Tahini is a prime example of an ‘exotic’ ingredient that we have quickly warmed to in the UK. No one in their right mind would make hummus without tahini these days, and we’re very quick to reach for the jar if we’re whipping up a dressing or a dip. It even finds a way into smoothies and desserts!
For the uninitiated, tahini is a paste made from ground roasted sesame seeds. It’s made in a very similar way to nut butters – as the seeds are ground and blended together they release their natural fats and oils, emulsifying them into a smooth, creamy paste.
Sesame paste in general has been an important part of Middle Eastern and Asian cuisines for many centuries (there are references to sesame paste as early as the thirteenth century in Persia where it was called ardeh). For a long time, tahini was only accessible to wealthy members of society – it played a significant role in medicine as well as food and as such it had some commercial value, sometimes being used as a form of currency.
In Israel, Lebanon and much of the Mediterranean West Bank today, tahini is widely available to the masses and is a central pillar of Middle Eastern food. As Yotam Ottolenghi explains in Jerusalem, ‘[tahini is] the one ingredient that appears on every table, no matter how fancy or of what religion or ethnicity.’ Tahini goes into everything from sweet and savoury doughs to pancake batters, dips, sauces and more; it covers roasted meats and vegetables and soothes inside fiery shawarma wraps. Often you’ll find tahini on the table as a common condiment to spoon over your food as you wish.