Tahini is becoming a star in confections, condiments

I like "eeny" words. Bikini, martini, blini, fini, that sort. My current ear worm is "itsy bitsy teeny weeny gooey tasty tan tahini."

Tahini is a paste of toasted, ground, hulled sesame seeds. Most of us know it as an ingredient in hummus, baba ghanoush and halva or in a sauce for falafel. It's a mainstay in the cuisines of the eastern Mediterranean region and in Southeast Asia, too.

But here at home, tahini is having its moment in the world of confections, condiments and dips where it adds a subtle nutty note that is rich and somewhat savory while boosting sweetness. It's definitely addicting.

The darling of the internet, tahini also is turning up in salad dressings, smoothies and dishes of all kinds. You can find tahini in Middle Eastern stores or in the supermarket where peanut butter is shelved. Since tahini is high in healthy fat, and is gluten-free and dairy-free, its appeal is huge. Our tested recipes will get you started.

_ Tahini chocolate-chip cookies. Customize these cookies, and make them large or small, soft or crispy. A sprinkle of flaky salt gives a good crunch. Save these cookies for the grown-ups because the subtle flavors probably will be lost on the kiddos.

_ Easiest tahini cookies. A triple threat with pine nuts, tahini and sesame seeds, the dough for these cookies is whirled in the food processor and ready in seconds. Then roll dough balls in black sesame seeds and crunchy demerara (big crystal) sugar for contrasts of texture and color.

_ Tahini sauce. It's a real keeper, and can be made three ways: Plain, to serve over greens or grilled fish; herby green, to serve as a dip with crudites; or Japanese Sesame Dressing to serve over grilled vegetables or fish such as tuna.

_ Hummus. Sure, there are so many ready-made variations, why would you make your own? Because it's better for you, and besides, then you'll have an open container of tahini in the fridge and good reason to use it up. For the hummus, just combine chickpeas, tahini, olive oil, garlic and lemon juice in the processor. Serve topped with a swirl of olive oil, a dash of paprika and a toss of reserved whole chickpeas.