Make your own Tahini (sesame paste) at home with only 2 ingredients! Quick, easy and cost-efficient.
Welcome to the second installment of a Nomad’s Dish – a new series of international recipes on aNomadsDream.com
This second stop on our Taste Trip is going to be a two-part post. The actual recipe for which we will need today’s Tahini will be posted next week (any guesses?)
So let’s talk about Tahini. It is basically a paste made from ground sesame seeds and is predominantly used in Middle Eastern and North African cuisine. There it is used as a dip or topping by itself or as an ingredient for other dishes.
I have been unsuccessful in finding Tahini in the stores around here but since I have seseame seeds and a food processor on hand, I set out to make my own.
Turns out, homemade Tahini is a lot more cost-efficent, as it is a lot cheaper to make than to buy and you can make only as much as you will need – no risk of that expensive jar of store-bought Tahini going rancid.
Traditionally, Tahini is made from hulled sesame seeds. I only have unhulled sesame available right now so my Tahini-version is a little darker in color and not quite as smooth. However, unhulled seeds are more nutritious and less susceptible to rancidity.
Whether you are using hulled or unhulled sesame for your Tahini, you should definitely toast the seeds first. Toasting intensifies sesame’s warm, nutty flavor.
I dry-roast them in a pan on low heat for about 10 minutes. It is important to stir often to prevent the seeds from burning since they are quite sensitive. They don’t really need to take on a lot of color.
To make the paste, place toasted sesame seeds and olive oil in a food processor and process until smooth, scraping down the sides and adding more oil as needed.
Make your own Tahini (sesame paste) at home with only two ingredients. Recipe can easily be doubled or tripled as needed.
- 1 cup (unhulled) sesame seeds
- 2 tbsp - 1/2 cup olive oil
- Place sesame seeds in a dry pan and toast onlow heat for 10 minutes. Stir often and watch carefully - you don't need much color. Let seeds cool after toasting.
- Place sesame seeds and 2 tablespoons of olive oil in a food processor and process until smooth. Scrape down the sides as needed and add more olive oil for desired consistency.
- Keep refrigerated.
Recipe adapted from Cinnamon Spice and Everything Nice
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