The New York Times’ Well column recently wrote about one of my favorite condiments: tahini. Made from crushed sesame seeds, tahini is full of calcium, protein, and B vitamins. It’s also a good source of essential fatty acids, which we all need to keep our skin and hair glowing.

But that’s not why I love tahini. I love its nutty, earthy flavor. It’s the perfect condiment for vegetables, either as a creamy sauce or thick, rich hummus (blended chickepeas and tahini). Best of all, since it’s full of healthy fats, it’ll keep you satisfied for the long haul.

Check out the article for some great recipe ideas. My favorite: Tomato Salad with Turkish Tahini Dressing and Roasted Cauliflower with Tahini Parsley Sauce.