This easy homemade tahini recipe will save you money while allowing you to add rich, nutty flavor to many different recipes.
Last Friday, I shared my recipe for Sesame Edamame Hummus. In which, I teased how I made my own tahini. I must have been in a hurry because these less than stellar pictures just don’t tell the story of how easy it was. I’m gonna share them anyway for two reasons.
1) I don’t want you to spend $10 on tahini ever again.
2) I am swimming in recipe development and other projects right now and don’t know when I will redo the recipe and take photos. #BeingHonest
So, here’s how I made it.
Buy some sesame seeds. I got a container full (about 5 cups) for $4.00 at the Dekalb Farmers Market. That’s a steal.
In a dry skillet, toast the seeds until they smell rich and nutty and are golden brown. Stir the sesame seeds constantly or shake the pan for even toasting. Don’t walk away. They burn easily. (NOTE: You can skip the toasting but the final flavor will be different – like plain sesame seeds. I prefer the toasted flavor.)
Add the cooled, toasted sesame seeds to a food processor or high powered blender. Drizzle in 1/4 cup of neutral tasting oil like grapeseed or canola. I used grapeseed but sesame may be nice too. I didn’t have any regular sesame oil. You can use whatever you want here but just be mindful of the flavor you’ll get.
Puree the sesame and oil mixture. Let it run on high for at least 2 minutes. Check the paste. Add more oil as needed and puree again. Do this until it becomes smooth and creamy. (My “smooth and creamy” picture was too blurry to post.)
Now if you don’t think you have time make this tahini recipe or just don’t mind shelling out the money, you can always buy tahini in the ethnic food aisle at the supermarket or at a specialty market.
It’s nice to have extra tahini on hand to create salad dressings, sauce for noodles or to drizzle onto roasted or sautéed vegetables like broccoli, cauliflower or kale. Sesame seeds are actually quite nutritious, providing calcium, magnesium and fiber. I regularly add them to vegetable dishes and even to my morning toast or oatmeal.
I’ll come back later to show you how to use tahini in dishes beyond hummus. Here’s the super simple homemade tahini recipe.
- 1 cup sesame seeds I used white
- 1/4 cup grapeseed or other neutral tasting oil
- Toast the sesame seeds until they become fragrant and golden brown.
- Add the sesame seeds and oil to the bowl of a small food processor. Puree on high 2 minutes or more. Check the consistency and stream in more oil. Continue pureeing until the mixture becomes smooth and creamy.
- Store the tahini in an airtight container in the refrigerator up to one month.