Let’s make some tahini, shall we?
Did you know you could make tahini yourself?
Right about now, you might be saying to yourself, “why you should make tahini when you can easily buy it”?
Let me tell ya…it comes in a 16 or 32 oz. jar. If you buy tahini only to make hummus, you only need 2 or 3 tablespoons, right? You’ll use what you need then store it in the fridge. It will eventually make it’s way to the back of the fridge only to be discovered when you move or the fridge goes on the blitz.
That jar can be pricey.
Plus it’s good for you. Take a look at the benefits of it here.
Do you know you can more with it than just make hummus?
You can make these chocolate dipped tahini cookies.
You can dress up asparagus like I did here.
You can make a garlic tahini sauce.
All with that tahini you made yourself.
Another reason….it’s so easy, why not?
One thing to note, homemade tahini is not going to be quite as smooth as store bought. They use special equipment that we just don’t have at home. Though as you can see from the picture above it’s pretty smooth.
Store bought tahini is made with hulled sesame seeds. I used a mix of hulled and not hulled. Pictured here are hulled sesame seeds. Using seeds that are not hulled will give a stronger flavor. I’m ok with that.
They will need to be toasted. This takes about 5 minutes.
Just until they start to turn color.
Then add them to the food processor with some vegetable oil.
Make some hummus.
Homemade Tahini
8 oz. of seeds yielded 1 cup of tahini.
Ingredients
8 oz. sesame seeds
3 tablespoons vegetable oil or olive oil
Directions
- Preheat oven to 400
- Spread the sesame seeds onto a rimmed baking sheet.
- Toast the seeds for 4-5 minutes. Do not burn!
- Add the seeds and the oil to the bowl of a food processor.
- Puree until smooth. This will take about 10 minutes
- Store unused tahini in the refrigerator.
