Sesame seeds are about 50% oil by weight. The oil is rich in vitamin E and antioxidants and resists rancidity, making it a fairly good choice as far as seed oils go.
To make sesame seed tahini the whole or hulled seeds are ground into a thick rich paste similar to nut butter.
There are many varieties of tahini on the market, including raw, sprouted, and roasted. The different preparations will have different flavors and textures.
I use raw tahini for my dressing and in other recipes. The texture is thick and it doesn’t take much stirring to have the sesame butter freeze up into a solid mass. That makes it great for these cookie dough bites.
Sesame seeds are a seed, so inevitably they have their fair share of oxalic acid, phytic acid, and enzyme inhibitors in the hull. Sprouting the seeds can help mitigate this issue. If you eat a lot of tahini you may consider buying it sprouted or making your own with sprouted sesame seeds.
Roasted tahini has a toasty, nutty flavor and can be less bitter than raw tahini.