Tahini is an oily paste made from toasted ground hulled sesame seeds used in Cypriot cuisine. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.

Tahini is an excellent source of copper, manganese and the amino acid methionine. Tahini is a source of the healthy fatty acids omega-3 and omega-6. Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.