You heat a medium size skillet on medium heat and
toast 3/4 cup of hulled organic sesame seeds (for about 10 minutes or until toasted). Be careful not to let them burn.
I spread mine out on parchment paper to cool, then drop them into my food processor. Grind them into a paste, and add 2 Tbsp. of organic/non-gmo toasted sesame oil, and 1 Tbsp. of organic non-gmo/olive oil. Pulse until completely mixed.
Stores in the refrigerator for up to 4 weeks. I will be using this batch for my making hummus.
I am so glad that you posted this!
ReplyDeleteI have been wanting to make hummus and love the idea of making the Tahini :)
Pinned for later :)
I'll be interested to know how this fares - as far as the solids separating from the oil. That's the biggest problem I have with pre-made tahini. I would much rather make my own, too.
ReplyDeleteThank you for posting this! I hate buying a whole jar of tahini when I need some because I never use it all. It might be time for falafel with tahini sauce.
ReplyDeleteSandra, Susan and k, I will let it sit a few more days and watch to see if the oil separates or not. I love hummus, and the homemade tahini smells wonderful. It is not as thick as the store bought stuff, but costs much less to make.
ReplyDeleteThat looks so good. Tahini is so luscious.
ReplyDeleteI've also had it in a pita with steamed broccoli. Yum!!!
God bless.
RB
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As far as the oil separating, I use that oil to make my vinagrettes and salad dressings, but once I open the bottle of tahini, I refrigerate it.
ReplyDeleteGod bless.
RB
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RB, you do have to refrigerate the tahini (due to seeds going rancid you if you do not. Thanks for the tip to try it on broccoli. I never thought of that.
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