Homemade tahini
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 260, total fat 24 G., saturated fats 3 G., proteins 6 G., carbohydrates 8 G., fiber 4 G., cholesterol 0 mg, sodium 4 mg, sugar 0 G.
Calories 260, total fat 24 G., saturated fats 3 G., proteins 6 G., carbohydrates 8 G., fiber 4 G., cholesterol 0 mg, sodium 4 mg, sugar 0 G.
Tahini is a sesame paste widely used in Middle Eastern and Mediterranean cuisines. It's so easy to make at home that you'll hardly want to use store-bought. You only need two ingredients—sesame seeds and vegetable oil—and a few minutes to make a fresh paste that can be added to hummus, baba ganoush, salad dressings, and even desserts. You can use any vegetable oil for tahini, such as grapeseed, sesame, or canola oil. Add just enough oil to make a smooth, but not runny, paste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups shelled sesame seeds (see note)
- 3 tbsp + 1.5 tsp vegetable oil + more as needed
We recommend
Cooking the dish according to the recipe:
- Place the sesame seeds in a food processor and pulse on high speed until crumbly, about 1 minute.
- Add the vegetable oil and beat on high speed, stopping every minute or so to scrape down the sides of the bowl, until the paste is completely smooth, 5-8 minutes. You may need to add another tablespoon of oil to achieve the desired consistency. The tahini paste should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and stir well before using.. Note
It's important to use shelled sesame seeds in this recipe. Tahini made with unshelled seeds will be uneven and slightly bitter. You can use either toasted or raw sesame seeds. Toasted sesame seeds will give the paste a nuttier flavor.
Author of the recipe - Shadi Hasanzadenemati is a food writer, photographer, and recipe developer.
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