This creamy, sesame paste is more versatile that you can imagine! A staple in kitchens throughout the Middle East, raw Tahini is the base for hummus, babaghanoush and halva or used alone as topping for meat and vegetables. In Israel, it is served alongside falafel, pita and schwarma, as well is in various spreads which are served as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. In Greece, Tahini is used as a spread on bread either alone or topped with honey or jam. In addition, Tahini is a wonderful base for vinaigrettes because it is a blank canvas for so many add ins, it adds a creamy consistency, and is lower in saturated fats than any other cream based dressings. Healthwise, Tahini is an excellent source of copper, manganese as well as for the healthy fatty acids omega-3 and omega-6. Tahini made from raw sesame seeds is lower in fat than Tahini made from roasted seeds. Itâs relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.