Tahini Substitution Recipes
TAHINI
I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread sesame seeds onto a baking sheet.
- Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
- Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg
HOMEMADE TAHINI
Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.
Provided by SFChef
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 48
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
- Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
- Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.
Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg
MOCK TAHINI
Tahini is either too expensive, unavailable where you live or you don't have the time to make it from scratch... Although I always prefer the real deal, there have been a few times that I've run out of tahini and had to use this emergency substitute.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- If you have the time, lightly toast the sesame seeds and allow to cool then proceed. If pressed for time, bypass the toasting.
- In food processor or blender combine all *ingredients and blend until relatively smooth. Add more oil if necessary to aid in blending. There definitely will be whole seeds remaining no matter how well you blend, and that's okay.
- Mixture will be very oily and not very smooth. (Remember, this is an emergency!) ;).
- If time permits, allow tahini to set for 30 minutes.
- NOTE: If you don't have any time available to toast or blend the seeds then omit those steps and add the whole seeds and oil directly into your recipe, depending of course on what you are preparing. It's a judgment call.
- Very important to be sure your sesame seeds are fresh before starting this recipe! If not, your tahini will taste rancid. ALWAYS keep sesame seeds refrigerated!
- Refrigerate any leftover tahini.
- *Bear in mind that my measurements are approximated. Adjust amounts accordingly.
Nutrition Facts : Calories 520.7, Fat 58.9, SaturatedFat 8.4
TAHINI SUBSTITUTION
Make and share this Tahini Substitution recipe from Food.com.
Provided by Ambervim
Categories High Protein
Time 3m
Yield 1 Cup
Number Of Ingredients 3
Steps:
- Mix well.
Nutrition Facts : Calories 2987.6, Fat 267.2, SaturatedFat 44.2, Sodium 1065.8, Carbohydrate 100.7, Fiber 33.9, Sugar 17.8, Protein 91.3
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- DIY tahini. The good news is that tahini is actually super simple to make and the homemade stuff is the best substitute for the store-bought variety. To make your own tahini, all you need is sesame seeds and a neutral oil.
- Sunflower seed butter. On the off-chance that you have sunflower seed butter but not tahini in the pantry, you’re in luck. Simply blend some sesame oil into that seed butter and the resulting paste will be a convincing tahini imposter, both in terms of texture and taste.
- Cashew and almond butter. The price tag is a bit steep when it comes to these spreads, but they have a mild richness that works well when substituting for the flavor and texture of tahini.
- Peanut butter. This swap is likely the most practical solution because unless you have an allergy, you probably have some PB hanging around your pantry.
- Greek yogurt. True, something will be lost when you substitute tahini with Greek yogurt but depending on the recipe, that might not be such a bad thing.
- Sesame oil. When it comes to both marinades and salad dressings, sesame oil can save the day. It comes from the same source as tahini and it has a very similar flavor profile.
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- Fish Sauce. Fish sauce is another top substitute for miso. It is a thin sauce made from fermented fish and used widely throughout Southeast Asian cuisine.
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- Homemade Tahini. If you can’t find tahini in-store or have run out but have sesame seeds on hand, you can easily whip up your own homemade batch. All you will need are sesame seeds and a neutral flavor oil.
- Sunflower Seed Butter. Sunflower seed butter makes a good alternative in most dishes. If you have sunflower seeds on hand you can also make your own sunflower seed butter.
- Black Sesame Paste. Black sesame paste is a Japanese condiment also known as Kuro Neri Goma. It is used in sweet and savory dishes. Black sesame paste is made with 100% black sesame seeds in the same way regular tahini is made.
- Cashew and Almond Butter. You can use any type of nut butter whether it be cashew, brazil, almond, or macadamia butter as a tahini substitute. The flavor profile won’t be exactly the same, but you will achieve the same rich creamy texture.
- Peanut Butter. Peanut butter is one of the easiest replacements for tahini since you probably have it in your pantry already (unless you have an allergy).
- Greek Yogurt. Greek yogurt won’t be an exact match for tahini, but it can be a creamy lower calorie alternative. Although Greek yogurt is thick and creamy, it doesn’t have the same palette-clinging density.
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- Peanut Butter. While we don’t always have a bottle of tahini paste in the cupboard, almost everyone has a jar of the good stuff: peanut butter. This substitute for tahini paste is the easiest, barring any peanut butter allergies that make it an unsuitable option.
- Sunflower Seed Butter. This seed butter is pretty close to tahini itself, making it an excellent tahini replacement. Blend some sesame oil into your sunflower seed butter to make it an even closer fit with that distinct tahini flavor.
- Cashew or Almond Butter. These rich nut butters both make great substitutes for tahini, but beware if your recipe calls for a lot of tahini – they usually come with a hefty price tag!
- Sesame Oil. Sesame oil contains the same main ingredient as tahini, making its flavor pretty spot on to substitute. The texture of the oil will likely throw baked recipes out of whack, but it works incredibly well in liquid recipes, like marinade and salad dressing.
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