The BEST Creamy Tahini Sauce Recipe | Ambitious Kitchen (2024)

FAQs

Why is my tahini not creamy? ›

Use a high-powered blender.

Food processors are great, but they're just not as powerful as blenders, so can't deliver the creaminess (without double or triple the oil) that makes for the best tahini.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

The key to smooth and runny tahini is to give it time, so keep blending. Transfer to a container and enjoy!

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

But tahini has a thin consistency, which means that it won't stay put on the moist, slick surface of a fish fillet. To thicken the tahini and give it some holding power, the solution is a bit surprising: We stirred in 2 teaspoons of juice. You'd think that adding a liquid would thin tahini rather than thicken it.

Wondering what rancid tahini tastes like? Not great. The good news is that you'll definitely know if tahini has expired. The taste will be sour, kind of metallic, and just plain weird.

It will have a noticeable, sharp rancid smell.

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

Tahini has a long shelf life (2+ years) and can be stored like other nut and seed butters, either at room temperature or in the refrigerator. Always stir before using to incorporate any solids that have accumulated on the bottom.

When tahini is mixed with lemon juice (or any acid), the acid begins to break down the emulsion of oil and solids in the tahini. This can cause the mixture to seize or thicken and clump together suddenly as the oil separates from the other components.

Why did my tahini sauce break? ›

It's perfectly natural for the oil in tahini to separate out in the jar. In fact, if it doesn't, it's a sign that a chemical emulsifier has been added to it, so avoid that brand in the future. Just stick a spoon in and give it a good stir and it will be ready to use.

With just a shake, the nutty condiment is ready to be squeezed onto whatever my heart desires, without so much as a hint of streaky separation. Because tahini is made purely from sesame seeds, which have a high oil content, even the highest quality brands will separate over time.

The tahini may thicken up/clump when it's combined with lemon juice or the first bit of water. Don't worry, this is normal and will be fixed with more water. Gradually add the water, continuing to whisk until the dressing is smooth and creamy.

Your tahini has expired if it has an unpleasant taste and smell. Additionally, if you see obvious signs of spoilage like a change in color and visible mold growth, it's time to toss the jar of tahini.

We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

#1: Baron's Organic Tahini

Stirs really easily with almost no effort and appears runny and creamy. Taste: 4.25 – Nutty and kind of reminiscent of cashew butter. Naturally mild sweetness and not too bitter. Texture: 5 – About as creamy and smooth as it gets.