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    You are in: Home / Recipes / Tahini Homemade Recipe
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    Tahini Homemade

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Charlotte J's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on February 25, 2009


      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...:)

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    • on September 05, 2008


      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

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    Nutritional Facts for Tahini Homemade

    Serving Size: 1 (159 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 611.7
    Calories from Fat 483
    Total Fat 53.7 g
    Saturated Fat 7.4 g
    Cholesterol 0.0 mg
    Sodium 18.0 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 11.4 g
    Sugars 0.8 g
    Protein 17.1 g

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