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–+ servings

homemade tahini

Patty Malcolm | Chickfoodtv
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Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cuisine middle eastern
Servings 2 cups

Ingredients
  

  • 2 1/2 cups sesame seeds hulled
  • 1-2 tablespoons neutral flavored oil such as grape seed (optional)
  • pinch of salt

Instructions
 

  • SESAME SEEDS. Lightly toast sesame seeds by adding sesame seeds to a wide, dry saucepan on low to medium heat, stirring constantly until seeds become fragrant. Make sure not to brown. Once toasted transfer to a plate and let cool completely. 
  • MAKE TAHINI. Add sesame seeds to a food processor bowl and process until it becomes crumbly, about 1 minute. Then add 1 tablespoons of grape seed oil and process for about 2-4 minutes. Occasionally stop food processor to scrape down sides and to keep it from over-heating. 
  • CHECK CONSISTENCY. When tahini appears smooth and pourable try a taste to make sure it's not gritty. You can also add more grape seed oil at this time, if you are not achieving the correct consistency. Add a pinch of salt and process another minute.
  • STORE. You can store tahini covered in the refrigerator for one month. I like to use a mason jar and put the date on it. 
  • ADD. Add tahini to dressings, hummus, veggies, and even desserts.

ENJOY!

    Notes

    • OIL. Adding oil is optional. By doing so it may help create a smoother texture, but it will also alter the flavor slightly. Many times I make it without oil, especially when I am cutting down on my fats. Don't worry it will eventually turn creamy without oil, it just takes longer and more patience. 
    • STORE. The tahini may separate over time, like any natural nut butter would. If this happens, give the tahini a good shake or stir before using.
    • HULLED. I choose to use hulled sesame seeds from the bulk bins at Whole Foods. I find that un-hulled can sometimes be bitter.
     
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