Tahini

Serve a thick slice for breakfast or an afternoon pick-me-up.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

Enjoy this velvety black sesame and red masa champurrado right off the stove as a dessert, or savor it with the crunchy company of a sugar-encrusted buñuelo.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

This beet-tahini dip starts off sweet, then gets a little spicy.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

This cake has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. Tahini brings pure sesame flavor and a lining of sesame seeds adds a bonus level of crunch.