I had never worked with tahini until recently, despite experimenting with ingredients from around the world. Tahini is a paste made from sesame seeds and is a common component in many Middle Eastern dishes. If you’ve enjoyed hummus or baba ghanoush, you’ve likely tasted tahini.
Sesame King contacted me on Twitter and offered samples of two of their six flavors: light roast, roasted, honey, garlic, Cajun and tomato basil. Naturally, I chose the garlic and Cajun varieties.
The jars are excellent quality. Like natural nut butter, the oil separates on top, so give the jar a good stir before using. The flavors are intense and versatile.
My first use was on the grill. I coated a dozen raw shrimp with the garlic tahini, then grilled them over medium-high heat. Be sure to oil the grates, as tahini can stick, but the result is worth it: a nutty, golden crust similar to frying. They were so good we made another dozen immediately.
With the Cajun tahini I kept things closer to classic hummus and made Cajun hummus. I grabbed roasted garlic and brined cherry peppers from the olive bar and put everything in a food processor. In minutes you have a vibrant, flavorful dip that’s substantial enough for a quick weeknight meal or a party appetizer.
Cajun Hummus
Ingredients
- 1/3 cup Sesame King Cajun tahini paste
- 2 tablespoons lemon juice
- 5 roasted garlic cloves
- 4 cherry peppers
- ½ tsp. salt
- 1 15- oz. can garbanzo beans, plus liquid
- olive oil
- smoked paprika
- pita bread
Instructions
-
Place the tahini and lemon juice in a food processor and blend for about 30 seconds to combine.
-
Add the roasted garlic, cherry peppers and salt, then process until the mixture is smooth.
-
Drain the garbanzo beans, reserving the liquid. Add the beans to the processor and blend until smooth.
-
If needed, add 2–3 tablespoons of the reserved bean liquid and process until the hummus reaches a creamy consistency.
-
Transfer the hummus to a serving bowl and smooth the top with a spoon in a spiral pattern. Drizzle with olive oil and sprinkle with smoked paprika. Serve with warm pita triangles.
Nutrition information is automatically calculated and should be used as an approximation.