It’s not all that infrequent that I’m caught engaging in a long, passionate conversation about tahini. Me and tahini are good friends. And me and tahini make new friends together.
Somehow in recent months, it’s been showing up a lot. At random parties. At bars. At food events. There I am, talking about tahini. You could say it’s kind of like the weather, although a much more dynamic discourse.
As such, bonding sessions over its magnificence aren’t uncommon in my life, nor are shared meals with tahini at the center. I go through a lot of jars, and there’s an instant connection with others I meet who do too.
So, of course, I was thrilled to come across Soom Foods Tehina, a new company started by three sisters in my very own city. Girlpower + tahini (aka, tehina) + Philadelphia…boom.
Without much effort, these ladies convinced Zahav — undeniably not just one of the best Israeli spots but also one of the best restaurants in Philadelphia — to switch completely over to their tahini. When I got word of that, the rest was history. I needed to try Soom’s Tehina. And before Zahav took it all. (They go through 100 lbs each week! The owner/chef also has a hummus restaurant in the works…)
As written on the jar, “Soom Foods was founded by three sisters, Shelby, Jackie and Amy Z (SheJAmz for short). Shelby had a business degree. Jackie married a Tehina expert. And Amy needed a job.” What’s come of it? A paste made from white Humera sesame seeds that’s starting to gain some buzz. It’s the high quality Humera seeds that distinguish Soom Foods. They provide a rich, smooth, oiliness that’s just not quite there in standard tahini you’d get. Like a good peanutty version, this is the kind of butter you could eat by the spoon.
Clearly though, it’s best in recipes like this. Tahini dressings are my jam – for roasted broccoli (Dishing Up The Dirt knows what I’m talking about!), for grain + veggie bowls (see suggestion to follow), for salads, veggie sticks, and more. It’s a great go-to to have stored in the fridge for when you want to whip up a quick, simple dinner and have an addicting sauce to pour over it. Steam up some veggies and/or cook up some grains/lentils/beans, add this, and you’ve got a memorable meal after very little effort.