How to Make Tahini
Use this homemade version of tahini in hummus and other dips, sauces for kebabs, and salad dressings.
Step 1
Place 1 cup (145g) sesame seeds in a large skillet. Set over medium heat and toast, stirring frequently, until just very light golden (do not deeply brown them). Immediately remove from the heat, set seeds in a shallow dish and cool to room temperature.
Step 2
Once seeds have cooled, set them in a food processor with a pinch of fine sea salt. Pulse until crumbly and somewhat paste like. With the machine running, slowly add 1/4 cup neutral flavoured oil, such as vegetable or canola oil. Scrape the sides of the bowl and pulse a few more times.
Step 3
Tahini should be a fairly smooth and thick mixture that is still pourable. If the consistency isn’t right, add a small amount of oil and pulse; continue until desired consistency. Store tahini in a sealed jar in refrigerator until ready to use. It will keep at least a month. Makes about 1 cup.