Black tahini

December 26, 2024 12:33 PM

What are your favorite uses for black tahini? that's the whole question
posted by ojocaliente to Food & Drink (12 answers total)

Hah, I actually just got a jar of black sesame paste for Christmas so I'm very interested in the answers you get here. So far I've just eaten it plain on toast.
posted by potrzebie at 12:42 PM on December 26

I made these black tahini buckwheat cookies, they were delicious.
posted by jennstra at 12:48 PM on December 26

A cafe near me makes delicious black sesame lattes. If I had a jar of black tahini, I would experiment with coffee, tea, and just-milk versions at home.
posted by A Blue Moon at 3:40 PM on December 26

I've added it (mixed with some sugar and an egg) to complement or replace the cream cheese in a sweet/sticky bun situation.
posted by fruitslinger at 3:47 PM on December 26

This recipe for black tahini and beet hummus is very tasty.
posted by saeculorum at 5:44 PM on December 26

Halvah! I use this wonderfully simple recipe, and just replace typical tahini with black tahini. The earthiness of black sesame complements halvah's intense sweetness very nicely.
posted by marlys at 8:56 PM on December 26

I discovered the stuff a few months ago. Best use so far has been a spoonful stirred into rice pudding.
posted by aws17576 at 11:30 PM on December 26

Claire Saffitz has some good dessert recipes that use black tahini. Here’s a black & white tahini tea cake; here’s a fancy Paris-Brest (basically a cake-sized cream puff) stuffed with black tahini cream. I’m pretty sure she has other options in her Dessert Person cookbook.
posted by ourobouros at 4:53 AM on December 27

I like filling medjool dates with little scoops of it, sometimes with a tiny bit of flaky salt, for a quick appetizer or snack.

I've also warmed it up so it flows better and gently stirred it into brownies, just to make swirls of tahini, not mixed in fully.
posted by ananci at 7:40 AM on December 27

Swirl it into ice cream.

In particular, this no-churn ice cream I make at least once a month. It's stupidly easy, and I've had chefs tell me it's the best homemade ice cream they've had at someone's house--it's that good. (And I wish I knew the original source for the recipe, but I don't.)

2 cups whipping cream or heavy cream
1 14-oz. can sweetened condensed milk
1/2 t. vanilla
1/4-1/2 t. salt

Whip cream to stiff/medium peaks. Fold in sweetened condensed milk, vanilla and salt. Add any mix-ins. Freeze.

In your case, you'll want to get it frozen (or mostly frozen), then swirl in the tahini, and then refreeze it. I suspect if you make a homogeneous mixture before you freeze it, the tahini will screw with the timing and the crystal size.
posted by yellowcandy at 8:36 AM on December 27

Creme brulee
posted by Iteki at 9:01 AM on December 27

goth hummus: just make it up as you go along with whatever black savory ingredients you have, such as:
- black beans/lentils
- black vinegar/soy sauce/tamari/vegemite
- black tahini
- black olives
posted by gusset at 6:58 PM on December 28