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Tahini sauce seems to be everywhere these days. Be careful, though, because the sauce is different from tahini paste, which is the basic ingredient used in the sauce. Many of us know about tahini because of the prevalence of hummus—tahini paste and chickpeas are the two main ingredients in this traditional Middle Eastern dish. Hummus has been eaten in Egypt and the Levant since at least the 13th century, when the earliest known recipe for a pureed, spiced chickpea dish was found in Cairo. Over the past decade it’s become wildly popular. Some believe that’s due to the interest in Middle Eastern cooking that followed the publication of Yotam Ottolenghi’s cookbooks (his first, “Plenty,” launched his career and came out in 2011). Others maintain that it came about after PepsiCo took over as Sabra’s parent company, flooding this country with samples of Sabra hummus between 2008 and 2010.

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