Easy Tahini (Print Version)
# Ingredients:
01 -
2 to 4 tablespoons of a mild cooking oil (like light olive oil, grape seed oil, vegetable oil, or avocado oil).
02 -
A dash of salt, if desired.
03 -
1 cup (140g) of sesame seeds without the hull.
# Instructions:
01 -
Toss the sesame seeds into a roomy, dry pan. Heat on low-to-medium while stirring constantly. After 3 to 5 minutes, they should become lightly golden and smell nutty. Keep an eye on them because they can burn quickly.
02 -
Move the toasted seeds into a food processor. Start processing them, and after about a minute, you’ll notice they’ve turned into a crumbly mix.
03 -
Add 2 tablespoons of oil to the crumbs and blend for 2 to 3 more minutes. Occasionally stop to push down what sticks to the sides and bottom of the processor.
04 -
The tahini should have a smooth, runny texture. If it’s too thick, let it blend for another minute and add 1 to 2 more tablespoons of oil until it’s just right.
05 -
Give it a quick taste. If it needs salt, toss in a pinch and blend for a few seconds to mix it evenly.
06 -
Pour your homemade tahini into a sealed container. Pop it in the fridge, and it’ll keep fresh for a month.
# Notes:
01 -
Keep tahini in a tightly closed jar in the fridge for up to one month.
02 -
If the tahini separates over time, just give it a good stir before you use it, like you would with natural peanut butter.
03 -
Feel free to make tahini with black or sprouted sesame seeds. Make sure they’ve been dried and toasted first.
04 -
Tahini from seeds with hulls might come out more bitter and is usually not as creamy as when you use seeds without hulls.
05 -
If blending the tahini seems hard, try using a more powerful processor or up the sesame seed quantity.
06 -
You can also use a strong blender for this recipe. However, a food processor is my top pick for the best results.