How to use: Unhulled Tahini

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Tahini is an ingredient that has been in my pantry (and my stomach, for that matter) before, however, recently I purchased some unhulled tahini. 

I was recommended unhulled tahini for my stomach issues and thought it would be just the same as hulled tahini... I was wrong.  

It is bitter and thick and not so appealing. 

Previously, I used hulled tahini in stir fries, mixing it with soy sauce and them pouring it over veggies/meat/noodles etc. This was obviously before I realised soy sauce was killing my stomach - so that's out of the question. 

Of course, you could use it in hummus - but for someone whose stomach can't tolerate legumes, that isn't such a great idea. 

So what have I done with it? I've mixed it with molasses (bleh), maple syrup (okay), honey (better) - but I need some more ideas. 

So what benefits does tahini offer? Tahini is a source of;

• Calcium (Tahini has a higher concentration of calcium than any other food)
• Vitamins B1, B2, B3, B5 and B15. 
• All essential amino acids (meaning it is a high quality source of protein)
• Lecithin

Tahini is also easily digestible due to its high alkaline mineral content which neutralises the acid end products of protein. This means it is a perfect protein source for weak digestive systems, children and invalids (hate that term) and an excellent source of quick energy for athletes and generally active people. 

Not only that, Tahini is a good source of essential fatty acids and vitamin E to keep hair, nail and skin looking beautiful!

So tell me, are you a tahini fan? What's your favourite way to use it?