So, I bought some tahini because I was going to put it on some falafels, but when I tried it out on some barley, it tasted terrible. It was extremely bitter, and had a super thick texture, unlike the thinner and tastier tahini I had on a falafel at a restaurant before. Any suggestions on how to make the tahini a bit more bareable? I'd hate for it to go to waste.
Oh i read what you wrote again - you buyed an allready made tahini ? cause usually you buy a concentrated tahini and then you mix it with water and some lemon juice - so you can try to add water slowly and mix it while adding the water
I love unhulled (dark) tahini. I use it to make tomato and tahini toasties (jaffles), hommus and dip celery and carrots into it. Might be an acquired taste but is way healthier. 1 tbsp has about 160mg of calcium, the hulled (light) has about 10mg.
"When you are born, you are set forth to die. The fact that you live or don't live between these two dates depends solely upon your own will, opportunities and desires. The weight exerciser, of course, indicates that he chooses to live." Joseph Curtis Hise
For me the best tahini sauce ever is from Aveline Kushi's macrobiotic cookbook:
Mix well 3 parts of tahini with 1 part of miso paste, and then add slowly some lukewarm water. You can make it like mayonnaise or thinner. I never had a guest who disliked this sauce, almost everyone adores it It is good over cooked vegetables, grains, sandwiches (instead of mayonnaise, maybe with a drop of lemon juice, too)
rice or barley malt, or agave, or.... mix it with tahini, very little water and unsweetened cocoa powder... yummy! and if you add some ground baked hazelnuts, it's heaven or, you can add some crude wheat germs (full of protein)