January 24, 2011 3:42 pm Leave your thoughts
Tahini is one of the essential ingredients in Middle Eastern cooking. It’s really easy to make at home, with some olive oil and sesame seeds. It’s also lots cheaper to make your own than to buy ready-made. Tahini has a major nutritional advantage over other ways of eating sesame seeds: because the seeds are ground, they are more easily digested, so all that goodness does not just ‘pass straight through’.
You can make your tahini from either hulled or whole sesame seeds. If you choose the whole seeds, you will get a more nutritious tahini and also a slightly stronger flavour. Note that home-made tahini may have a slightly coarser texture to a shop-bought variety.
- ¼ cup organic olive oil to 1 cup organic sesame seeds – you can vary the ratio to suit your own taste.
- Preheat the oven to 350° F.
- Spread the sesame seeds on a shallow baking tray and bake, shaking frequently. Bake, until fragrant, for 8 to 10 minutes, but take care not to burn.
- Allow the sesame seeds to cool.
- Put the sesame seeds in a blender or food-processor fitted with the metal blade. Add the vegetable oil. Process to a smooth paste, for about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep, stored in a tightly covered jar in the refrigerator, for several months.
You may want to make your tahini in bulk; this reduces waste, as the sticky paste can be difficult to clean!Tags: home made tahini
This post was written by Sue