homemade tahini

I just love tahini! I love it even more since I started making my own. It is so eay and simple and will never have you running to the store again.

Sesame seeds are a good source of calcium, copper, iron, magnesium and has good fats for our body. Sprinkle some on a salad or over some zucchini noddles to bring some more nutrition, decoration and variety. Tahini is great as a spread and a major component of hummus and other dips and dressings.

I have to admit, I do not measure this but go more on looks. I will give you approximate measurements but you may need to play around a bit.

I pour sesame seeds in to the food processor. Little tip here, make sure your food processor is completely dry. Otherwise, the seeds will not break down and it becomes a waste or if you want to look on the bright side, an opportunity to make up a new recipe with all the sesame seeds that now won’t grind!

Grind the seeds for several minutes. It may take about 5 minutes. They will begin to break down and here is the key, release some of their oils and start to clump together. I continue processing for another minute or two until it seems it has clumped all it will.

Next, add olive oil slowly. For about 1 cup of sesame seeds, you will use about 1/4 cup olive oil. Drizzle it in slowly stopping occasionally to let it incorporate. Stop when it is a nice creamy consistency and not too oily.

You did it! That’s all it takes. If you are soaking your seeds, you will need to let them completely dry before processing them. So get in there and make some yummy tahini. You will need it for the Tomato Tahini Dressing coming soon!

Comments

  1. says

    I have 5 lbs of sesame seeds on my freezer and tahini is soooo expensive especailly-raw tahini. Did you use extra virgin olive oil?

  2. crunchybits says

    Sabrina uses extra virgin olive oil. I don’t use oil at all and use the vitamix, just smushing it down with the plunger that comes with the blender for a few minuets until it’s not gritty anymore. If I do use oil, I tend to use sesame oil (not the toasted variety). I like to leave it thicker though, and can thin it if the recipe I’m using needs it.

  3. Sabrina says

    5#! Oooo, I would be dreaming of tahini. You could also mix the sesame seeds with some sesame oil and cut up nori, a little sea salt and throw it in the dehydrator to crisp up and make a yummy snack. Of course they are yummy sprinkled on any salad as well.

Trackbacks