In the Kitchen‎ > ‎Basics‎ > ‎

Tahini

For years, i didn't know that tahini was anything more than something i needed to buy in order to make hummus, but it's actually a tasty little condiment on its own.  Also known as tahina, you can buy it cheaply enough; i prefer to make my own mainly because i use such small quantities of it, that i've never bought any that hasn't gone bad by the second time i've needed it.

1
cup
sesame seeds (white, unroasted)
4-5
tbsp
olive oil
  • Heat oven to 350°F.
  • Spread seeds thinly on a large pan.
  • Toast for about 10 minutes, agitating them every couple of minutes.  Don't let them brown.
  • Let the seeds cool for 20 minutes.
  • Put the seeds and oil into a food processor and blend for two minutes or more, until you get a smooth paste. Add up to 1 tbsp extra olive oil if needed to get the right consistency.
  • Store in the refrigerator in a tightly sealed container for up to three months.
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