Tahini is a simple ingredient — toasted sesame seeds, ground into an oily paste. It had a moment in the food fad cycle in 2016, but has since faded into the background. Local writer and cookbook author Rachel Belle thinks that is a mistake. In her new book Open Sesame!, she argues that tahini deserves a spot in the center of every kitchen.

In this episode, Tan visits Rachel for a blind taste test of four tahinis, and learns the role the ingredient plays in Rachel’s homemade hummus recipe.

Rachel’s book Open Sesame! is out now. She also hosts local food show The Nosh on Cascade PBS and the podcast Your Last Meal.

Recommendations in this episode:

Haddar by Baracke tahini
365 Whole Foods Market tahini
Soom tahini
Aviv Hummus Bar, Capitol Hill — try the classic hummus bowl and pita bread

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‘I didn’t know tahini could taste like this’

Seattle Eats