitter-nuttiness to savory dishes.


Tahini Roasted Chicken

Photo by Grace Elkus

This roast chicken is sweet, nutty, and rich, and the tahini keeps the meat super moist. The best part? There’s very little hands-on time involved (10 minutes, max), so you get a lot of flavor with a minimal amount of work. Just be sure to stir the tahini thoroughly before mixing it with the honey, which will ensure your glaze is smooth and spreadable. Serve with hearty roasted vegetables such as carrots, potatoes, or beets.

Get the recipe: Tahini Roasted Chicken


White Bean and Horseradish Hummus

Photo by Grace Elkus

This bright, lively hummus is filled with tangy lemon, toasty tahini, and a kick of spicy horseradish. Large, silky cannellini beans make it ultra-creamy, and the perfect accompaniment to grilled pita or fresh crudité. If you make the dip ahead of time, it may firm up a bit in the fridge. Drizzle in more water to loosen it up before serving.

Get the recipe: White Bean and Horseradish Hummus


Tahini Blondies

Photo by Grace Elkus

These golden-brown beauties have a subtle caramel flavor, and are delightfully moist and chewy thanks to the addition of tahini. The batter is fairly stiff (reminiscent of cookie dough), so you’ll be patting it, not pouring it, into the pan. Pressing on the mixture with a piece of parchment paper will help it fill into all of the corners. Be sure to sprinkle the sea salt on before the blondies bake—otherwise, the salt will slide right off.

Get the recipe: Tahini Blondies