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You might have noticed that The Source Bulk Foods stocks two types of tahini: hulled and unhulled. Although both are made from whole sesame seeds, unhulled tahini, which is darker in colour, stronger-tasting and bitter, is made with the nutrient-dense husk of the sesame, which is left out of hulled tahini. Either way, both types are good for you.
  • What Is Tahini?

     

    Tahini is a delicious paste made from toasted ground sesame seeds. The versatile condiment can be served by itself, whisked into a salad dressing, added to hummus or baba ghanoush, used in savoury dishes or cooked into desserts.

    The thick spread has long been treasured in Middle Eastern cooking and plays an important role in the Arab culture, in which sesame seeds are considered both food and medicine and offer nourishment to the physical body and overall wellbeing.

  • Why Is Tahini Good For Me?

     

    1. Tahini is high in zinc, an essential mineral that plays a vital role in skin health.
    2. Tahini contains a rich source of calcium, magnesium, lecithin potassium and iron.
    3. Tahini is filled with beneficial B vitamins which boost energy and brain function.
    4. Tahini is high in unsaturated fat and protein.
    5. Tahini tastes delicious!

     

    Note: The naturally occurring oils in tahini will separate over time. This is a good thing as it means no additives or chemicals have been added to your tahini to stop it separating.

  • How Can I Use Tahini?

     

    So many ways! Our favourite? In these Tahini, Coconut and Almond Cookies…

    Tahini, Coconut and Almond Cookies

    Makes: 12-14 cookies

    • ½ cup almond meal
    • ½ cup desiccated coconut
    • ¼ cup tahini
    • 3 tablespoon coconut milk
    • 3 tablespoon maple syrup or honey
    • ¼ cup raw almonds, roughly chopped, plus extra for topping
    • 100g dark chocolate, melted,

     

    Preheat oven to 180°C. Line a baking tray with baking paper.

    In large bowl, combine almond meal and desiccated coconut.

    In smaller bowl, combine tahini, coconut milk and maple syrup until well combined.

    Pour wet ingredients into dry and combine. Gently stir through almond pieces.

    spoon mixture onto baking tray. Flatten with back of fork or spoon.

    Bake for 15–20 mins, until golden brown.

    Allow cookies to cool completely before drizzling with melted chocolate. Sprinkle with extra chopped almonds.

What’s your favourite use for tahini? Tag us in your favourite recipes on Instagram!

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