Ingredients

How to make it

  • Lightly toast the sesame seeds over low heat about ten minutes, stirring often, don’t worry about getting a lot of color on them, like you would if toasting nuts. They’re fragile and burn easily, so watch them carefully.
  • Allow to cool off and then add them to the bowl of a food processor along with a 2 tablespoons of oil to start. You can also use a mortar and pestle.
  • Pulse until a paste forms, scraping down sides as needed and adding more olive oil to reach a consistency you like.
  • The homemade tahini will have a rougher texture than store-bought and may even be stronger in flavor. The reason being is the store-bought version uses hulled sesame seeds making for a smoother tahini. If you can, buy sesame seeds that are not hulled as they are more nutritious.

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  • twohot 1 year ago
    your welcome i know its hard to find sometimes
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  • ducky20536 1 year ago
    Thank you for posting this. I live waaaay out in the boonies 1/2 of the year and don't have quick access to items like this.
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