Tahini is a spread and sauce made ​​from crushed sesame seeds. It has many uses and can be used in the preparation of many dishes, as well as an independent store. More importantly, are full of essential vitamins, minerals and amino acids. The first notes of tahini were found in the Arab cookbook in the 13th century. From Arab countries have expanded to include India, Korea and Japan. Today it is often used in Mediterranean kitchen and the Balkan countries.
Creamy Maple Tahini Dressing


The richness of nutrients

Tahini is an excellent and easily digestible sources of calcium. One serve of tahini contain about a third of the daily recommended a dose of this mineral. Calcium is important for strengthening bones, teeth and muscles, and studies have linked it with a reduced risk of allergies and some cancers.

Tahini is also rich in iron, magnesium, potassium, phosphorus and vitamins B and E. Vitamin E for its antioxidant properties dubbed ” the Fountain of Youth”. It helps slow the aging of cells and tissues maintain mental freshness and old age. B vitamins found in tahini include B1, B2, B3 and B5.

These members of the B complex promote healthy growth and division of cells, including red blood cells. B vitamins are also useful in accelerating healing of injured tissue and healthy brain function, including mood and concentration.

Tahini is a rich source of essential fatty acids, omega 3 and omega sixth. These acids are important for the health of joints, cartilage, cardiovascular system, brain and skin.

Sesame seeds are rich in the amino acid methionine, which is an important contributor to the hepatic clearance of toxins and absorption of other amino acids in the body. 20% of the content tahini forming proteins, which means that it is richer in protein than many nuts. It is therefore suitable as a source of protein and vegetable fat for vegetarians and vegans.

Tahini is regarded as an aphrodisiac, it is as a means of raising libido, and as a natural remedy for erectile dysfunction. High pH value, which means that it is alkalized body, neutralizing the effect of acidic foods with low pH values​​.

The latest research shows that regular consumption of tahini significantly reduces the risk of a stroke and heart attack. Being one of the ingredients of tahini, sesame oil, has a high caloric composition, eat it in moderation if you’re on a diet.

The ease of digestion

Tahini is a great food for everyone with digestive disorders. Since for preparing sesame seeds very finely crushed, tahini is very easy to digest. Because of this feature also help the digestion of other foods.

Tahini in cooking

Tahini is a commonly used ingredient raw diet. You can eat it as a sauce with raw or roasted vegetables or as a spread on bread and pastries. Some describe it as a substitute for butter, margarine and peanut butter,. It needs to be kept in a tightly sealed jar in the fridge.

Does not peel sesame

There are two main types of tahini: one is made ​​from dehulled, and the other of not shelled sesame. Better are this second kind, because peeled sesame seeds have a higher nutritional value. Sauce of hulled sesame deprived of many important ingredients. Raw tahini contains more nutrients than tahini, which is made from toasted sesame seeds.

Preparation of tahini

For the tahini you need olive oil and sesame seeds. 200g sesame ten minutes frying pan, stirring continuously, then grind in a blender with 2-3 tablespoons of olive oil.Optionally, you can add tahini and 1-2 tablespoons of lemon juice and sea salt, and cocoa, honey, vanilla and chocolate. Raw yeal tahini contains more nutrients, and the real in the same way, but without frying sesame seeds.



Tahini is a key ingredient in hummus – healthy and tasty spreads based on chickpeas.


1 cup of cooked chickpeas

 1/4 cup tahini

1/4 cups of olive oil 

2-3 cloves of garlic 

1 cup lemon juice 

1 teaspoon salt

Preparation Crumble leftover garlic and mix it with salt. Insert it and the other ingredients in a blender,with the exception of lemon juice and olive oil. Good grind, and finally add the lemon juice and olive oil. If necessary, dilute with water remaining from cooking chickpeas.  

If desired, add to pepper, cumin and other spices. Bon Appetit!