Total Time
Prep 10 mins
Cook 0 mins

Source: "New York Times Natural Foods Cookbook" by Jean Hewitt

Ingredients Nutrition


  1. Grind the seeds finely in a Moulinex grinder.
  2. Put the other ingredients in a blender, and blend on medium speed, while adding the ground seeds.
  3. Blend till the mixture has the consistency of thick heavy cream.
  4. NOTE: If you can't get kelp, you could substitute some salt (less than a teaspoon).
  5. If you don't have a Moulinex grinder, maybe you could use a mortar and pestle.
Most Helpful

I liked this tahini...the lime was a new twist {{for me at least- more used to lemon}} i used dulse flakes and still added a bit of sea salt...started it with the seeds in my nut grinder and then went to blender...mine turned out a bit more grainy then the type i can get at my local health food store (because my blender it old and tired:) )...but i rather liked the texture for a change of pace :)...I have been using it in my green smoothies for a yummy calcium boost and as a treat with my carrots as a dipping sauce...- Thanks for the recipe share...:)

free-free February 25, 2009

Have made this before but this recipe is really good, used salt instead of kelp and it was delicious in tahini cream. Roasting the seeds would give a darker stranger taste if required. Thanks for posting Charlotte, made for zaar tag

lindseylcw September 05, 2008