Tahini is an integral part of Middle Eastern cooking used in making hummus, falafel and other Middle Eastern favorites. Tahini is a type of paste or a sauce which is becoming increasingly popular in Europe and the United States as a spread for sandwiches, wraps and as a dipping sauce for appetizers.
Tahini is simple to make at home and has a fresh nutty taste which is very unique. Home-made tahini is great because there are no preservatives added in it unlike store-bought tahini. This article has step-by-step instructions on how to make tahini at home.
- To make tahini you need about 3-4 cups of sesame seeds and about ½ cup olive oil. Begin by roasting the sesame seeds. To do this, pre-heat your oven to 350 degree Fahrenheit and lay the sesame seeds on a baking tray. Let the seeds roast in the oven for 10 minutes.
- Ensure the seeds do not turn brown as this can make your tahini taste bitter. You can also roast the seeds in a pan at medium heat for 10-15 minutes, constantly tossing the seeds around so that they do not turn brown.
- Remove the seeds from the oven and let them cool a bit. Now, transfer the roasted sesame seeds to your food processor. Note that you will need a very high-speed and efficient food processor to make the tahini paste.
- After adding the sesame seeds to the blender, add half of the olive oil and start the food processor. Process the seeds and oil mix at very high speed for 2-3 minutes.
Stop the food processor and mix the paste well, scraping off any paste stuck on the sides of the food processor.
- Add the remaining oil and start the food processor once again. Blend till you attain a fine homogenous paste. For added flavor, you may add some minced garlic and some dried oregano to your tahini paste. Blend once more after adding these ingredients. Squeeze the juice of a lime into your tahini to give it a nice zing.
- You can store your home-made tahini paste in an air-tight glass jar for up to 2 weeks in the refrigerator.