Tahini is a paste made from sesame seeds, which serves as a basic ingredient in Middle Eastern cooking for it is the foundation for recipes such as hummus.

North African and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of un-hulled seeds. Sesame paste is an ingredient in some Chinese, Korean, and Japanese dishes; it is used in some versions of the Szechuan dish Dan dan noodles. Sesame paste is also used in Indian cuisine.

The Arabic word ‘tahain’, - طحين  - means flour and is derived from the root verb ‘to grind’. Tahini is a major component of and other Middle Eastern foods.

Healing properties

Tahini is made from roasted sesame seeds, which are high in lignans, cholesterol-lowering plant agents. They also contain beneficial minerals, including copper, which provides relief from rheumatoid arthritis. They help to extract excess liquids from the digestive process and consolidate loose bowels. Sesame seeds contain magnesium and calcium in high levels, which help women who have trouble sleeping during the menopausal years, reduce PMS symptoms, and prevent migraine headaches.

Tahini Chicken

You will need:

• 1 cup brown rice

• 2 chicken breasts, skinned, boned and cut into bite-sized pieces

• 3 tablespoons tahini (sesame seed paste)

• 1 cup sliced raw mushrooms

• 6 cup unsalted chicken broth

• 4 cloves garlic, minced (more or less to your taste)

• 2 cups broccoli florets

• Sesame seeds for garnish

In a medium saucepan, combine 2 1/2½cups of the chicken broth with the brown rice. Set covered on high heat until boiling; then reduce heat to simmer. Simmer covered 40 minutes or until all broth has been absorbed and rice is cooked.

In a small saucepan, combine 2 1/2 cups of broth, the garlic, and tahini. Set uncovered over medium heat and allow to cool and thickens slightly while you prepare the rest of the dish. Remember to stir occasionally.

Heat a large platter and a small bowl or plate. In a wok or frying pan, heat ½ cup of remaining broth until boiling. Separately sauté the garlic, mushrooms and broccoli until cooked but still crisp. Then, transfer them to the small preheated bowl or dish.

Heat the remaining broth and sauté the chicken pieces, a few at a time.

Arrange cooked rice on the hot platter, top with chicken and vegetables and pour on the aromatic sauce. 

Sprinkle with sesame seeds and voila! Dinner.

Hummous

You will need:

• 1 can chick peas (organic) OR 1 cup dry chick peas cooked in 5 cups water for 2 hours

• 3 tablespoons tahini

• 1 clove garlic

• 1/4 teaspoon salt

• 1/2 teaspoon cumin seed powder

• Juice of 1 lemon

• 2 tablespoons olive oil

• 1/4 cup fresh parsley, coarsely chopped

If cooking dry chickpeas, set aside enough time to cook them until they are soft, and hence digestible.

Once chickpeas are cooked, place them in a food processor.

Crush garlic and add to food processor. Add remaining ingredients and blend well.

Garnish with oil and parsley if desired. Serve as a dip for small pieces of bread.

Ginger Tahini Salad Dressing

You will need:

• 1/2 cup olive oil

• 1/2 cup tahini

• 1/2 cup water

• 2 tablespoons apple cider vinegar

• 1/4 cup tamari (or soy sauce)

• 2 tablespoons lemon juice

• 2 teaspoon ground ginger

• 1 garlic clove, crushed

  Black pepper to taste

Blend all these ingredients well. Variations can be made by omitting the ginger and adding more lemon juice to make Tahini-Lemon Dressing or 2 teaspoons crushed mint leaves for Tahini-Mint Dressing. Makes 2 cups.

Tahini Chocolate Chip Cookies

You will need:

• 6 tablespoons tahini

• 1/4 cup maple syrup

• 1/2½teaspoon ground cinnamon

• 1 1/2½cups rolled oats

• 1/4 cup chopped walnuts

• 1/2 cup grain-sweetened chocolate chips (I like Evolved)

Preheat the oven to 350 degrees. Grease cookie sheets with oil.

In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.

Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.