It's worth it to seek out the good stuff.
. “You either need to buy tahini that is nice and smooth or stir the heck out of it beforehand.” If you’re averse to stirring and find your tahini has separated like Harry Styles and whoever he was last dating, Sarah suggests dumping the whole jar in the blender or food processor.
In addition to texture, flavor is another indicator of tahini’s quality and freshness. “Tahini has a slight bitterness that most other nut or seed butters don’t,” says Andy. “It’s quite savory. You want it to taste earthy, nutty, and rich.” But if that bitterness tips over into astringency—that mouth-drying sensation that you get from a tannic red wine—that is not the tahini for you.
In addition to Soom, Andy and Sarah like Seed+Mill—which, like Soom, is made from Ethiopian sesame seeds and processed in Israel—andBuy it:
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