Tahini
(from ruckeha’s recipe box)
Better Than Store-bought. Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins.
Source: ADAM AND JOANNE
Prep time: 10 minutes
Cook time: 5 minutes
Categories: Hummas Ingredient
Ingredients
- 1 cup sesame seeds, hulled
- 2 to 4 tablespoons grape seed oil (substitute canola or a light olive oil)
- Pinch of salt
Directions
-
TOAST SESAME SEEDS – Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).
-
MAKE TAHINI – Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
-
Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
-
TO STORE – Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.