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.

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