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.
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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