Make your own tahini

Hello beautiful. Do you love eating tahini as much as I do?

Salad dressings, dips, in a wrap, on some toast with honey; sweet or savory I will find a way to add tahini to it!

 

Here’s a super casual recipe you can use to make as much tahini as you’d like!

 

Ingredients:

  • Sesame seeds
  • Oil (I use either olive oil or sesame oil but you can use whatever you want!)

Tools:

  • Baking tray
  • Blender
  • Spoon
  • Jar

 

Method:

  1. Preheat oven to 180oC
  2. Pour your sesame seed onto a baking tray and spread with the back of a spoon to form an even layer. The amount you use is entirely dependent on how much you want to make! Keep in mind that once transformed into a paste the volume will reduce by about half. So 1 cup of sesame seeds will make about half a cup of tahini..
  3. Roast your sesame seeds for approx. 15-20 minutes or until they are a beautiful golden colour. Give the seeds a quick turn once or twice throughout so that all the seeds roast evenly.
  4. Remove the seeds from the oven and pour into a blender. If you are making a large quantity (i.e. 2 or more cups of seeds) then you may need to blend the seeds in two batches. Unless you have a super powerful pro blender then a large quantity of a thick paste will leave your blender struggling.
  5. Blend the seeds on medium until they form a fine crumble.
  6. Next, slowly start adding oil to the blender, bit by bit, whilst increasing the blender speed to high.
  7. The amount of oil that you use will depend on the texture that you are after. To achieve the consistency of store-bought tahini, you will need to add about 1/8 cup of oil for every 1 cup of sesame seeds. I personally like my tahini as a thicker consistency than the store brought stuff. This means that I don’t need to use as much oil but I still have the same amazing taste. And if I need a creamier tahini for a particular recipe, then I can simply stir in some extra oil to a portioned amount rather than the whole batch.
  8. Once you’ve reached your desired consistency then spoon into a jar and voila! Store your tahini in the cupboard (no need for a fridge) ready to use whenever.

Let me know how you go with your tahini making adventures! Do you have any super awesome dishes you like to add tahini to? I would love to hear about them.


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