Tahini is readily available in stores across many countries.
It is an essential ingredient in Middle Eastern dishes such as humous and falafel
I just like to make my own tahini and have found that this recipe is the best.I have made it with both vegetable oil and olive oil and decided that I like if best with a combination of the two.
It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs
- Sesame seeds-5cups
- Olive oil or vegetable oil-1 1/2 cups
Preheat oven to 350 degrees. Toast sesame seeds for 5-10 minutes, stirring the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. Related Articles
Makes about 4 cups
Homemade tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
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