What to do with a jar of tahini?
Sep 30, 2008 | 12:52 pm
#1
Original Poster
FlyerTalk Evangelist
Join Date: Oct 2002
Location: Currently in Bloomington, IN, but Normally NYC, CDG, and even POZ or wherever FT takes me.
Programs: Northwest Airlines. MTA pay-per-ride Metrocard; zero-balance Oyster card.
Posts: 14,081
What to do with a jar of tahini?
I bought a big jar of tahini a couple of months ago to add to some hummus I was making at the time.
Well, as you may know, a quart of hummus requires about 3-4 tablespoons of tahini, so I have quite a bit left, that I don't know what to do with.
I won't throw it away, because I never throw food away. Ever.
I'm not about to make 3 gallons of hummus either though. So what to do?
Any suggestions, however outlandish, will be appreciated.
:-:
Well, as you may know, a quart of hummus requires about 3-4 tablespoons of tahini, so I have quite a bit left, that I don't know what to do with.
I won't throw it away, because I never throw food away. Ever.
I'm not about to make 3 gallons of hummus either though. So what to do?
Any suggestions, however outlandish, will be appreciated.
:-:
Sep 30, 2008 | 12:57 pm
#2
FlyerTalk Evangelist
Join Date: Nov 1999
Programs: FB PLT again afater a decade as plebian
Posts: 22,932
It keeps a long time. Top it up with olive oil if the tahini itself isn't covered. You could also make baba ganoush (even more delicious if you can burn the skin of the eggplant/aubergines with a gas (or wood!) flame). You could also cut it to make a tahini dip. That's at least the basics.
Last edited by YVR Cockroach; Sep 30, 2008 at 1:09 pm
Sep 30, 2008 | 1:04 pm
#3
Join Date: Jan 2008
Posts: 55
I like to make tahini salad dressing. The recipe I use is something like this: 1/3 c tahini, lemon juice, ~1/3 c cold water, salt, crushed garlic, salt
You can adjust the seasonings to taste...I like mine lemony and garlicky, so I add extra of those. Also, as the previous poster said, it keeps for a long time, so you could use it to make hummus later
You can adjust the seasonings to taste...I like mine lemony and garlicky, so I add extra of those. Also, as the previous poster said, it keeps for a long time, so you could use it to make hummus later
Sep 30, 2008 | 1:17 pm
#5
Original Poster
FlyerTalk Evangelist
Join Date: Oct 2002
Location: Currently in Bloomington, IN, but Normally NYC, CDG, and even POZ or wherever FT takes me.
Programs: Northwest Airlines. MTA pay-per-ride Metrocard; zero-balance Oyster card.
Posts: 14,081
Great suggestions all! Keep'em coming! ^ ^
Sep 30, 2008 | 5:08 pm
#6
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
Combine with flour and honey or a saturated sugar syrup to make
halvah, one of my favorite foods.
P.S. the recipe linked to I believe contains a bit too much flour. When
I've made it off the top of my head, I've used little binder.
halvah, one of my favorite foods.
P.S. the recipe linked to I believe contains a bit too much flour. When
I've made it off the top of my head, I've used little binder.
Sep 30, 2008 | 6:21 pm
#7
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,970
Recipezaar has 598 Tahini recipes
Oct 1, 2008 | 8:57 am
#9
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 19,065
Asaparagus and sesame is a divine combination.
You should be able to make a Japanese style sesame sauce with the tahini.
Usually you toast and grind sesame seeds, but the tahini is the same thing done for you. Assuming your tahini is quite stiff, take 4 tablespoons and add 1 tablespoon sake, 1 tablespoon of sugar (or just a half spoon is fine), 1/2 tablespoon of soy sauce and a sprinkle of salt. Mix together and toss with asparagus, green beans or lightly cooked spinach.
You should be able to make a Japanese style sesame sauce with the tahini.
Usually you toast and grind sesame seeds, but the tahini is the same thing done for you. Assuming your tahini is quite stiff, take 4 tablespoons and add 1 tablespoon sake, 1 tablespoon of sugar (or just a half spoon is fine), 1/2 tablespoon of soy sauce and a sprinkle of salt. Mix together and toss with asparagus, green beans or lightly cooked spinach.
Oct 1, 2008 | 12:08 pm
#10
Join Date: Jun 2007
Posts: 4,651
Make a gigantic batch of garlic hummus and mail some to my dorm room. I'll pay you. 
Hummus goes with everything from fresh celery to tortilla chips to pita bread to hell, just plain old toast. I can probably go through one tub of Trader Joe's hummus in a single sitting-by myself.
Hummus goes with everything from fresh celery to tortilla chips to pita bread to hell, just plain old toast. I can probably go through one tub of Trader Joe's hummus in a single sitting-by myself.
Oct 29, 2008 | 8:36 pm
#12
A FlyerTalk Posting Legend
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 42,561
Aug 4, 2017 | 7:02 am
#13
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,268
I like to make tahini salad dressing. The recipe I use is something like this: 1/3 c tahini, lemon juice, ~1/3 c cold water, salt, crushed garlic, salt
You can adjust the seasonings to taste...I like mine lemony and garlicky, so I add extra of those. Also, as the previous poster said, it keeps for a long time, so you could use it to make hummus later
You can adjust the seasonings to taste...I like mine lemony and garlicky, so I add extra of those. Also, as the previous poster said, it keeps for a long time, so you could use it to make hummus later