Tahini
"From a DIY site called Amanda and Merrill. Unhulled sesame seeds produce a more flavorful, but coarser texture. If you want a smoother texture, use hulled."
photo by gailanng
- Ready In:
- 16mins
- Ingredients:
- 5
- Yields:
-
1.5 cups
ingredients
- i cup sesame seeds
- 59.14 ml olive oil
- 118.29-177.44 ml vegetable oil
- 2.46 ml sea salt
- 29.58 ml warm water
directions
- Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
- Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
- Add the salt and 1/4 cup vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter, smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!).
- Transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.
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Reviews
-
Well, any thinking person (and I used to count myself among them) knows scratch is better than store-bought. Why didn't I think of this? Made in memory of my beautiful friend, pammyowl. -
Great tahini recipe! I used hulled sesame seeds and omitted the additional vegetable oil because my tahini already was very smooth after processing with the olive oil. Maybe because it's really hot at the moment so everything oily gets super-runny LOL Thanks for sharing this easy recipe :)<br/>Made for Ramadan Tag / N*A*M*E Forum -
1000 times better than store bought. -
I had hulled sesame seeds on hand and decided to try this recipe. What a surprise to find that it is so simple to make your own tahini. Especially when it costs almost $5.00 per jar and I buy a jar every two weeks! Thank you so much for posting this recipe. From now on I make my own.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
