Like its nut and seed butter brethren, tahini can also add a luxuriantly fatty and creamy richness to baked goods and other treats. Try it in smoothies, muffins, or caramel-y, creamy desserts.
If there is a caveat to tahini, it might be that you’re unlikely to use more than a tablespoon or two at a time, thus jars of it are apt to sit in your pantry for months on end. If you’ve tried all of the above uses and still have some left, not to worry. One of the magical things about sesame is that is contains relatively stable oils with a high concentration of antioxidants, meaning that tahini can last for a long time before it goes rancid. Although its shelf life can vary depending on factors related to how it is made, such as roasting, it will generally stay good for months, if not years. Like other nut and seed pastes, expired tahini has a musty, stale smell and tastes noticeably bitter and funky.
Do you have any favorite ways of using up a never-ending batch of tahini? Let us know in the comments.
