Most of us know of tahini as the toasted sesame paste that no good hummus recipe can be without, but this unassuming condiment can be used to create so much more. A much-loved ingredient of Ottolenghi, the rich, nutty flavour of tahini lends itself to a wide variety of potential flavour combinations, from adding a cooling creamy element to a spicy tomato-based dish to taking a sweet chocolate treat to a unique and complex level.
Whether you are someone who happily pours tahini on everything or someone just starting to explore this wondrous paste, Ottolenghi’s cookbooks have plenty of tahini-based inspiration. Read on to discover eight of our favourite Ottolenghi tahini recipes.
Yotam Ottolenghi’s Chilli Fish with Tahini
Tender white fish is simmered in a fruity ancho chilli tomato sauce. To complement the subtle heat from the chilli, the dish is finished with a creamy tahini sauce.
Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic
Brussels sprouts haters, don’t scroll past just yet. Once you’ve tried them roasted until golden in a black garlic paste and drizzled with tahini, your opinion will be changed forever.
Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli
In this veg-centric dish, spice-dusted butternut is roasted and topped with lime and chilli, but the tahini yoghurt dressing is the star of the show, adding a creamy freshness to the plate.
Middle Eastern Millionaire’s Shortbread
This inspired twist on the classic millionaire’s shortbread has a buttery shortbread bottom, halva in the middle and a glossy tahini caramel icing. Sweet but bitter, with a little saltiness, these are a perfect afternoon treat for a tahini fan.
Yotam Ottolenghi’s Burnt Aubergine with Tahini
This complex Middle Eastern-inspired dish can be served as a dip with veggies or as a refreshing side to a summer feast. Top with a generous drizzle of olive oil and a sprinkle of pomegranate seeds.
Yotam Ottolenghi’s Grilled Banana Bread with Tahini and Honeycomb
So you’ve tried banana bread, but have you tried it with fresh honeycomb and a generous drizzle of tahini? Run don’t walk…
Yotam Ottolenghi’s Crushed Puy Lentils with Tahini and Cumin
This delicious take on hummus is packed full of flavour and makes for a hearty lunch or light dinner. Serve warm with soft boiled eggs and plenty of pitta bread to dip generously.
Yotam Ottolenghi’s Little Baked Chocolate Tarts with Tahini and Sesame Brittle (or marmalade)
These decadent chocolate tarts feature a hidden layer of tahini and honey and are topped with a shard of sesame brittle.
