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“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.”
READY IN:
16mins
YIELD:
1.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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!).
  4. 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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