Tahini
A staple ingredient in hummus and baba ganoush, tahini is also great in brownies and dressings. Here's how to make your own – it's easier than you think
- Total:
- Serves: 300 persons
Ingredients
- 200g sesame seeds
- ½tsp sea salt flakes
- 3-4 tbsp flavourless oil (such as vegetable oil)
- 200g sesame seeds
- ½tsp sea salt flakes
- 3-4 tbsp flavourless oil (such as vegetable oil)
Instructions
Step 1
Scatter the sesame seeds into a wide frying pan over a medium heat and toast for 2-3 minutes, stirring regularly, until the seeds start to release their oils and smell nutty. Transfer to a bowl and leave to cool.Step 2
Put the cooled, toasted sesame seeds into a food processor with the salt and blend until they start to break down and clump together. With the motor still running, slowly drizzle in 1 tbsp of oil and keep blending until the sesame seeds break down completely, scraping down the sides of the processor if you need to. Add enough oil to give a smooth, drizzling consistency – it should take about 5 minutes to blend the sesame seeds to a smooth paste. Cover and chill – the tahini will keep for two weeks in the fridge. Stir the tahini before using.