Have you ever heard of tahini? It is a paste of husked sesame seeds that is mostly used in Middle Eastern foods. Perhaps you have already tasted it, blitzed in hummus with chickpeas, oil and salt. The secret to really good tahini is roasting and we think we might have just about found the perfect balance: our tahini has exactly the texture we wanted it to have. Only sesame, nothing else. And since sesame is also rich in calcium, what about trying it for breakfast with a dash of our agave syrup?