Tahini Question
Posted by Tweety on Apr 28, 2010 · Member since Jan 2003 · 3135 posts
I was shopping and decided to get some more tahini because I'm almost out, and I've vowed to make my own hummus from now on since I'm on a budget.
Anyway, I've noticed the instructions on two of the brands say to dilute it with an 1:1 ratio of water to tahini. The brand I've been using doesn't say that, so I haven't been doing that. I've always complained that it wasn't "creamy" and too strong. Today I diluted it and voila it's so much more creamy.
Should I have been doing this all along? Do you always dilute tahini?
I never have nor have I heard of doing so. Admittedly I don't like hummus (gasp), but the people I make it for like it. It's not a common food here, so I guess it's possible they wouldn't know the difference. Boy, I was of no help. Lol.
When I make hummus, I always mix the tahini with the lemon juice first, to make it frothy, but I've never diluted it with water...I guess it would have the same effect...
When I make hummus, I always mix the tahini with the lemon juice first, to make it frothy, but I've never diluted it with water...I guess it would have the same effect...
Yep. I've never heard of "diluting" it.
Huh, I've never heard of that either. That could be the reason that some of the tahini I've had in the past has been pretty awful though.
I have never diluted tahini, but it has always had a very strong flavor that I don't care for on its own. I use it, and will continue to use it as it is.
I've never diluted the tahineh but I have occasionally had to water the hummus a little. I boil my own legumes so I always set aside a glass of the cooking water for this.
I have been known to add a little toasted sesame oil to my tahineh because as it sits in the fridge it gets very thick at the bottom, like there isn't enough oil, even though I stir it well.
Aside from that, I have spread undiluted tahineh on toast like PB and like it better. With or without miso. But I'm weird like that.
I'v never read this...but it may not be a bad idea some tahinis are so thick and bitter...I may have to try it out
I never used to dilute it when I made hummus with tahini. I have a husband who hates it and he's omni, so if he's willing to eat veg at home for me, I gave up tahini for him. In the end, I decided to make hummus with a little olive oil, garlic, and crushed sesame seeds. Served it to everyone and never had anyone say that they didn't like it, so I guess they didn't notice the missing tahini.
When I make hummous I always blend tahini, water and lemon juice first. It makes it even more creamy, for sure. Then I add the garlic and spices, blending until smooth. Now come the chickpeas, blending completely and drizzling the oil in last. By blending the tahini with water, it doesn't need nearly as much oil to make it creamy.
As far as tahini goes, in any other case, I don't dilute it. I like the flavour, though, a lot. Some brands are different than others, (more bitter), I get mine freshly ground and it is more sweet than most. If you choose to dilute it for other purposes, just make sure to use it promptly!
I don't dilute my tahini.
Brand, origin and toasted or untoasted affect the flavour etc. A friend told me "always use Lebanese tahini, it's the best," but when I tried it I found it bitter and unpleasant. I once bought Chinese sesame paste; it was so thick it hardened in the jar, and it was dark in flavour and rather musty. So now I buy a local Spanish brand made with toasted sesame and it is delicious, to my mind. I do add a bit of toasted sesame oil to keep it from getting thick and hard at the bottom of the jar, but as far as taste goes, Monki brand is the one for me.