One thing I have learned is that I am not a big tahini fan … at least not in the “just spread some tahini on that” or “how about some tahini-rich dressing” kind of ways. However, I do recognize tahini‘s ability to transform sauces, dips, and dressings into a magical blend of flavors.
That said, this was the third brand of tahini I have tried, and I can honestly say that Artisana’s Tahini is a truly superior product. When tasted off the spoon it is strong and bitter, but when I whipped up a cheesy sauce (off the cuff), WOW, sensational. Of course, I used a blend of their tahini and cashew butter in the sauce, and of course I forgot to take notes of the quantities used so that I could make the sauce again. I guess more experimentation is in order … but really, with ingredients like this, I don’t think you can go wrong.
Beyond the cheesy sauce, the tahini worked beautifully in homemade hummus and it even adds a bold punch of flavor and thickness to salad dressings for the tahini-averse …
Half a tablespoon of tahini alone:
After whisking in 1/2 tablespoon Artisana's Cashew Butter, 2 tablespoons rice vinegar, about 2 teaspoons soy sauce, and 1 teaspoon (or a wee bit more) honey or agave: