Tahini

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

Like eating raw brownie batter—but without the stomach ache.

That three-ingredient sauce can go on anything. Double batch = necessary.

The ingredient that fueled your obsession with hummus is good for much, much more.

You can't. Stop. Swirling.

That’s right. Chocolate tahini.

Crispy fried eggs and salty-sweet tahini sauce make for a plant-based dinner that really satisfies—no late night snacking required.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

We love tahini—from thickening spreads to adding heft to sauces, is there anything this ground sesame paste can't do?

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

This recipe is too easy to pass up.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

Trust us: This simple berry-studded cake recipe is a real keeper.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

Our brownie standards were high, but this recipe just raised the bar.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

The world is your creamy, dreamy hummus bowl—try these 20 recipes and see.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.