Fresh Tahini Sauce (Print Version)
# Ingredients:
01 -
A sprinkle of salt, only if you’d like.
02 -
1 cup (140g) sesame seeds, with the hull removed.
03 -
2 to 4 tablespoons oil with a mild flavor, like avocado, grape seed, light olive, or something similar.
# Instructions:
01 -
Put the sesame seeds in a large, dry pot on medium-low heat. Stir constantly as they toast. You’ll know they’re ready when they start smelling nutty and looking lightly golden. This usually takes 3 to 5 minutes, so don’t walk away—they burn quickly!
02 -
Pour the warm sesame seeds into a food processor’s bowl. Blend for around a minute until they start turning into a crumbly mixture.
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Drizzle in 2 tablespoons of oil and blend for 2 to 3 more minutes. Pause every so often to scrape down the food processor’s sides and bottom so everything mixes evenly.
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Check how thick the tahini is. It should pour smoothly. If it’s too thick, blend another minute and slowly drizzle in 1 to 2 extra tablespoons of oil until it’s the texture you want.
05 -
Give it a taste. If you feel it could use some salt, sprinkle it in and blend for another 5 to 10 seconds to mix it well.
06 -
Once it’s ready, put the tahini in a container with a tight lid and keep it in your fridge. It’ll last about a month.
# Notes:
01 -
Keep it in the fridge, sealed up tight, and it’ll stay good for up to four weeks.
02 -
Like natural peanut butter, tahini may separate after sitting a while. Just stir it back to life before you use it.
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If you like experimenting, try making tahini with black or sprouted sesame seeds. Just make sure they’re thoroughly dried and toasted first.
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Tahini made with seeds that still have their hulls isn’t as smooth and has a more bitter flavor.
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If blending feels like a hassle, bump up the sesame seed amount or use a really powerful food processor.
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You can blend this with a high-speed blender, although I suggest sticking with a food processor for easier handling.