Quick, easy and oil-free, this homemade tahini (sesame seed paste) is an essential and versatile ingredient to add to your healthy lifestyle!
First you may want to toast your seeds to bring out the most flavor, but this is optional. You want your seeds to become fragrant and slightly darker during the process.
Toast your seeds one of two ways:
Process the sesame seeds: Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or high speed blender, and process on high until creamy, stopping to scrape down the sides a few times. Will take apprx. 5 – 10 minutes to blend depending on your equipment.
Makes approx. 2 cups.
Store: Tahini will keep in the pantry for 2 months (maybe more), in an airtight container. For maximum freshness, store it in the fridge for up to 6 months.
For the ultimate creamy tahini, source out sesame seeds that have been hulled. Sesame seeds with the hull will create a thicker consistency which I have shown here.
I’ve seen recipes call for 2 or 3 tablespoons of extra virgin olive oil or sesame oil. This may help create a smoother texture but it will also alter the flavor slightly. I personally don’t care for oil in my tahini.
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