If you’re like a lot of people I know, uses for tahini end at adding a spoon or two of the crushed sesame seed paste to home-made humous , or if you’re really into your Greek/Cypriot/Middle-Eastern cooking perhaps you’ve even tried tahinosalata, which Cypriots just call ‘tahini’ for short. It’s basically like humous, but without the chickpeas!
Yup, takes a few seconds for the brain to work that one out. 😉
Tahini is nothing short of amazing with pork souvlaki in pitta – one of the first things we rush to eat whenever we go to Cyprus, from the street vendors, wrapped in white paper. Just the best kind of street food!
But have you ever tried tahini as a sweet spread?
It’s simply heavenly mixed with honey and smeared on a wholewheat bagel (two tbsp of tahini to one tbsp of honey) and a great alternative to the ubiquitous peanut butter and jam! In fact, consider it the Greek version of PB&J 😉
Do try it! Chock full of minerals, calcium and good fats. 🙂