Elevate your brownie game with a thick layer of salted tahini buttercream. Lighter and fresher than peanut butter, with a subtle nutty flavor, tahini is the perfect flavor for thick, fluffy buttercream, topping easy mix by hand fudgy brownies.
Guys, I have a problem. I’m pretty sure I have a legitimate addiction… to tehina. I can’t quit it.
All summer long, I grilled chicken and covered it in a tehina marinade. This sweet potato kale chickpea bowl, covered with a tehina sauce, is one of my favorite winter dishes. I have literally had multiple dreams about the tehina shake from Goldie.
And I have now made this salted tahini buttercream three times in a row, and smother everything I can with it (or uh, eat it out of the bowl with a spoon).
Let’s back up a second, and talk about tehina/tahini. Same thing, different name. Tehina/tahini is a paste made from ground up toasted sesame seeds. Think peanut butter, except made from sesame seeds, rather than peanuts.
Here in the U.S., we usually call it tahini, but in Israel and other parts of the Middle East, it’s known as tehina.
If you hear tahini and think hummus, you’re right! It’s a key part of many hummus recipes. But. BUT! Tehina is so, so much more than just hummus.
Think about sesame seeds. You’d put them on a deli roll, right? Or sesame seed cookies, or pressed into raw ahi tuna, or Chinese sesame seed dessert balls. Tahini works the same way: it can go savory or sweet.