Chinese cooks use the toasted sesame seeds, and Chinese tahini, called sesame-seed paste, is sold in Asian markets. Its stronger flavor lets you use less with the same results. Natural-food stores sell both toasted and untoasted tahini.
When incorporating tahini into cold sauces or dressings, combine it with liquid in a blender or mix with a small amount of water to allow the oil to distribute evenly and prevent lumps. If it lumps with the addition of other ingredients, gradually add more liquid until the lumps smooth out.
Tahini becomes rancid quickly at room temperature. Once you buy and open a jar, store it in the refrigerator. I learned to store the jar upside down (with the lid tightly screwed on) to make remixing the oil and solids easier. They tend to separate as the tahini stands but can be stirred back together. Even opened containers of tahini keep for about nine months in the refrigerator, a year in the freezer.
As I was experimenting with using tahini, I found that its flavor blends beautifully with orange or lemon juice. This tangy sauce is a delicious salad dressing, marinade for grilled foods or sauce for falafels or pita sandwiches.
TAHINI SAUCE 2 tablespoons toasted tahini
1 tablespoon lemon juice
1 to 2 tablespoons rice vinegar or to taste
1 large seedless navel orange, peeled and chopped
1 to 2 tablespoons honey
1/2 teaspoon dry mustard
Dash ground cumin
Salt to taste
Orange juice, optional Combine tahini, lemon juice, vinegar, orange, honey, mustard, cumin and salt to taste in blender container, and process until very smooth. Thin with additional orange juice, if desired. Makes 1 1/2 cups.
Nutritional data per tablespoon: Calories, 9; protein, 0.2 gram; carbohydrates, 2 grams; fat, 0.3 gram; cholesterol, none; sodium, 4 milligrams.
