One Ingredient, Five Ways: Tahini by Lindsey of Dolly and Oatmeal

Like a lot of my e-friends, I found Lindsey of Dolly and Oatmeal on Instagram. And then when I went to her actual site, I absolutely loved it. Not only was it perfectly designed, but her photos were stunners – truly creative and beautiful. AND she’s a mega babe (make sure to see her photo in the “about” section). I was kind of bummed that I found her after I had already started making my cookie book – I would have really liked her to contribute something. But that didn’t stop me from thinking of some other way to work with her plant skills. She enthusiastically agreed to do this post, and I couldn’t be happier with what she chose. TAHINI! Talent, beauty, and a tahini-lover – she’s basically the coolest. 


photo: Dolly and Oatmeal

From Lindsey:

Growing up, tahini was not a familiar item we had in the house. I remember hearing the word tahini when my mom would make hummus or when it would be an ingredient listed on the container of store-bought hummus, but its color and consistency always confused because it looked just like hummus!  I didn’t learn until I was a little older that tahini actually consisted of pureed sesame seeds and in some cases oil that doesn’t derive naturally from the sesame seeds. But even then, it still seemed like a strange ingredient, and how could I incorporate that into my diet?

So, when I first gave up eating most dairy products a few years ago, I thought my life of consuming all things creamy was essentially over. That was until I discovered that tahini, given its creamy properties, was an awesome replacement in most recipes that called for dairy items: from salad dressings to dips, smoothies, and even some baked goods!  I love that tahini can be made sweet, spicy, infused with herbs or alliums, or incorporated into things to give them a distinct flavor and uber creaminess. Plus, it’s rich in minerals, full of protein, high in (unsaturated) fat, and super easy for the body to digest. I find there’s no more a need to contemplate how I will use tahini, rather, I can’t find enough ways to eat it!  Below are some really inspiring and delicious ways to use tahini, and I’ve also included a super easy recipe for homemade tahini in case you can’t find it at your local grocer.

1. Homemade Tahini from The Simple Veganista

2. Date, Tahini, and Cardamom Smoothie from Serious Eats

3. Miso Tahini Soup from 101 Cookbooks

4. Spicy Tahini Soba Noodle Salad from A Cozy Kitchen

5. Herb-Roasted Veggie Bowl with Kale Tahini Sauce from Dolly and Oatmeal

Make sure to check out more of Lindsey’s beautiful recipes and photography on her site, Dolly and Oatmeal.

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  1. molly yeh
    February 6, 2014

    MMMMMM tahini! i could take a bath in that stuff.

  2. Jessica
    February 6, 2014

    Molly, me too! Lindsey’s kale sauce looks insane too!

  3. Laura
    February 12, 2014

    YUMMMM Thanks for sharing Lindsay’s site! After years of shunning kale for its trendiness I have become weirdly addicted to it. Especially with a tahini situation on top. But I’ve never thought of them being all swirled up together! You ladies are so inspiring.

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