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Made from black sesame seeds that have been roasted and ground, black tahini has a, well, darker, toastier flavor that’s less rich and rounded than the sand-colored stuff. The hulls haven’t been removed (that’s what makes it black), so it has more body and a texture that makes it cling to spoons, measuring cups, and fingers like tar. Clean-up is definitely a different issue with black tahini; luckily it doesn't stain.

Food is more fun with a black-tahini twist: I like it in a turmeric dressing over salads, grain bowls, and roasted or raw vegetables—especially roasted cauliflower. Try it on sesame noodles, in hummus, obvi—baba ghanoush, too. Make it into a sweet topping for overnight oats, or bake it into shortbread cookies, or chocolate truffles like Superiority Burger’s Brooks Headley, who I think would approve of black tahini’s extra punkness. Make a yogurt dip for dates, make black halvah, eat it on plain white rice.

One thing to remember when eating black tahini: It gets into the corners of your mouth, so wipe frequently or you’ll end up looking like the Joker.


Ingrediënten: 100% Roasted black sesame seeds