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Tahini dip

Tahini, jar 453g. (Natural oil separation is visible at the top)

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Tahini and sesame paste are ground sesame seeds used in cooking. The Middle Eastern tahini is made of hulled, lightly roasted seeds; the East Asian sesame paste is made of unhulled seeds.

Tahini is a major ingredient in hummus bi tahini and other Middle Eastern foods. It is sold fresh or dehydrated.

Sesame paste is an ingredient in Chinese dishes; it is a key ingredient of the Szechuan dish Dan dan noodles.

Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, and higher in some nutrients. Paste made from black sesame seeds is said to have higher nutritional value than the brown variety.^{[citation needed]}

Tahini is the Arabic word طحينة IPA: [tˁaħiːnah], or more accurately tahinia طحينية, from the root طحن tˁ-ħ-n 'to grind', closely related to طحين IPA: [tˁaħiːn] 'flour'.

Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is a popular condiment for meat and vegetables in Middle Eastern cuisine. It is also a main ingredient in soups. As a spread, tahini can replace peanut butter on bread, though the flavor and texture are quite different.

In Turkey, tahini mixed with pekmez is common as a breakfast item, especially in winters.

In Cyprus, tahini is mixed with a sort of pastry along with sugar making a sweet desert or breakfast side. It is called Tahınlı and is most common in the northern occupied part of Cyprus.

Tahini is also the main ingredient in the Mediterranean type of halva.

Tahini is becoming more common in European cuisine and can be found as an ingredient in some pre-packaged sandwiches.

Sesame paste is also used in Chinese, Korean and Japanese cuisines.