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

5 5

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...:)

5 5

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