Tahini is the ultimate vegan staple.


because it is super nutritious, wholesome, a great source of copper (essential for iron absorption) and fiber (2 grams in 1 tbsp) and protein too (3 grams in 1 tbsp!), tasty and versatile: tahini can go savory and go sweet just as well.

*unless you are allergic to sesame seeds- ground sesame seeds are what tahini is made of, in which case- steer clear.

Here is a link to an article summing up the nutritional values of tahini.


By the way- the article warns from creating an imbalance between eating too much of omega 6 foods (such as tahini) and not enough omega 3 rich foods.

I remind you that I am not a dietitian, but I do know that omega 3 rich foods are flax seeds, chia seeds and walnuts. (and of course-fish- but these are irrelevant to vegans).

Also- you need to remember tahini is very healthy-but- contains quite a lot of calories-2 innocent tbsp of raw tahini hold 178 calories(!) .that is a definite wow- to be considered when dipping your spoon into the jar.

So -keep your balance- always a good advice- whether we are are discussing omega 3 or life in general.

To the point-

The other day I was making tahini-and for some reason-or for no reason at all- I neglected to implement my all time useful tip concerning tahini making: I poured half and half: (tahini-cold water ratio) right at the beginning, thus making the stirring much more difficult.

I immediately thought I needed to warn any of you from making the same mistake, so here I am, providing another great humanitarian service.

The secret is-as with every mixture of two separate products (or people- actually) –start the mixing gradually.

What I mean is-

  1. Pour all the raw tahini you need-(want?) into your designated bowl. (do prefer a bowl that can be sealed- food safety, fridge smells, (spillage probability?) etc).

2. drizzle only some of the water you need to form the tahini- not all at once.

3. like pancake batter.

4. stir and add more water, stir and add. continue until satisfactory consistency is reached.

5. what is the desired tahini consistency?

that is a matter of taste.

some like their tahini thick and pasty, some like it very watery.

Mind you Tahini cannot hold for more than a couple of days in the fridge, and it does thicken.

What can you do with tahini??? seriously?

Just about drizzle it over everything.

if you want it savory- squeeze half a lemon and add salt. if you want to make a healthy tasty sweet spread- add date syrup instead. add to chickpeas and make hummus. make protein treats. use as a salad dressing. use as antipasti dressing. spill on your dress.

The evolution of tahini.

from simple tahini- to green savory tahini in 2 seconds, just add some parsley and use your hand mixer to create green tahini. if you are a warrior-add some raw garlic- then stay away from the human race for the rest of the day.

Can’t help but appreciate those cheap +healthy+ yummy foods that can be bought at any supermarket.

Enjoy- the coolifower.

I am not a medical/health/emotional/financial /nutrition or any other kind of expert as far as it concerns the contents of this blog,  therefore anything written on the blog is not to be taken as any kind of advice, and should you choose to rely on anything  I write on this blog- you are doing it at your own risk and at your own responsibility.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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