Tahini doesn’t pick sides. It’s as at home in a salsa nacho dip as it is drizzled over scoops of ice cream bread. Swirled into a garlicky dressing or stirred through a batch of chocoloate chip cookie batter - tahini can go either way. That’s its superpower and one of the many reasons we love it.
But how do you get the balance right?
How do you stop your savory dishes from tasting oddly dessert-y, or your sweet ones from swinging too bitter?
Here’s what we’ve learned with over more than 10 years making, baking, and cooking with tahini.
First: What makes tahini taste sweet or savory?
Tahini is made from one ingredient: sesame seeds. That means the flavour you’re working with is inherently:
- Nutty
-
Earthy
-
Slightly bitter
- Rich and roasty
- By itself, tahini leans savory - but with a little help from its friends (like dates, maple syrup or chocolate), it can swing sweet in seconds.
Think of tahini as a neutral base that responds to what you put with it. It’s a bit of a flavour chameleon.
How to make tahini taste savory
To lean more into tahini’s savory side, pair it with ingredients that bring salt, acidity, or umami.
Savory go-tos:
- Lemon juice or vinegar (adds brightness)
- Garlic (classic in tahini dressings or hummus)
- Cumin or smoked paprika (warmth + depth)
- Miso or soy sauce (serious umami energy)
- Olive oil (softens the richness)
Savory balance tip: Tahini can be intense. Adding a little water to thin it out - especially in dressings - brings the whole flavour profile into focus. It mellows the bitterness and spreads the flavour more evenly.
How to make tahini taste sweet
Yes, tahini in desserts are absolutely a thing.
To shift tahini into sweet mode, you just need to balance the slight bitterness with ingredients that bring natural sugars or creamy richness.
Sweet go-tos:
- Maple syrup, honey, or agave
- Medjool dates (sweet, sticky magic)
- Vanilla extract
- Dark chocolate
- Banana or apple purée (for baking)
Sweet balance tip:
Tahini has a grounding effect in desserts - a bit like peanut butter. It works best when you don’t try to make it taste sugary-sweet. Think balance, not frosting.
3 simple ways to try both
If you're not sure which side of the flavour fence you're on, try these:
1. Savory Dressing
Mix tahini with liquid from your favourite pickle jar and a splash of water for a delicious Tahini Pickle Juice Dip. Drizzle on roasted veg or grain bowls.
2. Sweet Spread
Blend tahini with maple syrup and spices to make a Tahini Maple Caramel Sauce.
Spread on pancakes, dip tour apples in it, or spoon into your mouth (no judgement).
3. Sweet & Savory Power Combo
Tahini + soy sauce + maple syrup = the dream glaze. Brush it over tofu or eggplant and roast until sticky and golden.
Check out more of our tahini recipes.
So... is tahini savory or sweet?
Both. And neither. And that’s what makes it so good.
Tahini is all about balance. It doesn’t dominate - it blends. It rounds out sharpness, deepens sweetness, and adds richness to anything you mix it with.
So go ahead. Stir it into soups. Swirl it through brownies. Add it to everything. We’ll be cheering you on from both sides of the flavour spectrum.
Want to try sweet and savory tahini?
SoCo Tahini & Pesto - herby, zesty, and so satisfying
SoCo Tahini & Dates - mellow, caramelly sweetness
SoCo Artisanal Tahini - perfect for wherever the recipe takes you!