View Full Version : Raw tahini
11-07-2005, 08:38 AM
Has anyone successfully made raw tahini, it always tastes like crap when I try and I have to throw it out.
Also has anyone tried the Maranatha raw tahini, I was going to buy it but wondered if it also tastes like crap.
Should I just give up on tahini in general, or make it with something else like pine nuts or whatever. Does it only taste good roasted? Am I doing something wrong?
I'm glad you asked about this. I did buy some of the Maranatha raw tahini and it tasted very bitter. At first it would taste ok, but then a the bitter taste took over. I even asked at the health food store where I got it if it was supposed to be bitter but they said they didn't know. I tried to make a salad dressing out of it with an orange and a bit of honey but it still tasted bitter to me so I discarded it thinking I had got a bad batch. I've never tried to make it myself. I'm hesitant to buy it again.
11-07-2005, 09:17 AM
I just use crushed sesame seeds in anything that requires tahini (that being hummus for me) but I actually did that even before I ever heard of raw so I am used to it. I dont even know what tahini is supposed to taste like.
11-07-2005, 09:38 AM
I'm not sure what "crap" tastes like as I don't eat it.
Tahini, to me does have a bitter taste. I've used it as a dressing in various recipes. The taste does have to be balanced with other ingredients IMO.
It's not my favorite seed ground up although I do use in it's whole state.
11-07-2005, 09:43 AM
I have used the Maranatha raw tahini in many recipes; if you are looking for a sweet almond butter like flavor you definitely will be disappointed!! I think its an acquired taste if you plan to have it straight!!! My favorite use for it is making a salad dressing with Tahini, carrot juice, a bit of Apple Cidar vin, some oil and dill ~ you won't believe how good it is, I think the sweetness of the carrot balances out the bitter sesame taste. And then my usual is dumping some carob right in the jar and mixing it in good ~ quite yummy and kills choco cravings.
11-07-2005, 12:17 PM
thanks for all your replies! And for saving me buying the Maranatha!
I read that sesame seeds go stale fast, I bought brand new ones, and it was still awful IMO. I've tried soaking, not soaking, etc...
What I'm after is a good hummus, I'm thinking maybe I should forget about the tahini and work with other stuff. Anyone make a good hummus or something similar?
11-07-2005, 12:25 PM
I don't know what taste people are looking for... sesame seeds are not sweet. In fact they are rather bitter. I've never had a "bad" jar of Maranatha. I keep it in the refrigerator after opening, and use it within a month or two. It keeps really well.
Most sesame recipes use either honey to sweeten, or garlic/ginger to spice up.
But sesame is not sweet.
11-07-2005, 12:43 PM
I never had tahini (raw or otherwise) before coming to this board. I had never even heard of it. I bought a jar of Maranatha and I thought it was putrid. But, I don't know if it was the brand, or if I just don't like tahini.
11-09-2005, 11:36 AM
Anyone make a good hummus or something similar?
You can make a good hummus out of sprouted garbanzos.
11-09-2005, 12:51 PM
I just made hummus but I see that you want someone who has made "good hummus" so I will have to excuse myself. Mine was bitter. I will struggle through as much as I can of it and then make bitter crackers with the rest. I should not be dissapointed. I was never a great cook so how do I expect to be a great uncook.
11-09-2005, 01:52 PM
I have purcahsed and made my own tahini and I came to the conclusion it is something I simply do not like. That is OK when I was SAD there were things I did not like then too ! So no biggie, find foods you do like !!
11-09-2005, 02:20 PM
Tahini is a required taste if you decide to eat it alone or on a veggie or something. However, it does seem to do well in recipes. So far I've only really used it for my hummus recipe and dressings. My hint with hummus...I made hummus one night and it tasted horrible, but I had gone through all the trouble of sprouting the garbanzo's and making it, so I decided to try and salvage it, I added some salsa I had made earlier in the day, and just a touch of white miso, it was delish. My non-raw roomate even liked it. Good luck in your search for the perfect hummus ;-)
11-09-2005, 02:55 PM
I seem to be the lone ranger here, but I LOVE tahini, raw or otherwise. Victoria Boutenko has said that sesame seeds have the highest concentration of assimilatable calcium of any food.
11-09-2005, 06:44 PM
I too thought tahini bitter and aweful when I first tried it. I now live off the stuff! It is an acquired taste, for sure, but once you acquire it, WATCH OUT! :p
1 clove garlic
juice of 1 lemon
1 T Maranatha smooth and creamy raw tahini
1/2 cup olive oil
pince Celtic sea salt
Whiz up in the blender and apply liberally to salad and thighs! :rolleyes:
This is my basic salad dressing on which all other salad dressings are based. I add things to this, like sun dried tomatoes, or various herbs. Keep trying, sesame is such a great calcium/magnesium source that it would be a pity to do without it.
11-09-2005, 08:20 PM
Nope, not alone. I love raw tahini. I spread it on a raw nori sheet and yummm
11-11-2005, 04:26 PM
rejuvinative foods makes a great trully raw and organic tahini.Its kind of pricey but guaranteed live.You'll find it in the refrigerated section.
11-11-2005, 08:42 PM
Ginger Sesame Hummus
In a unique departure from traditional hummus, ginger lends a fresh edge.
By Mary Taylor and Lynn Ginsburg
2 cups cooked garbanzo beans (better - sprouted)
3 tablespoons rice vinegar from pickled ginger (I used Mirin)
1 tablespoon toasted sesame oil
3 to 4 tablespoons tamari
3/4 cup roasted almond butter
2 cloves garlic, minced
1 teaspoon minced ginger root (I added more)
Black pepper and salt to taste
3 tablespoons minced cilantro
1. In a food processor fitted with the metal blade, puree the beans until evenly ground. Add the vinegar, sesame oil, 3 tablespoons tamari, and the almond butter. Continue to puree until very smooth. Add the garlic, ginger, pepper, salt, and cilantro. Process just to blend. Chill, covered, before serving.
11-11-2005, 10:12 PM
I also love raw tahini, but if it is bitter, you can cut the bitter taste with lemon juice, then add some fresh garlic, and yummy you have a great sauce for anything.
I can't get enough tahini, but then, I've always liked it, even when I was SAD.
so, maybe it is an aquired taste.
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