Homemade Tahini
Tahini is a delicious sesame seed paste, used in Mediterranean and Middle Eastern cuisine. I'll show you how to make your own - it's easy!
Servings: 2 cups
Equipment
- high speed blender or food processor
Ingredients
- 2 cups hulled sesame seeds
- olive oil, optional
- sea salt to taste
Instructions
- Toast the sesame seeds (optional): While not necessary, toasting the sesame seeds can enhance the flavor of your tahini. To do this, preheat a dry skillet over medium heat. Add the sesame seeds and toast, stirring frequently, for 5-7 minutes until lightly golden brown and fragrant. Be careful not to burn them. Let the toasted seeds cool completely before proceeding.
- Grind the sesame seeds: Transfer the cooled sesame seeds (or raw seeds if not toasting) to a food processor or high-powered blender. Grind for a few minutes, scraping down the sides as needed. The mixture will start to become crumbly.
- Process until smooth: Continue processing for several minutes, scraping down the sides as needed. The mixture will become progressively smoother and start to release its oil. This can take anywhere from 5-10 minutes depending on your food processor's power.
- Add oil (optional): If the mixture seems too dry or difficult to process, you can add 1-2 tablespoons of neutral oil at a time to help achieve a smoother consistency.
- Season with salt to taste.
- Transfer the finished tahini to an airtight container. It will keep in the refrigerator for up to a month. Give it a good stir before using as the oil will separate out as it sits.
Nutrition
Serving: 1 Tbsp · Calories: 107 kcal · Carbohydrates: 4 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Sodium: 2 mg · Potassium: 88 mg · Fiber: 2 g · Sugar: 0.1 g · Vitamin A: 2 IU · Calcium: 183 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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