Home made Tahini
2
Tahini is paste of ground sesame seeds generally used in Mediterranean cooking. Depending on your taste preference tahini can be made with hulled white seeds or un-husked brown sesame seeds. Though whole seeds are more bitter than white ones but it is much higher in nutrients.
I love to cook Mediterranean food a lot, so I used to buy from store. But once I needed tahini for a recipe and my jar was finished than a google search helped me to narrow down on this recipe which I modified according to our taste.
And trust you me! Once you try making your own tahini, you will never buy it from the store again! And what’s more it costs much less and has full bodied flavour? Try it. You won’t be disappointed.
And trust you me! Once you try making your own tahini, you will never buy it from the store again! And what’s more it costs much less and has full bodied flavour? Try it. You won’t be disappointed.
Ingredients
Sesame seeds unhulled 1 cup
Olive oil ¼ cup
Direction
Toast sesame seeds for 1-2 minutes in a microwave, or in normal pan. Do not allow them to brown. Let them cool for 10-15 minutes.
Grind sesame seeds in a food processor; take care not to grind them too fine at this stage. Keep adding olive oil while grinding and make a fine paste.
Quantity of oil generally is equal to quantity of sesame but I have reduced it to one fourth to suit my taste. I have used less quantity of oil so it has come out little thicker in texture.
Some people use mix of olive oil and vegetable oil. But I like to use virgin olive oil only as it is provides more flavour to it. For few it may be little to much bitter for the taste but I generally use tahini in my salads and use it in salad dressings so does not make much diffrence with me so I like it that way.
Def must need sauce..
I have been wanting to make some Tahini for so long! Thanks for the recipe