For years, all I knew of tahini was the single brand available to me at my local grocery store — the contents were as dusty as the tin itself. The paste, made from sesame seeds and oil, was chalky and so cement-like that I could never get the separated oil to blend back in. I was close to giving up on tahini altogether.
Then one evening, while living abroad, an Israeli friend had me over for dinner. So passionate about the food of his country, he had carried his own tahini to his temporary home afar. One taste and I knew I had been living a tahini lie. I fell hard once I finally tasted the real deal.
Good news: You don’t have to get on a plane to Israel to find the good stuff.