Tahini Made Easy

Mighty Sesame Whole Seed Squeeze and Serve Tahini taps into the growing popularity of tahini, a paste made from ground sesame seeds. An important ingredient in Middle Eastern and Mediterranean cuisine, sales of tahini are expected to grow by $ 279. 96 million between 2020-2024 according to Reportlinker.com.

In the past, tahini was used as a sauce for falafels, but now is used as an ingredient in cooking (see recipe below) as well as a condiment for raw veggies, toast, falafel, and burgers that can also be used in place of butter and mayonnaise.  Nutrient-rich with calcium, magnesium, zinc, and iron as well as a good source of vitamins and antioxidants, like B1 and E, good fats, fiber, and protein, the Mighty Sesame Co. makes two types—their Organic Original Squeezable & Ready and now a new spicy Harissa flavor. Both are organic, vegan, gluten and dairy-free, kosher, and halal.

The Mighty Sesame Co.’s website, www.mightysesame.com, features recipes showing how to incorporate tahini into a wide selection of dishes from dips to entrees to desserts. Included are tahini strawberry banana smoothie, creamy hummus, tahini caramel cups, tahini walnut brownies, tahini coleslaw, grilled sweet potatoes with tahini basil vinaigrette, and fish tacos with tahini and sriracha. 

All Mighty Sesame tahini varieties are ready-to-use with just a shake and a squeeze, no stirring required. It is packed with protein and contains 260mg of calcium per serving. Organic, vegan, gluten- and dairy-free, kosher, and halal, it is a 100 percent guilt-free option for everyone. 


Chef Gregg’s No-Bake Tahini Cookies

·      1 cup tahini
·      ¼ cup melted coconut oil
·      2 t. maple syrup
·      ½ t. vanilla extract
·      ¼ t. salt
·      ¼ cup semi sweet choc chips
·      ¼ cup peanut butter chips
·      Sea salt flakes to garnish
Line 8×4 pan with parchment paper.

In a bowl mix together tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in chocolate and peanut butter chips.
Pour into pan and freeze for 10-15 minutes.
Then sprinkle more chips on top pressing them into the tahini cookies so they stick and stay.
Then freeze again for 1 hour. Once frozen sprinkle with flaked sea salt and serve.

Chef Gregg’s Sauteed Asian Tahini Chicken
·      ¼ cup Mighty Sesame Tahini
·      ¾ cup water
·      1 cube chicken bouillon
·      2 tablespoons soy sauce
·      1 tablespoon honey
·      1 clove garlic, minced
·      2 teaspoons minced fresh ginger
·      2 teaspoons butter, or as needed
·      6 skinless, boneless chicken thighs cut into cubes, or more to taste
·      1 teaspoon sesame seeds, for garnish
Bring water and bouillon cube to a boil, until bouillon cube has dissolved.
Lower heat to low. Whisk Mighty Sesame tahini, honey, soy sauce, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat. This will allow the mixture to thicken naturally, so keep a watch on it.

In a skillet, heat butter over medium heat, once pan is hot cook and stir chicken until cooked, about 10 mins. You want to get a nice sear on the chicken at this time.

Pour tahini mixture into skillet and toss chicken to coat.

Plate, garnish with sesame seeds, and enjoy.