36 Tahini Recipes for Hummus, Cookies, Noodles, Meat, and More
We love tahini. This creamy sesame seed paste is genius in just about everything, from classic hummus to chicken salad. Make one of these recipes tonight, and get to know this powerhouse seed butter a little better.
Photo by Laura Murray, styling by Judy Mancini1/37Tahini Cookies
These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.
- Michael Graydon + Nikole Herriott2/37
Radicchio with Tahini and Sesame Seeds
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
- Alex Lau3/37
Blackberry-Tahini Yogurt Cake
Trust us: This simple berry-studded cake recipe is a real keeper.
- Photo by Alex Lau, Styling by Sue Li4/37
Roasted Strawberry and Tahini Buttermilk Shake
Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
- Photo by Alex Lau, Styling by Sue Li5/37
Gluten-Free Chocolate-Tahini Brownies
David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.
- Photo by Alex Lau, Styling by Sue Li6/37
Overnight Oats With Banana, Maple Syrup, and Tahini
Keep a couple of ripe bananas handy and eat this all week.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics7/37
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
- Michael Graydon + Nikole Herriott8/37
Creamy Hummus with Cumin
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.
- Marcus Nilsson9/37
Za’atar Roast Chicken with Green Tahini Sauce
Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.
- Christina Holmes10/37
Spiced Lamb Patties with Nutty Garlic Sauce
You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
- Michael Graydon + Nikole Herriott11/37
Turmeric-Tahini Dressing
A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.
- Linda Xiao12/37
Grilled Eggplant Baba Ghanoush
Be patient: The goal is to char the eggplants beyond recognition.
- Alaina Sullivan13/37
Green Sauce No. 4
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
- Peden + Munk15/37
Sweet and Tangy Hummus
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
- Alex Lau16/37
Shredded Chicken Salad With Creamy Miso Dressing
Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?
- Photo by Alex Lau, Styling by Sue Li17/37
Grilled Broccoli With Avocado and Sesame
Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.
- Alex Lau18/37
Cauliflower Steaks and Purée With Walnut-Caper Salsa
You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
- 19/37
Squash and Farro Salad with Tahini Vinaigrette
With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.
- Photo by Peden + Munk20/37
Mackerel with Cauliflower "Couscous" and Tahini
Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.
- 22/37
Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce
The sweetness of these veggies pair nicely with the subtly nutty-tasting sauce.
- Christina Holmes23/37
Sesame Noodles with Chili Oil and Scallions
Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades
- 24/37
Roasted Squash with Lemon-Tahini Sauce
Part-sweet, part-spicy, kabocha squash and Aleppo pepper come together for a show-stopping side.
- Michael Graydon & Nikole Herriott25/37
Black-and-White Halvah
Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.
- Photo by Alex Lau, Styling by Sue Li26/37
Herby Avocado Hummus
Creamy avocado hummus, where have you been all our lives?
- Photo by Alex Lau, styling by Sean Dooley27/37
Roasted Eggplant Sabich Sandwiches
Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.
- Marcus Nilsson28/37
Spiced Green Tahini Sauce
If you don’t have both spices, it’s okay to omit one or the other.
- Alex Lau29/37
Chocolate-Tahini Truffles
You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.
- Marcus Nilsson30/37
Haricots Verts and Freekeh with Minty Tahini Dressing
This is what ranch dressing would taste like if it spent a few months traipsing through the Middle East.
- Alex Lau32/37
Soy-Sesame Dressing
Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.
- Danny Kim33/37
Charred Eggplant and Tahini Spread
Tahini and eggplant are a classic combination—this recipe proves why.
- Ted Cavanaugh34/37
Israeli-Style Hummus
Intentionally overcooking the chickpeas then whipping the mixture is key.
- 35/37
Black-and-White Sesame Tarts
This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.
- Alex Lau37/37
Shaved Kohlrabi with Mint, Tahini, and Pistachios
Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.