Prep 10 mins
Cook 6 mins
From a DIY site called Amanda and Merrill. Unhulled sesame seeds produce a more flavorful, but coarser texture. If you want a smoother texture, use hulled.
- Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
- Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
- Add the salt and 1/4 cup vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter, smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!).
- Transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.
Well, any thinking person (and I used to count myself among them) knows scratch is better than store-bought. Why didn't I think of this? Made in memory of my beautiful friend, pammyowl.
Great tahini recipe! I used hulled sesame seeds and omitted the additional vegetable oil because my tahini already was very smooth after processing with the olive oil. Maybe because it's really hot at the moment so everything oily gets super-runny LOL Thanks for sharing this easy recipe :)<br/>Made for Ramadan Tag / N*A*M*E Forum
1000 times better than store bought.