TAHINI is an excellent source of copper, manganese, amino acid methionine, healthy fatty acids (omega-3 and omega-6), as well as, calcium and protein.
Here are some ideas on how to use it! Happy eating! (source from Seriouseats.com)
1. Dip raw veggies in it. For a simple snack, reach for tahini instead of ranch dressing next time you're looking for a dip for crudités. Add lemon juice, salt, and a dash of pepper or hot sauce for extra flavor.
2. Spread it on toast. On whole wheat bread, perhaps with a little honey or agave syrup, tahini can be part of a balanced breakfast.
3. Drizzle it on falafel. For a no-stress summer meal, warm up store-bough frozen falafel and stuff it a pita. Thin out your tahini by adding add a few tablespoons of hot water and lemon juice and then drizzle it over the sandwich.
4. Use it to make Tarator sauce. Tarator is a little-known but much-loved multipurpose sauce that's particularly tasty for dipping grilled chicken or steamed vegetables. Add 4 cloves minced garlic to ½ cup tahini, ½ cup lemon juice, and ¼ cup parsley. Pulse in a food processor until combined.
5. Dress your salad with it. Give your balsamic dressing a break and try a tahini-based salad dressing instead. For an easy recipe, combine ½ cup tahini and ½ cup olive oil with 2 teaspoons apple cider vinegar, 2 teaspoons of lemon juice, and 2 teaspoons of grated ginger in a blender. Drizzle over your greens and enjoy.
6. Make a double sesame burger. Why should the bun get all the sesame love? Tahini is super as a mild condiment on meats. Use it straight or enhance with a little lemon juice and smoked paprika and spread it on your burger. Some feta and cucumbers would complete the Mediterranean theme.
7. Stir it into soup. I recently suggested peanut butter as an alternative to flour and butter based roux for thickening soups. Because tahini and peanut butter have a similar consistency, you can use tahini as an alternative soup thickener, too.
8. Have Main Course Baba Ghanoush. Roast a baby eggplant in the oven, until soft. Combine 2 tablespoons tahini with a clove of crushed garlic, lemon juice, and salt and pepper to taste. Cut a slit in the eggplant and spread tahini inside for a kind of deconstructed baba ghanoush.