Tahini is an oily, thick paste made from finely ground sesame seeds. Tahini is also known as butter, pasta, or sesame puree. This pasta is widely used in Middle Eastern and Greek dishes (meze dishes), as hummus or dips and salad dressings. While it's easy to buy in many places, if you want to make your own Tahini and save money, this pasta is easy to make at home.
Ingredients
- 4 cups sesame seeds
- 1/2 cup vegetable oil (sesame oil or olive oil are also good choices)
Step
Part 1 of 3: Preparing the Sesame Seeds
Step 1. Preheat the oven to 170ºC
Place parchment paper on a baking sheet or baking dish.
Step 2. Rinse the sesame seeds in a fine sieve
Shake and let drip dry.
Note: if you feel that the sesame seeds are clean enough, you can skip this step (although, in the Tips below, washing the sesame seeds can lower the phytic acid)
Step 3. Place the sesame seeds on the paper in a baking dish
Put it in the oven.
Step 4. Bake for 10-15 minutes, stirring often the sesame seeds to prevent them from scorching
The sesame seeds are ready to use when they turn an even, light brown color.
Step 5. Remove from oven and allow to cool completely
Part 2 of 3: Processing Sesame Seeds
Step 1. Place the knife in the food processor
Follow the instructions for use.
Step 2. Put the browned sesame seeds in a food processor
Pour 1/4 cup oil in a food processor, over the sesame seeds.
Step 3. Blend at full speed for 2 to 3 minutes
Stop this process for some time to press the immobilized seeds back into the rest of the seed mixture for grinding. (Use a spatula to press down).
Step 4. Pour in the remaining oil (if necessary)
Blend again for 2 to 3 minutes, still making sure all the sesame seeds are smooth.
See Tips for suggestions for adding oil and tahini thickness
Step 5. Process again until soft
It may take up to 10 minutes, so take a break if you feel tired!
Part 3 of 3: Saving Tahini
Step 1. Once the sesame seed mixture is soft enough, transfer the tahini to an airtight container
Use a spatula to transfer as much of the finely chopped sesame as possible into the bowl.
Step 2. Use and save
The tahini is ready to use right away. If stored, refrigerate to reduce the chance of the tahini going rancid and so that it can be used within three months.
In cool weather, tahini can be stored in the kitchen. However, if the temperature in your kitchen heats up regularly, store it in the refrigerator
Tips
- Some people like to soak sesame seeds overnight in warm water and a pinch of salt. This will actually damage the natural phytic acid, which can be problematic for a sensitive digestive system.
- One good reason to make your own tahini is that you know exactly what the ingredients are. Some of the tahini sold in stores use oils that go rancid, while some brands even use chemical purifiers. Who needs those ingredients when making tahini yourself at home is so easy?
- Add more oil if you want a thinner tahini, and less if you want a thicker tahini. For a thinner tahini, try adding another cup of oil.
- If you prefer to use raw sesame seeds instead of pre-roasted ones, allow them to dry in the sun, or dry them beforehand.
- If the tahini is kept too long, the pasta will separate into a layer of solids below and oil on top. This tahini should be stirred before use.
- This is an inexpensive option for making tahini, which can be quite expensive when purchased.
- Pasta tahini is also known as tahina in the Middle East. However, tahina also means a sauce made from tahini, with added lime/lemon and salt and pepper. So check it out before trying it!
Warning
- Don't keep the tahini too long; if stored too long or exposed to too high heat, the tahini will become rancid. The "too long" measure depends on the storage temperature, the quality of the sesame seeds, and the source of the tahini contamination.
- Only use a spatula to press the seeds into the bowl of the food processor when the appliance is turned off.
- Avoid burning the sesame seeds, as this will spoil the taste.
