tahini

[lillielangtry]

I have rather a large jar which I bought for making hummus.

Any idea how long it will keep once open (in the fridge)? The best before date is 2015 or something but I assume this means the unopened jar.

Also, any ideas for using it aside from hummus? I like hummus a lot but other suggestions would be great.

[sprite]

in the fridge? oops. i've been treating mine like an oil, left it in the pantry.

i'm not convinced it's making my hummous taste better than without, but i find on it's own it's a lot like peanut butter--maybe you could substitute it?

[lillielangtry]

To be honest I don't know if it needs to be in the fridge, I just assumed that an open jar... I've been treating it like jam, apparently!

I imagine you could substitute it for peanut butter, but I don't like PB on its own. I can't imagine I'd want to eat it on its own.

[Tulipana]

We also have a latge jar of that and treat it like peanutbutter. There is so much fat in there, you don't have to worry.

Hm, now I am craving hummus... :-)

[lillielangtry]

Well, at least if it's going to keep forever, I don't need to worry and can just leave it til the next time I want hummus...

[Tulipana]

That's what we do ;-)

[sprite]

a friend of mine mixes peanut butter and honey, spreads it over chicken, and then bakes it. comes out much nicer than it sounds--i'm betting you could do similar with tahini... maybe i'll try it on my next pheasant.

[shilgia]

You can use it to make the kind of tahini that is eaten with bread/pita, just the way one might eat hummus.

Slowly stir in water, just a spoonful or so at a time. At first, the texture will become strange -- curdled, sort of -- but if you keep stirring, it will become smooth again. Also add lemon juice and a little bit of salt. Add enough water/lemon juice to make it flow off a spoon with the thickness of something like molasses (liquid but not too liquid). When you reach this point, adding further water or lemon juice no longer has the strange curdling effect. Serving with parsley is optional. Eat by scooping it up with fresh pita/challah/white bread.

[Phar Lap]

You can make Tahini and Honey spread-
Mix 2 parts tahini with one part honey.

Avocado and Tahini Sauce:
1 large avocado
3/4 cup tahini

Peel and mash the avcoado and blend in the tahini until smooth.
Adjust lemon and salt to taste.
Serve with salad vegetables, cold chicken or as a dip for mezza.

Cauliflower with Avocado and Tahini Sauce-

1 small  or 1/2 large cauliflower
boiling water
2 teaspoons salr
2 cups Avocado and tahini sauce.

Place cauli in a saucepan with enough boiling water to cover. Add salt, cook until just tender. Rmove, drain.
Pour the sauce over the cauliflower.
Can be served hot or cold.

[MsBelleRae]

Yummm! Thanks for all the ideas. I have a big ol jar just sitting in the cupboard.

[lillielangtry]

Yes, thanks!

Phar Lap, I never would have thought of that last recipe, but I really like both avocado and cauliflower so that sounds like something I should try.

[sprite]

yes, thank you!

[Liiisa]

I can't have tahini in the house... I can go through a jar in 2 days.

I mix it with maple syrup or sugar and it's like halvah. Or you can use it for the classic vegan hippie sauce - mix it with lemon juice and a little soy sauce and cumin and Sriracha or something, thin with a little water, heat it up, pour over tofu or broccoli. looks like vomit but tastes nice.

[sprite]

we have a large tin of maple syrup, so i may steal that idea.

[Webs]

Tahini is like peanut butter. Some can be refrigerated but it's not necessary.

I think, for as much as it's used, you might be better off making your own.

[vinnyd]

Any fat or oil will go rancid given enough time. It will take longer in the fridge than at room temperature. And before it becomes quite rancid the quality will be off.