logo
Easy Sandwich Bread
October 30, 2015
Easy and Smooth Hummus
November 4, 2015

Homemade Tahini

 
This homemade tahini is incredibly easy to make and super-friendly to your pocket too. Store bought versions usually cost over $10 for a tiny jar. I used this for my upcoming  Easy and Smooth Hummus recipe  this Wednesday. There are many ways to use this beautiful paste. I.e salad dressing, sauce, or even in desserts. Check out  Cooking Channel  for more ideas!

 

Ingredients:
1 cup (140 g) hulled sesame seeds (hulled = outer shell removed)
3 – 4 tbsp light flavoured oil – grapeseed, canola, light olive oil (I’m using canola)
Pinch of salt

makes about 1/2 cup

In a pan, add your sesame seeds and dry roast them under low heat for 5 mins, until fragrant and lightly brown. DO NOT go overboard or they will turn dark brown and bitter. Allow to cool completely before use.

h

 

In a food processor, add in the sesame seeds and process until crumbly, for about 1 min.

k

 

Drizzle in 3 tbsp oil and process until smooth. The consistency should be smooth and pourable.

I'm using canola oil.

I’m using canola oil.

f

Scrap down sides.

Scrap down sides.

 

Add in salt and give it a final whirl for 30 secs. Taste the tahini paste and add more salt if required. It should taste mild and not too salty.

f

 

Use immediately or store in air-tight containers for up to a month. Since there is no emulsifier added, the natural oil will tend to separate over time. If that happens, just give it a stir before using.

Bear Naked Food Homemade Tahini

Bear Naked Food Homemade Tahini

 

Homemade Tahini
 
Prep time
Total time
 
This homemade tahini is incredibly easy to make and super-friendly to your pocket too. Store bought versions usually cost over $10 for a tiny jar. I used this for my Easy and Smooth Hummus recipe. There are many ways to use this beautiful paste. I.e salad dressing, sauce, or even in desserts.
Author:
Recipe type: Sides
Serves: ½ cup
Ingredients
  • 1 cup (140 g) hulled sesame seeds (hulled = outer shell removed)
  • 3 – 4 tbsp light flavoured oil – grapeseed, canola, light olive oil (I’m using canola)
  • Pinch of salt
Instructions
  1. In a pan, add your sesame seeds and dry roast them under low heat for 5 mins, until fragrant and lightly brown. DO NOT go overboard or they will turn dark brown and bitter. Allow to cool completely before use.
  2. In a food processor, add in the sesame seeds and process until crumbly, for about 1 min.
  3. Drizzle in 3 tbsp oil and process until smooth. The consistency should be smooth and pourable.
  4. Add in salt and give it a final whirl for 30 secs. Taste the tahini paste and add more salt if required. It should taste mild and not too salty.
  5. Use immediately or store in air-tight containers for up to a month. Since there is no emulsifier added, the natural oil will tend to separate over time. If that happens, just give it a stir before using.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.