The last day Brett and I had in our apartment in Orlando was a sad one. Why? Because I had to throw out so many great condiments. You know, things like Sriracha, chili paste, dijon mustard, salad dressings, miso paste, etc. I always hated buying these condiments because they're usually somewhat pricey, and I'd only use them occasionally. Not to mention they take up a bunch of room in your fridge.
Don't get me wrong. I would so much rather have a crowded fridge with everything I need for special meals than an empty fridge that limits me in my love of experimenting. So when Brett and I got settled into our new apartment here in Queens, I had to embrace a large grocery bill and re-buy a bunch of the refrigerated condiments that I couldn't bring with me.
As I was shopping, I came across sesame seeds. It was a large bottle for only 3 dollars and it reminded me that I wanted to try out making homemade Tahini.
So I went for it.
And you know what? It's not hard at all. You'll even get a sense of accomplishment after making it from scratch which is an added bonus.
📖 Recipe
Homemade Tahini
Tahini is such a great condiment to have in your fridge for hummus, salad dressings, etc. Try making it from scratch! You're wallet will thank you for it.
Equipment
Ingredients
- 1 cup sesame seeds
- 1-3 tablespoon neutral flavored oil*
Instructions
- Place the seeds in a skillet over medium heat and toast for about 5 minutes until some of the seeds turn brown. Stir continuously so that they don't burn!
- Pour the seeds onto a plate and let them cool completely.
Once the seeds have cooled, place them in a food processor fitted with the S-blade and process until the seeds breakdown into a moist, sandlike texture. Use a spatula to push down the side of the processing bowl. - Drizzle in the oil and continue to process until the seeds start form a paste. Continue to process, stopping occasionally to push down the sides of the bowl. After a while you'll end up with tahini!
Notes
*The more oil you use the more smooth and runny your tahini will be. I only used 1 tablespoon and I ended up with a thicker paste.
Store the tahini in an airtight container in the fridge. Just like natural peanut butter, it should last for a long time!
Store the tahini in an airtight container in the fridge. Just like natural peanut butter, it should last for a long time!
Nutrition
Calories: 246kcalCarbohydrates: 9gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 4mgPotassium: 176mgFiber: 4gSugar: 0.1gVitamin A: 3IUCalcium: 366mgIron: 5mg
Tried this recipe?Let me know how it was!
Now that you have some amazing, homemade tahini you can make all kinds of delicious dressings and hummus! Check out my Avocado Hummus and Curry Roasted Cauliflower and Chickpea Salad.
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