3 Ways To Use Tahini | Not A Chickpea In Sight (with video)

It’s happening again…

You’re about to spend $4.99 on crappy store bought hummus again. You have everything you need to make it yourself in your cupboards at home, except Tahini. Because it sat there forever and you threw it out.

Cannellini Bean Hummus with Roasted Garlic & Zaatar

Cannellini Bean Hummus with Roasted Garlic & Zaatar


And you don’t want to buy more, because every time you buy tahini, you end up using it once or twice (usually to make hummus) and then you forget about it when there’s a few tablespoons of lumpy, pasty stuff in the bottom of the jar. When the time comes to clean out your cupboards, you find that unappetizing jar of tahini scraps that’s been sitting there for a year, lurking in the farthest corner of your cupboard, creating a small puddle of oil underneath it. You figure it’s time to make hummus again, but you’ve run out of chickpeas, and, you haven’t really been in a hummus-y mood these days, and after going back and forth with guilt, you end up chucking it.

In case you are unfamiliar with tahini,

It is a paste made out of ground sesame seeds. It’s really common in middle eastern dishes, but many of us in North America have yet to explore the full potential of this pantry staple. Everything tahini touches becomes silky and rich and really nice and thick. It’s a great ingredient to have around, especially when you have lots of great ways to use it.

I’m going to suggest that it’s time for tahini to be put front and center in our kitchen cupboards. Let’s make it a pantry staple that you go through as often as you go through peanut butter. Let’s get a nice little rotation going, so you always have it on hand, and you always have plenty of ideas up your sleeve on the various ways to use it. Some alternatives to hummus, to motivate you to stock up, and use up, this delicious stuff.

I LOVE hummus. I talk about it a lot. Here’s a great article from How Stuff Works where we talk about it some more

Prefer to watch rather than read? Here’s the video!


Here are 3 ways to use Tahini. Not a chickpea in sight.

Cannellini Bean Hummus (White Bean Dip)

  • 1 Can Cannellini Beans

  • 3 Tbsp Tahini

  • 3 Cloves Roasted Garlic

  • Juice of ½ Lemon

  • 1 Tsp Salt

  • 2-3 Tbsp Water

  • Olive Oil & Zaatar to finish

*Blend everything together in the food processor. Adjust with water as needed. If you’re using fresh garlic, use only one clove, and blitz that up in the food processor with the lemon before adding the other ingredients. The lemon helps to break down the garlic so you’re not biting into any big chunks.

Baba Ganoush

  • 1 Eggplant

  • 3 Tbsp Tahini

  • 4 Cloves Roasted Garlic

  • Juice of ½ Lemon

  • 2 Tbsp Olive Oil

  • ½ Tsp Salt

  • Fresh Parsley

Roast the eggplant at 400 degrees for about an hour, or until it becomes really mushy and soft. Scoop the flesh into a bowl, and mash with a fork along with the roasted garlic. Add the lemon, salt, olive oil, tahini, and parsley, and whisk together until it’s nice and smooth.

Tahini Lemon Dressing

  • Zest of 1 lemon

  • Juice of 1.5 lemons

  • 125 ml (½ Cup) Tahini

  • 3 Cloves Roasted Garlic

  • 1 heaped tsp Honey

  • 2 Tbsp Olive Oil

  • ¼ tsp Salt

  • 100 ml Water

Blend in a jar with a stick blender until smooth. Add as much water as you need until it is the consistency you desire.

I find that the best place to buy tahini is from a middle eastern grocery store. You can usually find really big containers there that are much cheaper than the regular grocery store. Stir it really well before using, and really try to scrape all the way to the bottom to make it as smooth as possible and have minimal lumps.

I hope you enjoy these dressings & dips! Chocolate chip tahini cookies are up next!

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