Ingredients
1 c. hulled white sesame seeds
2 tbsp. neutral oil such as grapeseed or canola
1/2 c. tahini
2 to 3 garlic cloves
1 tbsp. extra-virgin olive oil
1/4 c. lemon juice
1/2 tsp. salt
Preparation
Step 1Toast sesame seeds in a large skillet over medium heat, shaking often, until fragrant and slightly browned, 2 to 3 minutes.Step 2Transfer sesame seeds to the bowl of a food processor. Process until the seeds form a paste, 2 to 3 minutes. Add 2 to 3 tablespoons of neutral oil, depending on how thin you like your tahini.Step 3Process until the tahini is smooth and pourable. Store in the fridge in an airtight container for up to 6 months.
Step 1In a medium bowl, whisk together tahini, garlic, olive oil, lemon juice and salt along with ¼ cup of water. For a thinner sauce add more water 1 tablespoon at a time until you reach desired consistency.
You can find tahini in most mega marts nowadays, but should you not be able to find it, or want to try make it on your own, we highly recommend it. All you need is some sesame seeds, some neutral oil and a food processor. Homemade tahini tends to be richer, nuttier and less bitter than what you’d buy in stores. The two things to keep in mind are 1) use hulled sesame seeds, the package will note if they have been and 2) when toasting, know that the longer you toast the seeds the more bitter the tahini will be. Homemade tahini will really make difference in any of the recipes you use it in and it will lasts for months in your fridge! Gave this recipe a try? Let us know how you liked it in the comments below!
