Best known as a key ingredient in the manufacture of hummus, tahini is also widely used across Middle Eastern cuisine as a dip or food topping in its own right.
It’s a thick paste produced from ground sesame seeds – made by crushing the seeds and then soaking them in water so that the bran sinks and the kernels float to the surface. The kernels are then skimmed off, toasted and ground to produce the oily paste known as tahini.
Not only a superb source of flavour, tahini paste is also rich in calcium, manganese, the amino acid methionine and omega-3 and omega-6 fatty acids.
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