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Tahini Moves Beyond Hummus Into Baked Goods

April 12, 2018: 12:00 AM EST
Chefs and bakers in the U.S. and in the U.K. have begun using an ingredient better known to makers of hummus. The crushed sesame seed paste known as tahini is showing up in yogurt, as a dressing on grilled vegetables or meat, and sprinkled on ice cream. Bakers are also using it to make rye and sourdough breads, as well as cakes. British bakery Nutritiously Naughty makes gluten-free coconut brownies with tahini used in place of nut butter. A London bakery mixes the tahini-based sweet known as halva into its buttery, rich brownies.
Morwenna Ferrier, "Not just for hummus: why tahini is popping up in brownies, ice-cream and martinis", The Guardian, April 12, 2018, © Guardian News and Media Limited or its affiliated companies
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