Comments on: You say tahini, I say tahina – two minute tahina recipe

By: An ode to hummus bros (or why we’re a nation obsessed with a chickpea dip) | Londoncooking.co.uk

Sun, 20 Sep 2009 16:18:32 +0000

[...] I wonder why – a lot of the supermarket stuff is a bit of a travesty – too lemony, garlicky, to cover up the lack of taste from the key humous ingredients: chick peas and tahini (sesame paste). [...]

By: Are Umeboshi Plums the new tea? / Can they cure water on the knee? | Londoncooking.co.uk

Sun, 12 Jul 2009 12:57:57 +0000

[...] You can also get umeboshi paste, which is great on corn on the cob, and is the secret ingredient in my tahina recipe. [...]

By: Ron

Ron — Wed, 04 Feb 2009 14:00:05 +0000

Yes, thanks Ruth – that sounds about right.

Tahini instead of peanut butter??? Why???

If you buy the tahini in a bottle, then follow the easy steps in my recipe, I’m guessing/hoping you’ll get something quite similar to what you had in Egypt…

Happy tahina-making!

By: Ruth

Ruth — Wed, 04 Feb 2009 13:05:50 +0000

There is definitely a difference between Tahini and Tahina. My stepmother used to buy Tahini in jars in the healthfood shop to use instead of peanut butter when we were kids. None of us liked it; it was thick and heavy and had an odd bitter taste. You can still buy the same thing now in healthfood shops.

When we were in Egypt we were given, in cafes and restaurants everywhere, bread and Tahina as a snack. This was a much creamier houmous like dip with a delicious flavour. We were told this was made by mixing Tahini with ‘other ingredients’ but were unable to find out what the ‘other ingredients’ were.

I will try your recipe and see what it’s like!