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Homemade Tahini

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:

Ingredients:

  • 2.5 cups sesame seeds
  • 3/4 cups olive oil (see “hints & tips”)

Directions:

  1. Preheat oven to 350
  2. Toast sesame seeds for 5-10 minutes flipping seeds frequently.  Do not allow to brown.
  3. Allow to cool for 20 minutes.
  4. Pour sesame seeds into food processor and add oil (see “hints & tips”).
  5. Blend until desired consistency (thin paste).
Hints & Tips:
  • 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.
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