Homemade Tahini
Tahini is a paste made with sesame seeds and oil, popular in the Middle East, Turkey, Greece and parts of North Africa. It is of course a dip on its own but is also a basic ingredient in popular recipes such as hummus and baba ghanoush.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
- 200 g raw sesame seeds
- 2-3 tbsp neutral flavoured oil (I don't use this) (for a quicker process)
Instructions
- 1
Tip the sesame seeds into a large frying pan and dry roast on the lowest heat setting for 10 minutes, regularly shaking the pan to ensure all the seeds get a chance at being roasted.I personally like to go 30 minutes to for a darker shade of tahini with a deeper flavour.But if you don't have the patience, go for 10 minutes.
- 2
When done, tip the seeds into a small - medium food processor and process for 7 - 10 minutes until the seeds are completely broken down and have become a paste, like peanut butter (you're in effect making sesame butter).Read the article above on the explanation for this and watch the video.
- 3
If you are too impatient for the 7 - 10 minutes, you can add 2 - 3 Tbsp of a neutral flavoured oil to hurry the process along. You'll get to the paste-like stage much quicker.