A few years ago, I started mixing tahini with dill pickle juice and drizzling it on hot dogs (don't judge). Alternatively, I've found that pickled veggies on a hot dog, drizzled with tahini, also make exceptional toppings. No, not exactly halal, but very tasty.
Tahini also goes well with desserts. You can drizzle some on a turkish dessert called bread dessert and put wallnuts on it.The contrast is pretty good and takes away the intense sweetness of the dessert.
Oxalates! Thank you! I recently made some hummus, and every time I eat it, my teeth feel all gritty until I brush them, chew gum, or drink a warm beverage. Doesn't happen with the store-bought hummus I usually eat. I couldn't find anything online about hummus doing that, but the oxalates in spinach react with compounds in saliva to produce tiny crystals that don't dissolve very easily in the mouth. They deposit on the teeth and tongue temporarily and produce a gritty or pasty sensation. I always learn so much from ATK.
Did you take the Skins off the Beans before you used a Food Processor ??---Do you have to remove chickpea skins for hummus? Chickpeas - or garbanzo beans, they're the same thing - have a very thin skin on the outside. You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich.
I agree that Ziyad is the best. Joyva has always given me issues. It is always so settled and compacted in the bottom of the can that the entire contents have to be scooped out (in pieces) and placed in a blender to be reincorporated.
I remember watching this taste test as part of the full episode in May of 2018. I cracked up at the way Julia closed one eye and then started licking the roof of her mouth exactly like my dog used to do when I gave him peanut butter. I laughed again seeing it again just now. Thanks for the rerun.
The first hummus I ever tried (about 1990) was really grainy, and I've never been able to find that texture in hummus again. I considered it, and still consider it, a feature - best when used with softer flat-breads as opposed to already crunchy chips.
I came wondering what is wrong with the tahini I bought at my local supermarket, because typically I've had it from a local chain restaurant in a meze served with falafel and soft flat-bread and it's been grainy with a texture, where as the tahini from the supermarket is so smooth and oily that it's like some very liquidy Nutella. Seems to me that it's been ground much too smooth to the point that it's simply ruined. If you pick up a spoonful and put it on a plate, it's just going to spread and coat the entire plate like a liquid. There's a recipe for a sauce on the side of the jar, but seeing as it just says to add water and lemon juice, I don't see how that would improve the consistency at all. Definitely picked the wrong product, and it's hard to judge consistency by just looking through the jar.
Thank you so much for this. I have tried making homemade baba ganoush 3 times and each time it was disgusting. I finally realized last time it wasn't that I was roasting my eggplants wrong and not taking out the seeds, etc. I had some gross tahini. I never used it for anything else so I had no idea how it can easily ruin an entire dish. I haven't tried again because I don't have the money to just try a bunch of different brands. Now I can try this one and hopefully enjoy some yummy baba ganoush.
Its great! ... I agree, but it is a "prepared" tahini with lemon and water in it so that it is palatable right out of the tup. These tahinis here are just pure ground Sesame to be made into dips and sauces.
@@OutOfNamesToChoose Big extended family, plus my fat mother in law puts away a pint of it with 10 or so shish kabob sticks.......long lazy summer,well equipped 😋🍺👍
Not at my local store. Ordered from Amazon at twice the price stated in video. However a little goes a long way and I'll enjoy every bit of it. I subscribe to your videos and most of them are good for me.
1. Whole thini is healthier 2. Mixing with honey or date palm syrup is totally a traditional thing. To totally peanut butter and jelly. 3. Mixing with vanilla ice cream is very nice
It looks like there were seven entries in the tasting but you only report on three. It would be nice if you included a card at the end that ranked all seven. We could pause the video to note where all entries ranked. This would be useful in the case when all brands are not available in all markets. The same technique could be useful for product testing as well. Thanks.
Nice tahini but the jar is too narrow. Like most natural nut butters the solids settle to the bottom and with the jar being so narrow it was difficult to stir. I had to empty the jar, even then it was difficult scooping out the solids, and stir it in a different container. What’s left is in an old peanut butter jar.
It seems that for foodstuffs ATK does not put top quality products into the test mix but just what is available at a standard supermarket. With things being so easy to get online and delivered at a fair price, this is a disservice to subscribers and viewers. Competition for shelf space is fierce, expensive, unfair, and often not a reflection of quality but of deep pockets, and brands have to pay "slotting fees" to get shelf space. Things have changed in the way people buy and eat, and ATK ought to be in front of that movement rather than lagging behind. This should be taken as constructive criticism.
I'm most things they test the top National selling products. This is America's test kitchen after all, and not Boston's or the Northeast's test kitchen. But they've mentioned maybe adding online items.
Lol the end of the video is funny. The one ssy "see you later" and the other like a creep says "I'll see you later" and scoots closer and the other ones face is awkward.🤣🤣🤣
I just about lost my mind trying to find an organic tahini that was not made in a factory with other nuts. (food allergies suck) I finally found the Whole Foods brand tahini that hit both of those requirements, although it comes in plastic, which I would have preferred not to have to deal with.
@@wendydarling5790 Thank you for the suggestion. I wish I had a TJ's in my area. The closest one is two hours away. But I will look and see if I can find out more info on it just in case I am ever near one in the future.
lightdark00 I don’t know who makes a gallon of tahini at a time .But you can get 2 pounds of it at Amazon for 11.99.. grocery store here where I’m at in Florida I would say about 8 ounce it’s about $10
There are tons of Tahini brands in the market, and you were able to make a comparison between just 3 of them? You must have received a good gift from Ziyad. I cannot say it is a bad product, although I never tried it. But, I can tell its price is 2-3 times higher than many other great tahinis.
Just like most of your taste test you gloss over things. First and foremost, you should always, always list all of the contestants in the details section. Yes, almost always you show a few frames of the contestants but after all the trouble of making and posting a video why not list them. My first question is always, did you test the one I use? Why make it hard for me to answer that question? Doesn't make sense.
You can mix one part tahini with one part carob molasses to make a delicious and healthy sweet dip, very popular in Lebanon.
My favorite
@Beeri France Which is two thirds of the way to Halawi.
A few years ago, I started mixing tahini with dill pickle juice and drizzling it on hot dogs (don't judge). Alternatively, I've found that pickled veggies on a hot dog, drizzled with tahini, also make exceptional toppings. No, not exactly halal, but very tasty.
Tahini also goes well with desserts. You can drizzle some on a turkish dessert called bread dessert and put wallnuts on it.The contrast is pretty good and takes away the intense sweetness of the dessert.
Or you mix the tahini with hot sugar syrup, and let it harden, so the tahini becomes the dessert (in the form of halva).
Oxalates! Thank you! I recently made some hummus, and every time I eat it, my teeth feel all gritty until I brush them, chew gum, or drink a warm beverage. Doesn't happen with the store-bought hummus I usually eat. I couldn't find anything online about hummus doing that, but the oxalates in spinach react with compounds in saliva to produce tiny crystals that don't dissolve very easily in the mouth. They deposit on the teeth and tongue temporarily and produce a gritty or pasty sensation.
I always learn so much from ATK.
Did you take the Skins off the Beans before you used a Food Processor ??---Do you have to remove chickpea skins for hummus?
Chickpeas - or garbanzo beans, they're the same thing - have a very thin skin on the outside. You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich.
@@BigTony2Guns Thank you for the advice! Is there a fast way to remove the skins? I'm imagining a very tedious manual process.
th-cam.com/video/2Hh9tDJoUjw/w-d-xo.html@@tom_something
th-cam.com/video/2Hh9tDJoUjw/w-d-xo.html
th-cam.com/video/2Hh9tDJoUjw/w-d-xo.html@@tom_something
I agree that Ziyad is the best.
Joyva has always given me issues. It is always so settled and compacted in the bottom of the can that the entire contents have to be scooped out (in pieces) and placed in a blender to be reincorporated.
omg i thought it was just me with the Joyva,
JOYVA, IS PURE, SO THAT'S WHY. IT'S EXCELLENT AND IMPARTS HEALTHY VITS, MIXING ISN'T A BAD THING.
I remember watching this taste test as part of the full episode in May of 2018. I cracked up at the way Julia closed one eye and then started licking the roof of her mouth exactly like my dog used to do when I gave him peanut butter. I laughed again seeing it again just now. Thanks for the rerun.
@Ryan R Oh, so it would be okay if I had been talking about a mon, but not about a woman? Sexist much?
Great review. Short and sweet...and a bit grainy. 😉
You can also make tahini, if you've done something bad, and you want to punish yourself. :D
Love love love all the new content coming out of ATK
Too bad the man who started it all is gone. :(
Milk Street has been a great addition to the knowledge zeitgeist, though.
The first hummus I ever tried (about 1990) was really grainy, and I've never been able to find that texture in hummus again. I considered it, and still consider it, a feature - best when used with softer flat-breads as opposed to already crunchy chips.
I came wondering what is wrong with the tahini I bought at my local supermarket, because typically I've had it from a local chain restaurant in a meze served with falafel and soft flat-bread and it's been grainy with a texture, where as the tahini from the supermarket is so smooth and oily that it's like some very liquidy Nutella. Seems to me that it's been ground much too smooth to the point that it's simply ruined. If you pick up a spoonful and put it on a plate, it's just going to spread and coat the entire plate like a liquid. There's a recipe for a sauce on the side of the jar, but seeing as it just says to add water and lemon juice, I don't see how that would improve the consistency at all. Definitely picked the wrong product, and it's hard to judge consistency by just looking through the jar.
@@Spoco Thank you for typing out your experience. Gives me perspective.
Thank you so much for this. I have tried making homemade baba ganoush 3 times and each time it was disgusting. I finally realized last time it wasn't that I was roasting my eggplants wrong and not taking out the seeds, etc. I had some gross tahini. I never used it for anything else so I had no idea how it can easily ruin an entire dish. I haven't tried again because I don't have the money to just try a bunch of different brands. Now I can try this one and hopefully enjoy some yummy baba ganoush.
Tahini is primarily fat which very easily goes rancid.
Never heard of Tahini before but it sounds wonderful. I will definitely try it!
Try before you buy. When you buy, get a small jar. Ziyad is a good tahini. If you like humus, try Alton Brown's recipe.
I LOVE the Sesame Tahini paste at TRADER JOE'S...🤷🏽♀️ creamy...smooth..sesame seed tasting goodness>>> it's delish (and cheap).
Its great! ... I agree, but it is a "prepared" tahini with lemon and water in it so that it is palatable right out of the tup. These tahinis here are just pure ground Sesame to be made into dips and sauces.
The Whole Foods store brand is very good, as well. Neutral and not bitter.
frank peter The jarred organic tahini is just hulled sesame seeds. Don’t know which product you are referring to.
I use the Kronos…super smooth. Love your (Americas Test Kitchen) technique for making hummus. A real crowd-pleaser.
Love these review videos, thanks
Ziyad is the one I've always been getting in gallons or half gallons bottles.
lightdark00
I got myself a 55 gallon drum, on sale😋😋🧻
@@bayridge3569 You're supposed to eat it, not swim in it!
@@OutOfNamesToChoose
Big extended family, plus my fat mother in law puts away a pint of it with 10 or so shish kabob sticks.......long lazy summer,well equipped
😋🍺👍
@@bayridge3569 are you Israeli ex-spy Zohan?
@@tony_25or6to4
Shhhhhh don't tell anyone
I love tahini and I love the ATK peeps!!
You should also mention the type of sesame used and how it was grounded.
Do more reviews like this!
Not at my local store. Ordered from Amazon at twice the price stated in video. However a little goes a long way and I'll enjoy every bit of it. I subscribe to your videos and most of them are good for me.
They sell it at middle eastern food
@@lbeydoun60 no such place in my area. 😢
I pay $9 for a quart. Mideast brand.
Evelyn : they sell Tahini on Thrivemarket.com
Excellent Customer Service as well
They sell it at Walmart
I love your show plus the recipes are great!
Good timing out to get some tomorrow .
You guys have really good palates.
Tahini has such an exotic, beautiful flavor.
My best tahini salad dressing:
2 tablespoons tahini
1 lemon, juiced
1 teaspoon soy sauce
2 teaspoons agave syrup
1/2 clove garlic, minced or grated
Fresh pepper
1. Whole thini is healthier
2. Mixing with honey or date palm syrup is totally a traditional thing. To totally peanut butter and jelly.
3. Mixing with vanilla ice cream is very nice
Thank you for this tahini recommendation! And, I’m vegetarian so I appreciate any recipes for that.
Tahini with sriracha mixed in is great for pad Thai.
TheBaconBrotato is that it? Just tahini and sriracha?
I have not tried the Ziyad but my Kroger has the Simple Truth tahini and it is good
It looks like there were seven entries in the tasting but you only report on three. It would be nice if you included a card at the end that ranked all seven. We could pause the video to note where all entries ranked. This would be useful in the case when all brands are not available in all markets. The same technique could be useful for product testing as well. Thanks.
Nice tahini but the jar is too narrow. Like most natural nut butters the solids settle to the bottom and with the jar being so narrow it was difficult to stir. I had to empty the jar, even then it was difficult scooping out the solids, and stir it in a different container. What’s left is in an old peanut butter jar.
Soom is the best I've ever tried, but I have to get it on Amazon
I much prefer Baron’s Pure Tahini to any others on the market.
Great vid
Try mixing it with a hand mixer when getting it out of the fridge for best result
Like natural peanut butter, I use a hand mixer with only one blade attached to mix the oil back in and then refrigerate. Once cold, it stays mixed.
Tony P
Sometime separation is reoccurring.
It is not a sign of spoilage.
Just mix it again and you’re good to go
@@yashav2949 I know. It's natural separation, but stays mostly homogenized when refrigerated.
Thank you 😊
It seems that for foodstuffs ATK does not put top quality products into the test mix but just what is available at a standard supermarket. With things being so easy to get online and delivered at a fair price, this is a disservice to subscribers and viewers. Competition for shelf space is fierce, expensive, unfair, and often not a reflection of quality but of deep pockets, and brands have to pay "slotting fees" to get shelf space. Things have changed in the way people buy and eat, and ATK ought to be in front of that movement rather than lagging behind. This should be taken as constructive criticism.
I'm most things they test the top National selling products. This is America's test kitchen after all, and not Boston's or the Northeast's test kitchen.
But they've mentioned maybe adding online items.
Do a pickle one
Rico Suave they did. Board Head scored the best.
I love ATK!
Lol the end of the video is funny. The one ssy "see you later" and the other like a creep says "I'll see you later" and scoots closer and the other ones face is awkward.🤣🤣🤣
Hello Bridget 😁
I just about lost my mind trying to find an organic tahini that was not made in a factory with other nuts. (food allergies suck) I finally found the Whole Foods brand tahini that hit both of those requirements, although it comes in plastic, which I would have preferred not to have to deal with.
If you have Trader Joe's theirs is organic and in a glass container. Don't know about the manufacturing though.
@@wendydarling5790 Thank you for the suggestion. I wish I had a TJ's in my area. The closest one is two hours away. But I will look and see if I can find out more info on it just in case I am ever near one in the future.
@@hearsthewater
I do a "Pilgrimage" to a Trader Joe's ( that is far away)
1 - 2 times per year and stock up :)
Try making your own. It's easy and I believe I saw a TH-cam video of someone making it.
Just soak sesame seeds overnight and blend.with other ingredients to make sauce.
The brand she picked is the same one that I buy
Hello🎉❤
You can mix tahini with molasses which makes for a healthy dessert for any sweet tooth out there.
Make your own very easy
Just where can you get cheap sesame seeds that you'll end up with the cost of $20 USD for one gallon of tahini?
lightdark00 I don’t know who makes a gallon of tahini at a time .But you can get 2 pounds of it at Amazon for 11.99.. grocery store here where I’m at in Florida I would say about 8 ounce it’s about $10
@@mrymidgley I pay $20 for a gallon of tahini, it would be more expensive to make it. I'll never pay $10 for 8oz.
You guys missed the tahini game. You should try soom tahini.
There are tons of Tahini brands in the market, and you were able to make a comparison between just 3 of them? You must have received a good gift from Ziyad.
I cannot say it is a bad product, although I never tried it.
But, I can tell its price is 2-3 times higher than many other great tahinis.
"Which Tahini Should You Buy..." well, my store carries Ziyad, Ziyad, and Ziyad, so that's the choices we have
I would like to see y'all do next the different types of ranch dressings to see which one you all like best?
They would suggest you make your own.
@@tony_25or6to4 I have!!
How dare she uses a Plastic Straw! Or are we over that now?
I'm stuck with whatever is garlic free.
Don't like it ..but thanks for sharing 👀🤗
I have a question why is it that many items that are picked are not organic? What if your best choices doesn't always have the best ingredients
Just like most of your taste test you gloss over things. First and foremost, you should always, always list all of the contestants in the details section. Yes, almost always you show a few frames of the contestants but after all the trouble of making and posting a video why not list them. My first question is always, did you test the one I use? Why make it hard for me to answer that question? Doesn't make sense.
Make it yourself.
fyi tahini is an Arabic word means grinded (sesame seeds butter) so obviously its invented by Arabs.
A man is telling a,woman, ( different taste buds ).....
Which tahini? None, of course!
Shame on you! Tahini is very easy and inexpensive to make at home...