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How to Make Tahini

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.

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