Easy Tahini (Print Version)
# Ingredients:
01 -
1 cup (140g) hulled sesame seeds.
02 -
2 to 4 tablespoons neutral-flavored oil (such as avocado, grape seed, vegetable, or light olive oil).
03 -
Pinch of salt (optional).
# Instructions:
01 -
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly, until the seeds become fragrant and turn light golden, about 3 to 5 minutes. Remain attentive, as sesame seeds can burn swiftly.
02 -
Transfer the toasted sesame seeds to the bowl of a food processor. Process for approximately 1 minute until a crumbly paste forms.
03 -
Add 2 tablespoons of the oil and continue processing for another 2 to 3 minutes. Stop occasionally to scrape the bottom and sides of the food processor to ensure even blending.
04 -
Assess the consistency of the tahini. It should be smooth and pourable. If necessary, process for an additional minute and add 1 to 2 more tablespoons of oil to achieve the desired texture.
05 -
Taste the tahini and, if needed, season with a pinch of salt. Process for another 5 to 10 seconds to blend thoroughly.
06 -
Store your freshly prepared tahini in an airtight container in the fridge for up to one month.
# Notes:
01 -
Store tahini in an airtight jar in the refrigerator for up to a month.
02 -
After some time in the fridge, the tahini might separate like natural peanut butter. Stir it well before using.
03 -
You can make tahini from sprouted or black sesame seeds. Ensure they are dried and toasted before use.
04 -
Tahini from unhulled sesame seeds tastes more bitter and isn’t as smooth as hulled seed tahini.
05 -
If processing is difficult, try using a high-powered processor or increase the quantity of sesame seeds.
06 -
A high-powered blender can also be used for this recipe, though I recommend using a food processor for best results.