Tahini contains more protein than milk and most nuts. It is a rich source of B vitamins that increase energy and brain function, the vitamin E it contains protects against heart disease and stroke, and it is also a rich source of important minerals, such as magnesium, iron and calcium.

Most people prefer the one with the least consistency, made from the skin of the seeds. The darker type, made from shelled sesame, has a stronger flavor and is slightly bitter, but arguably healthier, because a lot of the food is in the shell. An alternative view is that the fiber in the husk affects mineral absorption. Either way, tahini is nutrient dense.

How to make a delicious tahini sauce


  • 1/2 kilo of broccoli, cut into pieces
  • 1/4 of Cup of tahini
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 garlic clove, minced (optional)
  • Hot water
  • 1/4 of cup of whole almonds
  • 2 tablespoons black or white sesame seeds or both


In a dry skillet over medium-low heat, toast the almonds until fragrant, about 5 minutes. Shake the pan regularly while they toast to prevent burning. Remove from the fire and let cool. Then you will have to chop them and reserve.

Steam the broccoli for a few minutes. Take them to a bowl of cold water to stop cooking. Drain and reserve.

In a small saucepan, combine tahini, olive oil, salt, and garlic together. Whisk in hot water little by little to reach the desired consistency. A mayonnaise consistency is desired.

Transfer the broccoli to a bowl. Gently fold in the tahini. Sprinkle with sesame seeds and chopped almonds. Best served at room temperature or cold.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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