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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From a DIY site called Amanda and Merrill. Unhulled sesame seeds produce a more flavorful, but coarser texture. If you want a smoother texture, use hulled. Ingredients:
i cup sesame seeds |
1/4 cup olive oil |
1/2-3/4 cup vegetable oil |
1/2 teaspoon sea salt |
2 tablespoons warm water |
Directions:
1. Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
2. Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
3. Add the salt and 1/4 cup vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter, smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!).
4. Transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.
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