Recipe by pammyowl
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.
Top Review by gailanng
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.
- i cup sesame seeds
- 59.14 ml olive oil
- 118.29-177.44 ml vegetable oil
- 2.46 ml sea salt
- 29.58 ml warm water
Directions See How It's Made
- 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.