What can you do with Tahini?

Tahini is very versatile, can be used in all parts of a meal. Tahini with seasoning can be used as a salad dressing or to accompany a rice dish, it’s also often used to cook fish or meat, it can also be used as an alternative to peanut butter and to bake delicious tahini bread.

How to make Classic Tahini


  • 1 cup raw tahini

  • 2 garlic cloves crushed

  • ¼ or ½ cup of cold water​

(*add water according to personal consistency preference)

  • ½ medium lemon squeezed

  • ½ teaspoon salt ¼ black pepper

  • 2 tablespoons of finely chopped parsley

How to make Tahini cookies


  • 60 ml / 4 tbsp maple syrup

  • 60 ml / 4 tbsp tahini

  • 60 gr walnuts, whizzed into

  • a flour / approx. ½ cup ground

  • 1 tsp vanilla extract & 1/3 tsp baking soda

  • 90 gr / approx. ¾ cup all purpose flour, sifted / oat or buckwheat flour (for GF version)

  • black & white sesame seeds to decorate (optional)




  1. In a bowl, mix up maple syrup, tahini and vanilla essence until fully combined and there are no lumps in your tahini.

  2. Mix in ground walnuts until fully combined.

  3. In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it’s best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.

  4. Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.

  5. Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.

  6. Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container

Cauliflower in baked oven Tahini

Ingredients (2-3 servings)

Medium cauliflower cut into flowers (500-600 g)


2-3 tablespoons of olive oil


A teaspoon of Date Honey


1/3 teaspoon of salt


A pinch of black pepper


For grinding:


6 tablespoons of  raw tahini


A crushed garlic clove


4 tablespoons lemon juice


1/3 of cold water (more can be added if necessary)


Salt (about ⅓ of a flat teaspoon )


* For decoration (optional) - a tablespoon of parsley leaves


  1. Fill a pot with water and bring to a boil. Add the cauliflower and cook on high heat (without lid) for 7 minutes. Transfer to strainer.

  2. Heat the oven to 200 degrees (Gas Mark 6), place a baking sheet in a baking pan and place the cauliflower flowers on top.

  3. Mix in a bowl of olive oil, date honey, salt and black pepper. Pour over the cauliflower and mix well until they are evenly coated.

  4. Put in oven and bake for 30-35 minutes until the cauliflower is golden and slightly browned at the edges. Remove from the oven and cool a little.

  5. Mix all the ingredients in a bowl and pour on the cauliflower before serving. You can sprinkle over parsley leaves (optional)                         

Other ways to use Tahini


  • Tahini can be used as a dip for vegetables or Pitta bread or as a salad dressing. Tahini can be a healthy low fat alternative for salad cream, ranch and other fattier dips without compromising taste and satisfaction.

  • Tahini is used as a dip or sauce for Falafel

  • Tahini can be used to make vegan desserts such as brownies, cookies and cakes. It provides the creamy texture often provided by milk, butter or cream.

  • Tahini in combination with granola and date honey can provide a delicious nutritional breakfast.

  • Tahini can be stirred into soup to create a thicker texture.

  • Tahini can be used to make humus.

  • Tahini can be seasoned and used as a dressing to roast vegetables or meat.

  • Tahini can accompany many rice dishes as a mixing sauce.

Tahini is a versatile and healthy. Although it is widely used in the Middle East it is fairly unknown in the UK. Tahini has many different abilities, due to its creamy yet impressionable flavour it can be used in sweet, savoury or spicy dishes.


Our Tahini is like natural peanut butter, the naturally occurring oils in tahini will separate, from the solids so plan on stirring your tahini quite a bit when you first open it, since all of the oil will be on top. This is a good thing, actually!

It means that there's no additives or chemicals added to your tahini to prevent it from separating!