Ingredients
Equipment
Method
Toast the Sesame Seeds (Optional but recommended):
- Preheat your oven to 350°F (175°C).
- Spread the sesame seeds in an even layer on a baking sheet.
- Toast in the oven for 5-7 minutes, stirring occasionally, until golden and fragrant. Watch closely to avoid burning.
- Let the seeds cool for a few minutes.
Process the Seeds:
- Once the sesame seeds are cooled, transfer them to a food processor or high-speed blender.
- Pulse for about 1 minute to break them down into a crumbly consistency.
Add Oil and Blend:
- While the processor is running, gradually add olive oil, starting with 2 tablespoons.
- Continue processing for 2-4 minutes, scraping down the sides as needed, until the tahini reaches your desired smooth and creamy consistency. Add more oil if necessary for a thinner texture.
Season and Store:
- Add a pinch of salt (if using) and blend again to incorporate.
- Transfer the tahini to an airtight jar or container. It can be stored in the refrigerator for up to 1 month.
Notes
- Substitutes for Oil: If you prefer a lighter version, you can use water instead of oil. The tahini will have a different consistency, but it will still be delicious.
- Hulled vs. Unhulled Sesame Seeds: Hulled seeds will yield a smoother, lighter tahini, while unhulled seeds will produce a thicker, slightly more bitter paste with more fiber.
- Flavor Variations: To customize the flavor, you can add garlic powder, lemon juice, or even a bit of honey for a sweet twist.
- Storage Tips: Make sure the tahini is sealed well in an airtight container to prevent it from drying out. Stir well before using, as the oil may separate over time.