Tahini Sauce Recipe (5 Minutes!) - Wholesome Yum (2024)

FAQs

Why does tahini seize with lemon juice? ›

Tahini is simply sesame-seed butter, made by grinding hulled sesame seeds into a paste. Much of its makeup is carbohydrates, and when a small amount of juice (or any water-containing liquid) is added to tahini, a portion of each carbohydrate molecule is drawn to the water.

The shelf-life is 2+ years (fridge or pantry), but please reference the “best by” date for the freshest, most delectable flavor. How long does Soom Tahini last after opening? Soom Tahini can last for a year after opening. The only thing that will make tahini “turn” is contamination with moisture.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

The key to smooth and runny tahini is to give it time, so keep blending. Transfer to a container and enjoy!

The acid in the lemon juice causes a very runny tahini sauce to thicken up and become stiff and solid.

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.

Although its shelf life can vary depending on factors related to how it is made, such as roasting, it will generally stay good for months, if not years. Like other nut and seed pastes, expired tahini has a musty, stale smell and tastes noticeably bitter and funky.

However, you don't have to relegate tahini to the cold temperatures of the fridge — this spread is actually stable at room temperatures. Much like peanut butter, tahini stored on the shelf tends to have a softer, more malleable texture that makes it easier to pour over food.

Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life. To freeze tahini, be sure to first give the tahini a thorough stir. Then transfer it to an airtight jar or container, leaving some headspace as the tahini may expand slightly as it freezes.

The taste will be sour, kind of metallic, and just plain weird. Utilizing a trusty sniff test is another way of finding out if it's time for your tahini to take a one-way trip to the bin. But something that's important to remember is that ground sesame seeds do naturally have a slightly earthy, bitter aftertaste.

Why does my tahini sauce taste bitter? ›

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

Your tahini has probably gone bad if it's bitter. Though if you had Asian style sesame paste, you should water it down before using.

Stir your tahini well before using, as the oil separates during storage. Once opened, you may have to vigorously stir the oil back into the sesame paste. Store the jar in your fridge to prevent spoiling. Tahini keeps for many months, but the oils will go rancid over time.

Making your own tahini at home is not only easy, it's cost effective and super delicious! This recipe requires just 2 ingredients, 20 minutes, and a food processor to prepare!

If you would like a well-blended green sauce, simply blend the tahini sauce and herbs together in a food processor or blender. Food processor option: (This makes more sense if you're doubling the recipe and/or making the blended herbed sauce option.)

I used a fork to break up the hard bottom that had settled and then I used an immersion blender and that worked great! The immersion blender made it very smooth and completely incorporated the liquid and solid into a smooth creamy tahini paste.

Soaking the garlic in lemon juice tempers its alliinase, the enzyme that creates garlic's harsh flavor.

Tenderizing for Pastry and Pie Doughs:

Add one teaspoon of vinegar or lemon juice as part of your liquid for each cup of flour in pastry and pie dough recipes. This won't affect the flavor but will result in more tender baked products.

Whisk cold water into the tahini to loosen it.

The water will cause the tahini to clump together at first, but these clumps will disappear as you add more water. Continue to add spoonfuls of water until the tahini is as thin as you want it. Keep in mind that the tahini may lose some of its flavor if you thin it a lot.