Welcome to a (better late than never) Ingredient of the Week post. This week’s featured item is tahini, one of my favorites!

img 1972 - Ingredient of the Week: TahiniTahini is a paste made of sesame seeds. It is popular in North and West African and Asian cuisine and can be used in a wide range of dishes. One of the most common ways you’ll see it is in hummus, which also includes chickpeas, olive oil, and various spices. Tahini-based sauces are also very common in Middle Eastern restaurants.

The nutritional content is very similar to that of peanut butter (with a little more iron), so I consider it a source of fat. With such a smooth, distinct flavor, a little goes a long way. I like to use it in hummus and also in chickpea burgers. I especially love to make a tahini dressing with mellow white miso and water.

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Tahini and eggs? Yep!


  • 1 tsp mellow white miso
  • 1/2 tsp tahini
  • 3-4 tsp warm water


  1. Mix ingredients in a small bowl with a whisk until smooth.
  2. Pour over salad, eggs, or anything else that seems like it would taste good!
Serves 1
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Miso+Tahini=Best Dressing Ever