The Complete Tahini Guide
Sesame seeds ground to a velvety paste. Tahini has shaped Mediterranean and Middle Eastern cooking for over four thousand years. This guide covers everything -- how it is made, why it matters, what it brings to the table, and where to taste it done right in Northern Virginia.
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The Unsung Hero of Mediterranean Cooking
Tahini rarely gets the headline, but it holds the entire cuisine together.
Walk into any Mediterranean restaurant in Falls Church, Arlington, or anywhere across Northern Virginia, and tahini is already at work before your plate reaches the table. It is blended into the hummus you scoop with warm pita. It is drizzled inside the falafel sandwich you grab for lunch. It gives baba ghanoush its silky body. It finishes the shawarma bowl with a ribbon of creamy, nutty sauce that pulls every ingredient together. Tahini is the thread running through nearly every dish on a Mediterranean menu, yet most diners never think to ask what it is or where it comes from.
That changes with this guide. Over the following sections, we break down exactly what tahini is, how it is produced from raw sesame seeds to finished paste, how it stacks up against peanut butter and almond butter in nutritional terms, and why it plays such a central role in the food at Taza Shawarma & Falafel here in Falls Church, Virginia. Whether you are a home cook curious about expanding your pantry, a nutrition-minded eater comparing plant-based fats, or someone who simply wants to understand the sauce on your shawarma, this is the resource you need.
Tahini has been produced and consumed for over four thousand years. Ancient Mesopotamian texts reference sesame paste as both food and trade goods. The word itself derives from the Arabic "tahana," which means "to grind." Despite that long history, tahini only entered mainstream American kitchens in the last two decades, riding the wave of hummus popularity into supermarkets and home pantries. In Northern Virginia, the ingredient has always been available at Middle Eastern grocery stores along Columbia Pike and Leesburg Pike, but today you will find it at every major supermarket in the region. Let us look at what makes it so enduring.
What Is Tahini?
Ground sesame seed paste -- one ingredient, thousands of uses.
At its simplest, tahini is ground sesame seeds and nothing else. Sesame seeds (Sesamum indicum) are tiny, flat, oil-rich seeds harvested from one of the oldest cultivated plants in human agriculture. When those seeds are ground under pressure, their natural oils release and the dry seeds become a thick, pourable paste with a consistency similar to natural peanut butter. The result is tahini -- a concentrated paste that serves as the foundation for dozens of sauces, dips, dressings, and dishes across the Mediterranean, Middle East, and North Africa.
There are two main varieties defined by how the sesame seeds are processed before grinding. Hulled tahini uses seeds with the outer shell removed, producing a lighter color, smoother texture, and milder flavor. This is the variety most common in restaurants and grocery stores, and it is what Taza uses in Falls Church. Unhulled tahini retains the outer seed coat, resulting in a darker paste with a grittier texture, stronger bitterness, and higher mineral content. Both are legitimate, but hulled tahini is the standard in Mediterranean restaurant kitchens because its gentler flavor blends into sauces and dips without overpowering other ingredients.
One thing tahini is not: a nut butter. Sesame seeds are seeds, not tree nuts, which makes tahini a practical alternative for people with tree nut allergies. However, sesame itself became the ninth major food allergen recognized by the FDA in January 2023 under the FASTER Act. If you have a sesame allergy, tahini is off the table. For everyone else, it is one of the most nutrient-dense condiments you can add to your diet -- high in calcium, iron, and plant-based protein, with a flavor profile that works in both savory and sweet applications.
How Tahini Is Made
From raw sesame seeds to finished paste in four steps. Technique determines quality.
Sourcing the Seeds
Quality tahini starts with quality sesame seeds. Most commercial sesame comes from Ethiopia, Tanzania, India, Sudan, and Myanmar. White sesame seeds are the standard for tahini because they produce the lightest, smoothest paste. The best producers select seeds for oil content, uniformity, and absence of debris. Seeds are washed and dried before processing to remove dust and foreign material.
Hulling and Roasting
For hulled tahini, the outer seed coat is soaked off in a salt bath or mechanically removed. The hulled seeds are then roasted at 300-350 degrees Fahrenheit until golden brown. Roasting is the critical flavor step -- it develops the nutty, toasted character that distinguishes good tahini from bland tahini. Under-roasted seeds produce a flat taste. Over-roasted seeds turn acrid and bitter. The window is narrow, and experienced producers watch the color closely.
Grinding to a Paste
The roasted seeds are fed through stone mills or industrial steel grinders. Friction and pressure crush the seeds and release their natural oils, turning the dry seeds into a flowing paste without adding any external oil. Traditional stone-ground tahini has a slightly coarser texture. Machine-ground tahini is smoother and more uniform. Both methods produce good results. The grinding continues until the paste reaches the target consistency -- thick enough to hold together but fluid enough to pour.
Settling and Quality Check
After grinding, the tahini rests in holding tanks where it settles into a uniform consistency. Over time, natural oil separation occurs -- the lighter sesame oil rises to the surface while the heavier solids settle below. This is normal and does not indicate spoilage. Quality markers include a smooth pour, a warm golden color, a clean nutty aroma, and a taste that is roasted and mildly bitter without any rancid or cardboard notes.
The simplicity of tahini production is what makes quality differences so noticeable. Since the ingredient list is just sesame seeds, there is nothing to mask bad raw materials or sloppy technique. Cheap tahini uses low-grade seeds, often burned during roasting, and the result is a paste that tastes bitter, chalky, or rancid. Premium tahini from carefully sourced and properly roasted seeds has a clean, balanced nuttiness that works in everything from hummus to baked goods.
At Taza Shawarma & Falafel in Falls Church, the tahini we use is selected for consistency and taste. It arrives as a concentrated paste, then our kitchen thins it with water, fresh lemon juice, and minced garlic to create the tahini sauce that goes on bowls, wraps, falafel pitas, and the toppings bar. The sauce is mixed fresh to maintain brightness and tang. That step -- turning tahini paste into tahini sauce -- is where restaurant technique matters most, and it is the reason restaurant tahini often tastes better than what you make at home with the same jar.
Tahini in Mediterranean Cooking
Five essential roles that tahini plays on a Mediterranean menu.
Tahini is not a garnish or an afterthought in Mediterranean cooking. It is a structural ingredient -- the component that gives dishes their texture, body, and depth. Without tahini, hummus would be thin and grainy. Baba ghanoush would lack creaminess. Falafel would be eaten dry. Shawarma bowls would be missing the drizzle that ties rice, protein, and vegetables into a unified plate. Understanding how tahini functions across these roles explains why every serious Mediterranean kitchen keeps it in constant supply.
In the Falls Church and Arlington dining corridor, tahini appears on menus at Lebanese, Syrian, Turkish, Greek, and Egyptian restaurants. Each tradition uses it differently in terms of thickness, seasoning, and pairings, but the core ingredient is the same. At Taza, tahini is involved in at least twelve menu items either as an ingredient, a sauce, or a topping bar option. Here are the five primary ways it shows up on a Mediterranean plate.
Hummus Base
$4.95Tahini is the second most important ingredient in hummus after chickpeas. It provides the smooth, creamy texture and the nutty undertone that separates real hummus from plain mashed beans. Taza's hummus uses a generous tahini ratio, and you can taste the difference -- it is thick, scoopable, and rich.
Falafel Sauce
from $8.95The classic condiment for falafel across the entire Levant. Tahini sauce thinned with lemon and garlic is drizzled inside every falafel pita and bowl at Taza. It cuts through the crispy fried exterior and adds a layer of creaminess that balances the herbs and spices inside the falafel itself.
Shawarma Topping
from $9.95Tahini drizzled over shawarma adds richness and counters the acidity of pickled turnips and the sharpness of raw onion. Whether on a pita, a shrak wrap, or a bowl, tahini brings shawarma together. Many Taza customers combine tahini and garlic sauce on the same order for a layered sauce experience.
Salad Dressing
FreeThin tahini with olive oil, lemon juice, and garlic and you have a Middle Eastern salad dressing that replaces ranch or vinaigrette. It is higher in protein than most dressings and lower in sugar than bottled options. At Taza, tahini dressing is available from the toppings bar on any bowl or plate.
Baba Ghanoush Backbone
$4.95Baba ghanoush gets its body from tahini blended with fire-roasted eggplant. Without tahini, baba ghanoush would be watery and thin. Taza's version uses enough tahini to achieve a thick, scoopable consistency that holds its shape on a plate and clings to warm pita bread.
Bowl Finisher
from $12.45Every bowl at Taza -- chicken, beef, or falafel -- gets a drizzle of tahini across the top before it reaches the counter. That drizzle acts as a unifying element, connecting the rice base, the protein, the pickled vegetables, and the fresh greens into a single cohesive bite.
Tahini vs Peanut Butter vs Almond Butter
How tahini stacks up against the two most popular nut butters in nutrition, flavor, and use cases.
| Metric (per 2 tbsp) | Tahini | Peanut Butter |
|---|---|---|
| Calories (2 tbsp) | 180 | 190 |
| Total Fat | 16g (mostly unsaturated) | 16g (mixed saturated/unsaturated) |
| Protein | 8g | 7g |
| Calcium | 130mg (10% DV) | 14mg (1% DV) |
| Iron | 2.7mg (15% DV) | 0.6mg (3% DV) |
| Fiber | 3g | 2g |
| Flavor Profile | Nutty, earthy, mildly bitter | Sweet, salty, roasted |
| Primary Uses | Sauces, dips, dressings, hummus | Sandwiches, smoothies, baking |
| Allergen Classification | Sesame (9th major US allergen) | Peanut (legume allergen) |
| Vegan-Friendly | Always (just sesame seeds) | Usually (check for honey varieties) |
The numbers tell a clear story. Tahini and peanut butter sit close in calories and total fat, but tahini dominates in calcium and iron -- minerals that are often lacking in plant-based diets. Tahini provides 10% of the daily value for calcium per serving compared to just 1% from peanut butter. For iron, tahini delivers 15% of the daily value versus 3% from peanut butter. These differences matter for vegetarians, vegans, and anyone looking to boost mineral intake without dairy or supplements.
Almond butter falls between the two in most categories, offering more vitamin E but at a higher price point -- typically $10-14 per jar compared to $6-9 for tahini. The practical takeaway: keep peanut butter for sandwiches, almond butter for sweet snacks, and tahini for everything savory -- sauces, dressings, dips, marinades, and drizzles. At Taza in Falls Church, tahini sauce is available free on every order, so you can taste how it works on a real Mediterranean plate before adding a jar to your pantry.
Tahini Ties Every Ingredient Together
One drizzle of tahini across a bowl turns individual components into a unified plate.
Nutrition & Health Benefits of Tahini
Calorie-dense but packed with the minerals, protein, and healthy fats that most diets lack.
Two tablespoons of tahini contain approximately 180 calories, 16 grams of fat, 8 grams of protein, and 3 grams of dietary fiber. The fat composition is predominantly unsaturated -- roughly 7 grams of monounsaturated fat and 7 grams of polyunsaturated fat, with only about 2 grams of saturated fat. This fat profile aligns with the Mediterranean dietary pattern that research consistently links to lower rates of cardiovascular disease, reduced inflammation, and improved metabolic markers. The protein content, at 8 grams per serving, makes tahini one of the densest plant-based protein sources available in condiment form.
The mineral profile is where tahini truly stands out. A single two-tablespoon serving delivers 130 milligrams of calcium (10% of the daily value), 2.7 milligrams of iron (15% DV), and significant amounts of phosphorus, magnesium, and copper. For context, a half-cup of cooked spinach provides roughly the same amount of iron, and a glass of milk provides about 300 milligrams of calcium -- meaning just two servings of tahini approaches that calcium level without any dairy at all. This makes tahini particularly valuable for lactose- intolerant individuals and those following vegan diets.
B vitamins round out the nutritional picture. Tahini is a strong source of thiamine (vitamin B1), which plays a central role in energy metabolism and nerve function. It also provides niacin, folate, and vitamin B6 in smaller but meaningful amounts. Sesame seeds additionally contain lignans -- specifically sesamin and sesamolin -- plant compounds studied for their antioxidant and anti-inflammatory properties. The main nutritional consideration is calorie density at 180 calories per two tablespoons, so use tahini as a sauce or dressing component rather than eating it by the jar. At Taza, the tahini sauce on a bowl or pita is portioned to deliver flavor and nutrition in balance.
Calcium per Serving
10% of the daily value -- more than most plant-based foods and competitive with dairy sources.
Iron per Serving
15% of the daily value from a two-tablespoon serving. Especially valuable for vegetarian and vegan diets.
Protein per Serving
Plant-based, complete amino acid profile. A single drizzle adds meaningful protein to any meal.
How to Use Tahini Beyond Dipping
Sauces, dressings, baking, smoothies, and marinades -- tahini belongs in more places than most people realize.
Sauces and Drizzles
Thin tahini with equal parts water and a squeeze of lemon juice. Add minced garlic and salt to taste. The result is the classic tahini sauce used across the Middle East -- pourable, tangy, and creamy. Drizzle it on grilled chicken, roasted cauliflower, sweet potatoes, or grain bowls. This is the same formula Taza uses on every bowl and wrap in Falls Church. Adjust the water ratio to control thickness: less water for a thick dip, more for a thin drizzle.
Salad Dressings
Replace ranch, Caesar, or vinaigrette with tahini-based dressing for a richer, higher-protein alternative. Whisk tahini with olive oil, lemon juice, a splash of apple cider vinegar, and a pinch of cumin. The emulsification creates a creamy dressing that clings to greens without the dairy or egg found in traditional creamy dressings. It works on romaine, kale, arugula, and grain salads. Keeps in the refrigerator for up to a week.
Baking and Sweets
Tahini replaces nut butters one-to-one in most baking recipes. Tahini cookies require just three ingredients: tahini, sugar, and an egg. The result is a shortbread-like cookie with a distinct sesame flavor. Tahini brownies swirl the paste into chocolate batter for marbled patterns. Tahini banana bread adds nuttiness without tree nuts, making it safe for nut-free households. In all baking, tahini adds moisture and richness similar to butter.
Smoothies and Breakfast
Add one to two tablespoons of tahini to any smoothie for extra protein, calcium, and a subtle nutty flavor. It pairs well with banana, date, cacao, and berry smoothies. For breakfast, swirl tahini into oatmeal, drizzle it on toast with honey, or stir it into yogurt bowls. The fat and protein in tahini slow digestion and help maintain steady blood sugar through the morning, making it a smarter breakfast addition than jam or maple syrup.
Marinades for Protein
Tahini mixed with lemon juice, olive oil, garlic, and cumin creates a marinade for chicken thighs, lamb chops, or firm tofu. The sesame oils penetrate the protein during marination and create a golden crust when grilled or roasted. The sugars in sesame caramelize at high heat, producing a nutty char that enhances the Maillard reaction. Marinate for at least 30 minutes, ideally 2-4 hours for deeper flavor penetration.
Pasta and Noodle Sauces
Tahini dissolves into warm pasta water to create a creamy sauce without any dairy. Combine tahini, soy sauce, rice vinegar, chili oil, and a spoonful of pasta water for a quick sesame noodle sauce. It works on spaghetti, udon, soba, and rice noodles. For a Mediterranean variation, mix tahini with roasted red pepper, lemon, and garlic and toss with penne or rigatoni. The result is a rich, velvety sauce that coats every strand.
The common thread across all of these applications is that tahini provides creaminess, protein, and a nutty depth without dairy, eggs, or tree nuts. It is one of the most naturally versatile ingredients in any pantry. And if you want to skip the home experimentation and just taste tahini done right, Taza is open 11:00 AM - 12:00 AM, Open 7 Days a Week at 5820 Seminary Rd Ste O, Falls Church, VA 22041. Every order includes tahini sauce at no extra charge.
Choosing Good Tahini
What to look for on the label, in the jar, and on your palate.
Read the ingredient list first. Quality tahini has one ingredient: sesame seeds. Some brands add a small amount of sesame oil for smoother consistency, which is fine. Anything beyond that -- soybean oil, canola oil, sugar, salt, or preservatives -- indicates a product that cuts corners. The ingredient list should be one or two items long. If it reads like a chemistry experiment, choose a different jar. In Northern Virginia, Middle Eastern grocery stores along Columbia Pike in Arlington and on Leesburg Pike in Falls Church carry brands like Al Arz, Al Kanater, and Cortas that meet this standard at reasonable prices.
Color tells you about the roast level. Lighter tahini (pale gold to sandy beige) comes from lightly toasted or raw seeds and has a milder flavor. Darker tahini (amber to brown) comes from a deeper roast and tastes more intensely nutty. Neither is inherently better -- it depends on application. For sauces and dips where tahini plays a supporting role, lighter tahini blends in without dominating. For tahini-forward dishes where you want the sesame flavor front and center, a darker roast delivers more character.
Texture should be smooth and pourable when stirred. If the tahini is dry, crumbly, chalky, or grits between your teeth, the seeds were either old, poorly ground, or both. Good tahini flows like warm honey when you stir it. Oil separation is normal and expected -- stir it back together before each use, the same way you handle natural peanut butter. If the tahini refuses to re-emulsify or has a thick layer of hardened paste at the bottom, it has likely been sitting on the shelf too long.
Finally, taste a small amount straight from the jar. Good tahini should be nutty, mildly bitter, and clean-tasting with a roasted finish. If it tastes rancid, metallic, or sharply bitter (not the pleasant mild bitterness of properly roasted sesame), the product has gone off or was made from low-quality seeds. Rancidity is the single most common quality issue with store-bought tahini. Buying from a store with high turnover -- a busy Middle Eastern market rather than a dusty shelf in a specialty aisle -- reduces the risk of getting a stale jar.
Ingredients
Just sesame seeds (or + sesame oil)
Color
Pale gold to amber -- no gray or dark brown
Texture
Smooth, pourable, flows like warm honey
Taste
Nutty, mild bitterness, clean roasted finish
Tahini at Taza Shawarma & Falafel
On every falafel, every shawarma bowl, in our hummus, as a drizzle -- and always free.
At Taza in Falls Church, tahini is not an add-on or an upcharge item. It is built into the menu from the ground up. Every falafel pita (from $8.95) comes with tahini sauce drizzled inside alongside fresh vegetables and pickles. Every chicken shawarma bowl (from $12.45) and beef shawarma bowl (from $12.45) gets a tahini drizzle across the top before it reaches the counter. Our hummus ($4.95) and baba ghanouj ($4.95) both contain tahini as a core ingredient. It is fundamental to what we serve.
Beyond the built-in applications, tahini sauce is one of the options on our toppings bar. That means you can add extra tahini to any order -- pita, shrak wrap, bowl, or side -- at no additional cost. Some customers double down, getting tahini inside their wrap and a side cup for dipping fries. Others combine it with our garlic sauce for a layered flavor profile. The toppings bar is designed to let you customize every order, and tahini is one of the most popular selections.
For first-time visitors, the falafel pita is the best way to experience tahini in its most classic pairing. The chicken shawarma bowl showcases tahini as a finishing drizzle over rice and protein. And our hummus with pita bread demonstrates tahini working as a structural ingredient rather than a sauce. Each dish uses tahini differently, and tasting all three gives you the full picture of how versatile one ingredient can be.
Taza is located at 5820 Seminary Rd Ste O, Falls Church, VA 22041, open 11:00 AM - 12:00 AM, Open 7 Days a Week. We serve the Falls Church, Arlington, Bailey's Crossroads, and greater Northern Virginia area. Order online for pickup or walk in for dine-in service. Tahini is always included -- no limits, no extra charge.
Falafel Pita
Tahini sauce drizzled inside with fresh vegetables
Chicken Shawarma Bowl
Tahini drizzle across rice, protein, and toppings
Falafel Bowl
Tahini over greens, rice, and crispy falafel
Beef Shawarma Pita
Tahini layered with pickled turnips and garlic sauce
Hummus
Tahini blended with chickpeas as a core ingredient
Baba Ghanouj
Tahini provides creamy body to roasted eggplant
Falafel Without Tahini Is Just a Fried Chickpea Ball
Tahini sauce turns falafel from a crunchy snack into a complete, satisfying meal.
Tahini in Falls Church and Northern Virginia
How the region's dining diversity makes tahini more accessible than almost anywhere else in America.
Northern Virginia is one of the most culinarily diverse corridors in the United States, and that diversity extends to ingredient availability. Tahini has been sold in Middle Eastern grocery stores along Columbia Pike in Arlington, on Leesburg Pike in Falls Church, and throughout the Route 7 corridor for decades. Lebanese, Syrian, Turkish, Greek, and Ethiopian shops all carry multiple tahini brands. Today, Whole Foods, Trader Joe's, Giant, Harris Teeter, and Safeway locations across the region stock at least one or two tahini options as well.
On the restaurant side, tahini appears on menus at dozens of establishments from Falls Church through Arlington, Annandale, and into Fairfax County. Shawarma shops, falafel counters, hummus bars, and full-service Mediterranean restaurants all use it. The competition is good for diners -- it means the quality standard is high. Restaurants that use bad tahini lose customers to the shop down the road that uses good tahini. In this market, cutting corners on a core ingredient is a fast way to empty tables.
Taza's location at 5820 Seminary Rd Ste O, Falls Church, VA 22041 puts it in the heart of this corridor. Seminary Road connects directly to major routes through Falls Church, Arlington, and Bailey's Crossroads. Whether you live in the neighborhood, commute along I-395, or work near the Pentagon or Tysons Corner, Taza is a short drive from anywhere in Northern Virginia. And every order includes tahini sauce at no extra charge -- a reflection of how central this ingredient is to everything we serve.
Tahini Guide: Common Questions Answered
Tahini is made from a single ingredient: sesame seeds. The seeds are toasted to develop flavor, then ground in a stone mill or steel grinder until the natural oils release and the mixture turns into a thick, smooth paste. Quality tahini contains nothing else -- no added oils, no sugar, no preservatives. Some brands add a small amount of sesame oil for consistency, which is acceptable. If the label lists anything beyond sesame seeds and possibly sesame oil, choose a different brand.
Tahini is made from sesame seeds, not tree nuts, so it is technically safe for people with tree nut allergies. However, sesame itself is now classified as a major allergen in the United States under the FASTER Act of 2021. People with a specific sesame allergy must avoid tahini entirely. If you have concerns about cross-contamination or multi-allergen sensitivities, consult your allergist. At Taza, our staff can guide you to sesame-free options on the menu and substitute garlic sauce for tahini on any order.
Unopened tahini lasts up to a year stored in a cool, dark pantry. Once opened, you can keep it at room temperature for 4-6 weeks if you use it regularly, or refrigerate it for 4-6 months. Refrigerated tahini firms up and becomes harder to stir, so let it sit at room temperature for 15 minutes before using. Oil separation at the top is normal -- stir it back in before each use. Discard tahini that smells rancid or tastes sharply bitter beyond its usual mild bitterness.
Tahini paste is the concentrated product straight from the jar: thick, intense, and not meant to be eaten by the spoonful. Tahini sauce is tahini paste thinned with water, lemon juice, garlic, and salt until it reaches a drizzleable consistency. When you order tahini at a restaurant, you almost always receive tahini sauce. The sauce is lighter, tangier, and designed for drizzling or dipping. At Taza, our tahini sauce is mixed fresh and included free on every order.
Tahini is far more versatile than most people realize. Beyond dips and sauces, you can use it in salad dressings, marinades for grilled chicken or vegetables, smoothies, baked goods like cookies and brownies, and even in pasta sauces. Tahini replaces butter or cream in many recipes for a dairy-free alternative. It holds up to heat but can become bitter if scorched, so add it toward the end of cooking or use it in low-temperature applications.
Tahini is nutrient-dense. Two tablespoons provide 8g of protein, 130mg of calcium (10% DV), 2.7mg of iron (15% DV), and significant amounts of thiamine, phosphorus, and copper. The fats are predominantly unsaturated, which research links to cardiovascular health. Sesame seeds also contain lignans with antioxidant properties. The main consideration is calorie density at 180 calories per 2 tablespoons, so it works best as a condiment rather than something you eat by the jar.
No. Tahini sauce is included free on every order at Taza Shawarma & Falafel. It is part of our toppings bar alongside garlic sauce, hummus, olive oil dressing, and 10 other toppings. You can get extra tahini on any pita, wrap, bowl, or side at no additional cost. Tahini is also a core ingredient in our hummus and baba ghanouj, both available as sides.
A falafel pita is the best introduction. The crispy, herb-flecked falafel paired with creamy tahini sauce, fresh vegetables, and warm pita bread showcases exactly what tahini does -- it adds richness, nuttiness, and a smooth texture that ties the whole sandwich together. At Taza, our falafel pita starts at from $8.95 and comes with tahini already drizzled inside. If you prefer bowls, a chicken shawarma bowl with tahini is another strong starting point.
Try Tahini at Taza
Open 11:00 AM - 12:00 AM, Open 7 Days a Week at 5820 Seminary Rd Ste O, Falls Church, VA 22041.
Address
5820 Seminary Rd Ste O, Falls Church, VA 22041
Hours
11:00 AM - 12:00 AM -- Open 7 Days a Week
Phone
Taste Tahini Done Right at Taza
Drizzled on bowls, inside wraps, blended into hummus. Tahini is included free on every order at Taza. No upcharge, no limits. Order online for pickup or dine in at our Falls Church location.