Tahini paste is one of those pantry basics that I’m always out of when I need it, like when I want to whip up hummus or eggplant dip or Chinese sesame noodles. Tahini is just ground sesame seeds and salt, right? How hard could making sesame paste be? It was time to make this condiment for myself.
My homemade tahini is rich and nutty with a slight bitter undertone. The course texture from the sesame hulls gives the tahini paste a rustic flare. Best of all, it only takes about 15 minutes to make. And it’s dynamite spread on toast with a bit of sea salt and honey.
Tahini Paste Recipe By Tammy Kimbler
1/2 lb organic sesame seeds
1/2 tsp course salt
1/3 to 1/2 cup sesame oil
1 tbs toasted sesame oil (optional)
This recipe is very free-form and can be adjusted to taste as you go. Start by gently toasting your sesame seeds in a dry pan. They burn easily so when you smell them, they’re done. Also, if you over toast them, they will start popping like crazy! Pour the seeds in a food processor along with the salt to start. I like the mineral qualities of course grey sea salt, but kosher salt works fine, too. Turn the processor on high, then slowly add the sesame oil. I added about 1/3rd of a cup for a very thick tahini paste. If you like it thinner, more like a tahini sauce, add more oil. Process the paste for a good 10 minutes. Check the seasoning. At the end add 1 tbs toasted sesame oil for a toasty flavor. Store tahini in the refrigerator.
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