There's no set rule on where to stock tahini so each store will shelve it where they have space and it makes the most sense for them. If you struggle to find tahini at your grocery store, just ask; they'll happily point you in the right direction. Smaller grocery stores may not carry it. Many online retailers carry the paste so you don't even have to worry about where to find tahini in the grocery store if you have time to wait for delivery. With so many uses for tahini and places you can find it, there's no reason not to grab a jar on your next grocery run.
For further encouragement, take a look at these Tahini Rainbow Cookies yes, it works in desserts too and Tahini-Ginger Noodles. There's good reason to make this ingredient a pantry staple.
Raw tahini is lighter in color and less strong in flavor, and it has a higher nutrient content than roasted tahini. Tahini ranges in color from lightly sandy to deep brown. The lighter styles are made from hull-less sesame seeds that are crushed and may be roasted or raw. Roasted versions are a bit darker and stronger in flavor than those made with unroasted seeds.
Very dark varieties, often found sold in blocks, incorporate sesame seeds with the hull on. These can be quite textured and gritty, and have a strong, toasted flavor that some people find a bit bitter. Tahini has many of the sesame seed's nutritional value intact. Because it's made from a seed that is high in oil, it offers essential fatty acids and is also high in calcium, making it an excellent nutritional source for anyone avoiding dairy.
Although tahini provides a good amount of protein and minerals and it is high in unsaturated fat, it is also high in calories so it should be enjoyed in moderation. A tablespoon of tahini goes a long way. In most grocery stores, tahini is either in the aisle with other condiments like peanut butter or in the aisle with international foods. You can also find it at a specialty or Middle Eastern grocery.
It is sold shelf-stable in glass or plastic jars and is not refrigerated. Stir your tahini well before using, as the oil separates during storage. Once opened, you may have to vigorously stir the oil back into the sesame paste. Store the jar in your fridge to prevent spoiling. Additionally, if you're able to find sesame seeds in bulk bins, which is often the case at international markets or a natural foods store, making your own tahini is inexpensive.
If the grocer has various types of sesame seeds hulled, unhulled, sprouted, toasted, etc. The process of blending the seeds will take just five minutes, and then you can use this homemade tahini in your own hummus recipe or whip up a tahini-based sauce for a Middle Eastern dish.
Salt, to taste. Preheat the oven to F. Toast sesame seeds for 5 to 10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown or burn. Remove the seeds from the oven, and let them cool for 20 minutes.
You can also toast the seeds in a dry skillet over medium heat. Stir the seeds frequently until they are lightly colored but not brown, or about 5 minutes. Transfer the toasted seeds to a tray and let them cool completely. Pour sesame seeds into the food processor. Slowly drizzle in the oil while the processor is running, blending for 2 minutes.
Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. Zitelman recommends choosing lighter-colored tahini and to look out for excessive oil separation in the jar. The oil, which naturally does that, could indicate an oilier seed type—or it could mean the tahini is on the older side. Ottolenghi points out that the packaging on most tahini doesn't tell you much about the type of seed used or how it was made.
But, he says, shopping at a Middle Eastern grocery is a smart move. And hey, take it from the experts who taste a lot of tahini. Both Ottolenghi and Zitelman suggest storing it tightly sealed in a cool, dry pantry or cupboard.
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