Tahini

Let me tell you about tahini, and let's start with the jar, not the recipe.

Tahini is ground sesame seed, nothing more, nothing less. It is a paste, and a paste can separate — that's just what happens when a jar sits still on the shelf. Don't judge it cold. Give it a good stir and watch how it behaves: good tahini, properly mixed, pours like thick cream, slow and smooth, no grit against the spoon. If it fights you, take a taste and a sniff before you decide anything — some jars just need more elbow grease, or a warm spoon, before they loosen up.

Smell it before you buy it. Fresh tahini smells nutty, warm, a little like toasted bread — a touch of bitterness is normal, that's the sesame itself. But if it smells sharp, stale, almost like old paint — walk away. No amount of lemon or garlic in your hummus will hide that later.

Some people say tahini must never go in the fridge. No! The fridge is fine, and for a jar you've opened and want to keep a long time, it's a smart move. All it does is thicken the paste, so you'll need a firmer hand with the spoon and a little patience before it pours again. Skip the fridge if you like; just keep it sealed and away from heat and light, and don't call chilling a mistake.