We make all our food fresh, so we know our ingredients inside and out. We choose them all specially – each one plays a different role in our menu to make our dishes as delicious as they possibly can be. No laziness around here!
Tahini is a paste made of ground-up sesame seeds. Simple as that.
It’s often used in Mediterranean and Middle Eastern cuisine on its own as a dip or drizzled over falafel, or as an ingredient in dressings, sauces and anything you can think of. And despite its creamy appearance, tahini is totally dairy-free – bonus!
Tahini contains more protein than milk and most nuts. It’s a rich source of B vitamins that boost energy and brain function (every little helps!), vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium.
There are usually two types of tahini. Most people prefer the paler type, made from hulled (skinned) seeds. There is a darker tahini, made from unhulled sesame; it is stronger-tasting and slightly bitter, but arguably healthier, because many of the nutrients are in the husk. An alternative view is that the fibre in the husk impairs mineral absorption… Either way, tahini is nutrient-dense and delicious!
On our Menu, we use tahini in our Smoked Paprika Hummus and Tahini Ranch Dip. Dig in!