The Weekly 5: How to use up a jar of tahini

A tofu sheet pan dinner, carrot fritters + even brownies

Many of us buy our first jar of tahini (the Middle Eastern sesame seed paste) to make a batch of homemade hummus, or the lemony sauce that goes with falafel and shawarma. Then we tuck the rest into the fridge. As the weeks pass, the jar gets pushed further and further back into the abyss - way past the more popular condiments - not to be seen again until some sort of big fridge clean-out a year later. Sound familiar?

This was certainly the case for me and my first jar circa 2017, when Yotam Ottolenghi succeeded in making the paste a staple of kitchens everywhere beyond his native Israel.

But I kept experimenting and tahini is now one of my favorite ingredients to work with. Below are five ways to incorporate the nutty, creamy paste into your cooking…

1. Curried Sheet Pan Tofu with Vegetables

Cubes of tofu are tossed with a trio of vegetables and curry powder, and roasted until golden. Rice and my take on dairy-free tzatziki (made with tahini!) round out the combo into an easy meal.

2. Carrot Fritters with Lemon Tahini

Classic lemon tahini sauce balances the sweetness of these herby carrot fritters perfectly.

3. Cauliflower-Chickpea Quinoa Bowls

These light quinoa bowls feature curried tahini, crunchy cucumbers for contrast, and chopped Medjool dates for unexpected pops of sweetness.

4. Cilantro-Lime Tahini Dressing

One of my favorite all-purpose sauces to meal prep for the week. It’s great on salads, bowls, sandwiches, etc.

5. The Easiest Brownies with a Tahini-Miso Swirl

If you love salty sweets, you’ve gotta try these simple brownies. (Trust me - even non-bakers can handle this recipe.) The miso-laced tahini swirl on top makes them borderline addictive.

Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.