3 Ways to Use Tahini

by Holly Darnell of Golden Roots Nashville

Tahini is a condiment made from hulled sesame seeds that have been used for thousands of years in the Middle East and parts of the Mediterranean. Studies have shown Tahini can aid heart and bone health along with providing a good source of healthy fats and amino acids. These recipes feature tahini in three diversified ways. From the classic and traditional hummus recipe to newer and innovative ideas that add this ingredient to your favorite sauces and desserts.

The flavor takes on a mildly nutty, creamy and savory taste, similar to nut butter. Add it to smoothies or use as a sauce for stir-fry noodles and vegetables. Swirl it into cakes or bake it into donuts or cookies. Use it as a simple spread over toast with honey or add it into your favorite frozen dessert or ice cream recipe.

Creamy Roasted Garlic Hummus (GF, DF)

Servings: 12 servings

Prep + Cook Time: 50 minutes


2 heads garlic
2 (15 oz) cans chickpeas, drained
cup tahini
cup lemon juice
½ tsp cumin
½ tsp paprika
¼ cup water or reserved chickpea liquid
1 tsp salt


1) Preheat oven to 400 degrees. 2) Remove the loose, papery skin from the garlic heads, but keep cloves intact. 3) Place the garlic cloves in a piece of foil, lightly drizzle with olive oil, and close the foil up. 4) Bake in the oven for 40-45 minutes, or until garlic is very soft. Remove from the oven, let cool and then peel. 5) In the bowl of a food processor or blender, place the roasted garlic, chickpeas, tahini, lemon juice, cumin, paprika. Add the water or reserved chickpea liquid and blend until smooth. Add a little more water as needed, until you achieve your desired smooth texture. Taste and adjust for salt and spices. 6) Place the hummus in a bowl and serve with assorted vegetables, gluten-free crackers, or pita bread. You can top with extra olive oil, paprika, or parsley.

*Recipe note: If you are pressed for time, you can use 2 heads minced garlic and omit the roasting step. This will change the flavor of the hummus slightly, but it will still be delicious.

Maple Tahini Vinaigrette (GF, DF, V)

Servings: 4

Cook + Prep Time: 5 minutes


cup tahini
2 Tbs maple syrup
2 Tbs lemon juice
2 Tbs dijon mustard
water to thin to desired consistency


1) Mix together all ingredients in a small bowl or mason jar. 2) Start mixing with 2 Tbs water to thin out until desired consistency is reached. 3) Serve with your favorite salad and enjoy!

*Recipe note: Dressing keeps for up to 2 weeks when covered and stored in the refrigerator.

Baked Chocolate Tahini Donuts with Coconut Milk Ganache (GF, DF)

Servings: 6 regular donuts or 12 mini

Prep + Cook Time: 45 minutes


1 1/4 cups King Arthur Gluten Free Flour Blend
2 Tbsp unsweetened cocoa powder
1 1/4 tsp baking powder
1/4 c + 3 Tbsp coconut sugar
1/3 cup chocolate tahini or regular tahini
3 Tsp melted ghee or coconut oil
1 egg
1/2 tsp vanilla extract
1/2 cup almond milk (or any other nut milk of choice)

Coconut Milk Ganache

10 oz dairy free chocolate chips
2/3 cup coconut cream
Optional toppings: cacao nibs, sprinkles, nuts, etc


1) Preheat oven to 400 degrees. Mix dry ingredients in a large mixing bowl. Add in wet ingredients and mix until smooth. 2) Spray donut pan with coconut oil spray. 3) Spoon in batter until 3/4 of the way full. Bake for 7-9 minutes, or until a toothpick comes out clean and let cool. 4) Make the ganache while the donuts are cooling. Place the chocolate in a heatproof bowl and set aside. 5) Pour the coconut cream into another heatproof bowl. Microwave on high for 30-second increments until fully melted. 6) Pour the cream over the chocolate and stir until it completely melts. Stir until completely smooth. 7) Line parchment paper on a flat surface, dip donuts into the chocolate and lay on the parchment to dry. 8) Top with toppings of choice (nuts, sprinkles, cacao nibs, etc) and enjoy.

NFM Staff
Author: NFM Staff

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