Tahini – a paste made from ground, hulled sesame seeds – has been a staple in the cooking and diets of the Mediterranean and Middle East for thousands of years. It’s best known as an ingredient in hummus but has come to light in recent years as a great dairy substitute in baking, dressings and savoury dishes. Similar in texture to a nut butter, tahini transforms into a creamy dip when mixed with lemon juice, salt and cold water. When using tahini in hummus or to top a meat dish, keep it thick and creamy. As a condiment for pitta or falafel, thin the dip by diluting it with a tablespoon of cold water.