Tahini substitutes

Blend 1 cup toasted hulled sesame seeds with 2 to 4 tbsp neutral oil until completely smooth

Keeps the fat, texture, flavour and emulsifier roles.

This is exactly what tahini is. Use hulled seeds, because unhulled ones make it harshly bitter, and expect about 5 minutes in a food processor.

1:1

Keeps the fat, texture, flavour and emulsifier roles.

The best nut-free match on texture and mild bitterness, though sweeter. In a bake containing baking soda it can turn the crumb green, which is a colour change only, not spoilage.

1:1

Keeps the fat, texture, flavour and emulsifier roles.

The same seed, more deeply toasted and much darker, so it will turn a pale hummus or dressing grey. Stronger and slightly more bitter.

1:1

Keeps the fat, texture and emulsifier roles; loses flavour.

Smooth and it emulsifies well, but it is sweeter and lacks tahini's bitterness, so hummus tastes flat and slightly cloying. Not nut-free.

1:1, loosened with a little oil

Keeps the fat, texture and emulsifier roles; loses flavour.

Thicker and sweeter with an unmistakable almond flavour. It will stiffen a dressing unless you thin it. Not nut-free.

1:1, unsweetened

Keeps the fat, texture and emulsifier roles; loses flavour.

Similar texture and it emulsifies fine, but the peanut flavour is loud and will make hummus taste like satay. Not nut-free.

1:1, in dressings and dips only

Keeps the fat, texture and emulsifier roles; loses flavour.

Creamy and it holds an emulsion, but it adds tang and no sesame flavour whatsoever, and it makes the dish dairy. Useless in halva or any baked application.