It’s been some time that I made my simple tahini recipe, I normally only make it for my homemade hummus. So, while I was making the tahini recipe I figured why not share the recipe with you.
The recipe is super easy to make, all you really need is a good food processor.
Simple Tahini Recipe
I used these unhulled sesame seeds. Roast them in a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant. (careful don’t let them turn brown, stir constantly).
But most important, let them cool before adding the seeds to the food processor.
You want to process the seeds until everything turns into a crumbly paste. To turn the tahini into a smooth paste, add a few tablespoons of neutral-flavored oil – I like to use canola oil, grape seed oil or a light olive oil. You could eliminate the oil if you would like, but the tahini won’t be as smooth or pourable.
You might find that the paste will separate like a natural peanut butter would after keeping it in the fridge for some time. All you need to do to fix this is stir it well.
What is Tahini?
Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
Here are a few of my favorite ways to use tahini, other than in hummus.
Tahini will last over a month if stored in the fridge. We bet you will find yourself adding it to a variety of dishes without direction from us
Za’atar Roast Chicken With Green Tahini Sauce
Because of the broth marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands. Recipe [HERE]
Spiced Lamb Patties With Nutty Garlic Sauce
You’ll love this spiced alternate-burger with its fresh finishes; kids will love the handheld dinner. Recipe [HERE]
- 1 cup unhulled sesame seeds
- 3-4 tbsp. grape seed, canola oil or light olive oil
- pinch of salt (optional)
- Add sesame seeds to a medium saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 1 to 2 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely.[br]
- Add sesame seeds to the bowl of a food processor then process until everything is a crumbly paste, about 1 minute. Add 3-4 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
- Taste the tahini for seasoning then add salt to taste. Process an additional 5 to 10 seconds to mix it in.[br]
- Store tahini covered in the refrigerator for one month. You may notice it separates over time like a natural peanut butter would. If this happens, give the tahini a good stir before using.
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