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Spice up your week with tahini

Tahini is a Middle-Eastern paste made from finely ground sesame seeds. It is wonderful in both sweet and savoury recipes, adding an earthy and nutty taste. Discover recipes using tahini here and try it for yourself.

  1. Tahini, garlic and parsley twists

    Tahini, garlic and parsley twists

    375g pack ready-rolled all-butter puff pastry
    3 tbsp tahini
    3 large garlic cloves, finely chopped
    1 lemon, zested
    3 tbsp flat-leaf parsley, finely chopped
    2 tbsp extra-virgin olive oil
    1 tbsp nigella seeds

    1. Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 large baking trays with baking paper.

    2. Remove the puff pastry from the fridge and leave to stand for 10 mins before unrolling.

    3. Give the tahini a good mix in the jar until no oil is visible, then spread 3 tbsp over the puff pastry in a thin, even layer. Sprinkle over the garlic, lemon zest and parsley.

    4. Cut the pastry into 12 short strips, then twist ensuring the tahini layer is visible on the outside.

    5. Arrange the pastry twists on the baking tray, drizzle with oil and sprinkle over the nigella seeds. Bake for 30-35 mins until golden and crisp.

  2. Tahini, caper and olive pasta

    Tahini, caper and olive pasta

    300g spaghetti
    1 tbsp olive oil
    1 red onion, thinly sliced
    3 large garlic cloves, finely crushed
    100g pitted queen olives, drained and thinly sliced
    2 tbsp capers, finely chopped
    3 tbsp tahini
    50g Tesco Barrel-Aged Feta, crumbled
    ½ x 30g pack fresh basil, leaves picked

    1. Cook the spaghetti in a large pan of boiling salted water to packet instructions. Drain and return to the pan with 100ml of the cooking water.

    2. Meanwhile, heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, stirring regularly, until softened. Add the garlic, cook for 30 secs, then stir through the olives and capers.

    3. Tip the onion mixture into the pan with the spaghetti and stir through the tahini, along with a generous grind of black pepper, tossing until the pasta is evenly coated in a glossy sauce. If it looks too thick or grainy, add a splash of boiling water to the pan.

    4. To serve, divide the spaghetti between 4 plates and top with the feta and basil leaves.

  3. Tahini chocolate brownies with sea salt

    Tahini chocolate brownies with sea salt

    200g unsalted butter, plus extra for greasing 
    200g dark chocolate (74%)
    200g caster sugar
    80g dark muscovado sugar
    4 medium eggs, lightly beaten
    100g plain flour
    50g cocoa powder
    4 tbsp tahini
    2 tsp flaky sea salt

    1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 26x15x5cm baking tray with butter and line with baking paper.

    2. Set a large heatproof bowl over a pan of gently simmering water, add the butter and chocolate and leave to melt. Remove from the heat and stir in the sugars, followed by the eggs.

    3. Sift over the flour and cocoa powder, then fold it into the chocolate mixture until combined.

    4. Pour the batter into the prepared tin and drizzle over the tahini. Using a teaspoon, swirl the tahini over the batter creating a marbled effect. Sprinkle over the sea salt.

    5. Bake on the middle shelf of the oven for 25 mins until lightly risen with a crust around the edges and a gentle wobble in the middle. Leave to cool fully, then cut into 24 squares.

  4. Discover more recipes with tahini

    Discover more recipes with tahini

    There are lots more sweet and savoury recipes with tahini for you to try; it's great used as a dressing in a winter sprout and chickpea salad, a colourful red cabbage and kale salad or a healthy grains and greens recipe.

    It's a must-have in houmous and we've got lots of twists on the classic recipe. Add it to vibrant butternut squash houmous, give it a curry twist in this grilled chicken recipe or make it fiery in this spiced houmous.

    Finally, for something sweet, give vegan doughnutsprotein bites or healthy flapjacks a go.