Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste.

An ideal tahini is creamy and tastes mildly nutty. Inferior versions can be chalky, bitter or acidic.

This versatile ingredient has gone beyond traditional uses, such as a dressing for falafel or an ingredient in baba ghanoush, and is now used in innovative dishes, both savory and sweet, like brownies, ice cream or dressing for bowls.

Nearly 40% of America restaurant customers know about this Flavor of the Week, and nearly one-fourth of them have tried it. Tahini is especially popular in fast-casual restaurants as well as restaurants located in the Northeast.

Learn more about this Flavor of the Week, including a menu idea, by clicking through the slideshow.