Tahini is a smooth, creamy paste made from ground sesame seeds. If you've ever eaten peanut butter, tahini has a similar texture but tastes nutty, slightly bitter, and earthy rather than sweet.

Tahini originated in the Middle East thousands of years ago and remains essential to the region's cooking today. It's a key ingredient in hummus, that chickpea dip you might find at the grocery store or a restaurant. Cooks also use tahini in baba ganoush (a roasted eggplant dip), in sauces drizzled over falafel or grilled meat, and even in desserts like halva, a crumbly sweet confection.

To make tahini, sesame seeds are toasted until fragrant, then ground into a paste. Sometimes the seeds are hulled (their outer shells removed) for a milder, lighter-colored tahini. Other times they're left whole for a stronger, more intense flavor and darker color.

You'll find jars of tahini in most supermarkets now, usually near the peanut butter or in the international foods aisle. Like natural peanut butter, the oil often separates and floats to the top, so you need to stir it before using. Tahini adds richness and depth to foods, and it's packed with protein, healthy fats, and minerals like calcium and iron.