Tahini Dipping SauceAug 16, 2022
Before I went to any of my nutrition schools, I had no earthly idea what tahini was. Heck, I didn’t even know how to pronounce it. But as I was learning and experimenting with new ingredients and recipes in my own kitchen, I kept seeing tahini pop up in blog posts and in new recipes I was trying.
Tahini is a seed butter. So think “peanut butter is made from peanuts”. Tahini is made from sesame seeds. That’s it.
Here are a few benefits to using tahini in some of your own recipes:
- Tahini is great for people with nut allergies because it is derived from seeds. Although, you do not need to have a nut allergy to enjoy the deliciousness that tahini offers
- Tahini is made from sesame seeds so it is a good source of protein. We don’t always need to get our protein from animals. It’s good to branch out and give our bodies a break from animal proteins.
- Tahini is a great source of healthy fats and fiber. Our brains need healthy fat and our digestive system relies on fiber to keep it cleaned out.
- I mainly use tahini for dressings and marinades. I have even used it in a cookie recipe. It has a wonderful “nutty” and earthy flavor that helps compliment any dressing recipe
Here is a very important tip when buying nut or seed butters:
READ THE INGREDIENT LIST. The ingredient list is where they tell you everything that food contains. It’s the law so every single food in the store (other than produce) has an ingredient list.
There should be nothing in your nut or seed butter but…the nut or the seed.
For example: The ingredient list on a jar of Tahini should say “sesame seeds” or “roasted sesame seeds”. There should never be added oils or sugars. Ever. Not even in your peanut butter. Peanut butter should only have peanuts or roasted peanuts in that jar.
I challenge you to head to your pantry and read the ingredient list on your current jar of nut butter and see what all is in it. You may be surprised.
A few years ago I created this Tahini Dipping sauce recipe and I still use it today. I love to drizzle it over some steamed brussels sprouts or broccoli.
One of the reasons I love making dressings so much is they are versatile. You can thin them out for a dressing, or add less liquid for a sauce and some of them you can even make a sandwich spread. Get creative with your healthy cooking journey. It’s fun and ever-so-satisfying when you create something new!
You can click HERE for the full recipe. And hey…let me know if you make this and how you used it in our meal. I get so much inspiration from you so don’t be shy!
Please share how you've used the recipe.
You can post it to my Facebook Group and if you aren’t in this fun group, you can join by clicking here: The Healthy Hub with Shelley Loving
If you are a visual person, you can also catch my YouTube recipe video by clicking here:
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