Tahini is probably my second favorite fat after olive oil. :)
It is healthy, versatile, and delicious. And just like olive oil, not all tahini is made the same way. The source of the sesame seeds and the way they are processed to achieve the perfect paste is part art and part science.
One of my latest and favorite discoveries is Seed + Mill.
Their tahini is smooth, nutty, with a depth of flavor seldom found in the generic supermarket brands.
This fresh and vibrant recipe - created by Seed + Mill founder Rachel Simons - is my new go-to for tahini. I double up the sauce ingredients to keep some in the fridge to eat with pita bread or add some pizzazz to any leftovers. Delicious!
