Tahini Homemade

"Source: "New York Times Natural Foods Cookbook" by Jean Hewitt"
 
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Ready In:
10mins
Ingredients:
5
Yields:
3/4 cup
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ingredients

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directions

  • Grind the seeds finely in a Moulinex grinder.
  • Put the other ingredients in a blender, and blend on medium speed, while adding the ground seeds.
  • Blend till the mixture has the consistency of thick heavy cream.
  • NOTE: If you can't get kelp, you could substitute some salt (less than a teaspoon).
  • If you don't have a Moulinex grinder, maybe you could use a mortar and pestle.

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Reviews

  1. I liked this tahini...the lime was a new twist {{for me at least- more used to lemon}} i used dulse flakes and still added a bit of sea salt...started it with the seeds in my nut grinder and then went to blender...mine turned out a bit more grainy then the type i can get at my local health food store (because my blender it old and tired:) )...but i rather liked the texture for a change of pace :)...I have been using it in my green smoothies for a yummy calcium boost and as a treat with my carrots as a dipping sauce...- Thanks for the recipe share...:)
     
  2. Have made this before but this recipe is really good, used salt instead of kelp and it was delicious in tahini cream. Roasting the seeds would give a darker stranger taste if required. Thanks for posting Charlotte, made for zaar tag
     
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