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

FAQs

Why is my tahini not creamy? ›

Avoid using a food processor.

While food processors are a great tool for blending, they're not as powerful as blenders, so they can't deliver the creaminess (without double or triple the oil) that makes for the best tahini.

Don't worry about it! It's totally normal. Keep whisking, and you'll have a smooth, creamy tahini salad dressing in no time. If the dressing is still thicker than you'd like it to be, add more water, 1/2 tablespoon at a time, until it reaches your desired consistency.

As the amount of water is increased, more clumps develop, causing the tahini to thicken overall. If you keep adding water, eventually you'll cross over the threshold of thickening it; enough water in the system will cause the tahini to loosen and thin out.

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

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.

Because tahini contains no extra ingredients or emulsifiers, it can—and usually will—separate into oil (on the top) and solids (at the bottom), just like an all-natural peanut butter. A quick stir or shake should be enough to return it to a cohesive pourable or spoonable state.

The velvety smooth texture is achieved by using raw, HULLED white sesame seeds. You can also buy them unhulled, which means the thin outer shell is left on, but you will end up with a grittier end result.

Most nuts and seeds, including sesame seeds, are high in omega-6 fatty acids, which are described as “pro-inflammatory” because they can contribute to certain problems when they're consumed in high amounts. For that reason, nuts and seeds, including tahini, are best when eaten in moderation.

Oil – I add 1-2 tbsp of oil while blending to help the blending process along, but also to make the tahini super runny and smooth. You can use any neutral oil, but I prefer using extra virgin olive oil or rapeseed oil.

Once you get your jar of tahini home, you want to open it up and give it a stir to make sure it's incorporated. (If the oil has fully separated, such as in the photo above, Food editor Joe Yonan uses an immersion blender to reincorporate it, after which he says it stays emulsified.)

Why does tahini go bad? ›

Soom Tahini can last for a year after opening. The only thing that will make tahini “turn” is contamination with moisture. That's why we always stress using a clean, dry utensil when scooping that liquid gold from the jar. What happens after owning tahini for longer than its shelf life?

Because tahini is made purely from sesame seeds, which have a high oil content, even the highest quality brands will separate over time.

Stir really well as you add water. The water will cause the tahini to clump together at first, but these clumps will disappear as you add more water.

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.

Oil: I add a few tablespoons of neutral-flavored oil to help the tahini turn into a creamy smooth paste. Try avocado oil, extra-virgin olive oil, or vegetable oil. Sesame oil (not toasted sesame oil) also works.