Description
This easy tahini recipe provides a simple and delicious way to make homemade sesame seed paste, a staple in Middle Eastern cuisine. Toasted sesame seeds are blended with neutral oil to create a smooth, creamy condiment perfect for dressings, dips, and sauces. This versatile vegan and gluten-free tahini can be stored and enjoyed for up to a month.
Ingredients
Scale
Ingredients
- 2 cups sesame seeds
- 2–4 tablespoons neutral oil (such as grapeseed or light olive oil)
- Pinch of salt (optional)
Instructions
- Toast the sesame seeds: In a dry skillet over medium heat, toast the sesame seeds for 3–5 minutes, stirring frequently until they are lightly golden and fragrant. Take care not to burn them. Let the toasted seeds cool for a few minutes.
- Process the seeds: Transfer the cooled sesame seeds to a food processor or high-speed blender and process for 1–2 minutes until the seeds become crumbly.
- Add the oil gradually: Slowly add the neutral oil one tablespoon at a time while continuing to process until the mixture becomes smooth and pourable. Scrape down the sides of the processor or blender as needed to ensure even consistency.
- Season and blend: Add a pinch of salt if desired and blend again briefly to incorporate it evenly.
- Store properly: Pour the tahini into an airtight jar and store it in the refrigerator for up to one month. Stir before each use as natural separation may occur.
Notes
- The amount of oil can be adjusted based on your blender and desired tahini consistency; use less for thicker paste, more for a smoother, pourable sauce.
- Natural separation of oil might happen during storage; simply stir before use.
