Condiment
Whole Seed Tahini
A tier
Whole-seed tahini keeps the hull but is not necessarily dark-roasted: speckled, more fibre, a middle bitterness. Some Lebanese artisan jars are this grind. It makes a rusticer hummus. Light hulled is silkier. Taste for rancidity; hulls go off.
Track this ingredient
Unit
Characteristics
Preparations
BlendRustic Hummus
Traits
ArtisanBetweenFibreHull OnMiddle BitterNot SilkyRancid RiskSpeckled
History
Artisan grinders sold whole-seed tahini as a textured, less refined paste.
Whole-seed tahini sat between light hulled and dark roasted on specialist shelves.
Some hummus shops used a blend of light and whole-seed for body.