Seeds, sesame butter, paste

Tahini is a smooth, pourable paste ground from hulled sesame seeds, with a nutty, slightly bitter edge that mellows when mixed with lemon juice, garlic, or honey. It's the base of hummus and baba ghanoush, gets whisked into salad dressings and marinades, drizzled over roasted vegetables and grain bowls, or swirled into desserts like halva and tahini cookies. The oil naturally separates and rises to the top on standing, so it needs a thorough stir before use, much like natural peanut butter. Thinned with a little water and lemon juice it loosens into a pourable sauce for falafel, roasted eggplant, or a grain bowl, since it turns pasty rather than saucy if diluted with water alone.

Choose a jar with oil pooled evenly rather than a dry, cracked layer, and store it in the refrigerator once opened to slow rancidity, or keep it in a cool pantry for shorter-term use. At 586 calories and 50.9 g of fat per 100 g, a single tablespoon serving of 16 g goes a long way in a recipe. It's also a source of iron at 107% DV, magnesium at 86% DV, and calcium at 74% DV per 100 g, so a spoonful stirred into a dressing or dip adds more than just creaminess, and it works as a dairy-free way to add richness to a sauce.