If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: For a coarser texture and more flavorful tahini, use unhulled seeds. For something smoother and creamier, go with the hulled sesame. I used a mixture of olive oil and vegetable oil. I found the flavor of the olive oil over-powering in a large quantity, but liked having a little bit to give it complexity. I also used a lot more total oil than most recipes out there call for (1:1 seeds to oil versus 4:1). If you find your paste comes together with less, by all means hold your horses. —PhoebeLapine
Makes about 1 1/2 cups
1 cup sesame seeds, hulled or unhulled
¼ cup olive oil
½ - ¾ cup vegetable oil
2 tablespoons warm water
- Preheat the oven to 350 degrees F.
- Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast the nuts until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
- 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.
- Add the salt and ¼ cup of 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 vegetable oil in ¼ cup increments until you achieve this texture (it took me about 3/4 cup).
- 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.
- This recipe is a Community Pick!