Tahini is easy to make at home and can be used in many recipes. For super creamy tahini (and not one that’s gloppy and separated) use a high-powered blender and follow my tips below.
Tahini, or sesame seed paste, is a staple of Middle Eastern and Mediterranean cooking. It’s perhaps most notable for its essential role in making hummus, although its uses go far beyond that iconic dip.
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WHAT IS TAHINI?
Tahini is one of those ingredients that I like to consider a flavour-enhancer because its nutty (or seedy) simplicity makes everything taste delicious. It’s also super easy to make at home with a few tips I’ll share below.
So what exactly is tahini? Quite simply, it’s just toasted and ground sesame seeds. Tahini is a staple ingredient in the Mediterranean and Middle Eastern culture and it’s frequently used as an ingredient in Hummus or served alongside Falafel, pita, or baba ganoush as a condiment or sauce.
Just Three Ingredients:
Making tahini is super simple. With the help of regular ingredients, you can make the tastiest tahini.
1 cup sesame seeds
2 tablespoons or more mild olive oil, neutral oil such as grape seed oil, and/or a small amount of sesame oil
Step 1. Roast the sesame seeds in a pan on slow fire for just a few minutes. Do not over roast it.
Step 2. Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.)
Step 3. Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.
Step 4. Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary until the mixture forms a thick and fairly smooth paste.
Step 5. Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and whisk until the desired consistency is reached.
Step 6. Add salt (optional): Add salt to taste and process until combined.
Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.
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