If you make much Middle Eastern style foods, you’re familiar with Tahini or a ground sesame paste. If you make homemade hummus, you know its a key ingredient though technically, not essential. I’ve made it without it because I didn’t have any on hand. So that got me thinking (as most things do), how is it made? I found several extravagant recipes and have copied the basics here:
- 2.5 cups sesame seeds
- 3/4 cups olive oil (see “hints & tips”)
- Preheat oven to 350
- Toast sesame seeds for 5-10 minutes flipping seeds frequently. Do not allow to brown.
- Allow to cool for 20 minutes.
- Pour sesame seeds into food processor and add oil (see “hints & tips”).
- Blend until desired consistency (thin paste).
- Oils: Grapeseed, sesame and vegetable oils are all a good substitute for olive oil in this recipe.
- Thin mixture by adding more oil or thickening by adding more seeds, so don’t toss everything in there at once.
- Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.