Homemade Tahini

Yields: 4

Preparation time: 10

Cooking time: 5

Ingredients

  • 1 cup hulled sesame seeds
  • 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
  • Pinch of salt, optional

Directions

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes.
  • Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).
  • Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
  • Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
  • Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
  • Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.