Quick Creamy Tahini (Print Version)
# Ingredients:
01 -
A pinch of salt (only if you want).
02 -
1 cup (140g) of sesame seeds without the hull.
03 -
2 to 4 tablespoons of a mild oil like avocado, grape seed, vegetable, or light olive oil.
# Instructions:
01 -
Toss sesame seeds into a wide saucepan (no oil needed) on low to medium heat. Stir all the time until they get a golden shade and smell aromatic, which takes about 3 to 5 minutes. Keep an eye on them; they burn easily.
02 -
Move the warm sesame seeds into a food processor. Let it run for around a minute until the seeds start forming a rough paste.
03 -
Pour in 2 tablespoons of oil, then keep blending for 2 or 3 more minutes. Pause occasionally to scrape the processor’s sides and bottom so everything mixes evenly.
04 -
Check the texture—it should be silky and easy to pour. Blend for one more minute if needed, adding 1 or 2 extra tablespoons of oil to loosen it up.
05 -
Taste it. If you'd like, mix in a sprinkle of salt. Blend for an extra 5 to 10 seconds to combine.
06 -
Put the tahini in a sealed container and keep it in the fridge, where it stays good for about a month.
# Notes:
01 -
Keep tahini refrigerated in a sealed jar, and use it within a month.
02 -
The oil might separate after chilling, just like natural peanut butter. Stir it to combine before using.
03 -
You can use sprouted or black sesame seeds too. Just make sure they’re fully dried and toasted.
04 -
Tahini from sesame seeds with their hulls tends to be more bitter and is grainier compared to the hulled kind.
05 -
If blending gets tough, try a stronger processor or just increase the sesame seeds in your batch.
06 -
You can use a strong blender for tahini too, but food processors produce the best texture overall.