Gourmet food or dressing? Used in Mediterranean, North African and Middle Eastern cuisines.
Made from a small ancient grain, the sesame seed packs a fair amount of minerals that are important to the human body.
Tahini can be used as a spread on it’s own or as a dressing. It is also an ingredient used in the making of hummus.
I have added sugar and lemon juice in my recipe as I am not too fond of the original taste of tahini. If you prefer, you can opt to leave out both ingredients if you do try this recipe.
2 cups white sesame seeds
pinch of salt
1-2 teaspoon sugar (optional)
lemon juice (optional)
- Lightly roast the sesame seed in a dry skillet on high heat. Toss the seeds or dry fry the seeds till they just start to turn colour.
- Remove from heat immediately and allow to cool on a plate or tray.
- I used my cheap spice mill aka coffee bean grinder to grind the seeds before placing in the food processor. This is a much quicker way to grind the seeds. If you don’t have a coffee bean grinder, just use your food processor. Depending on your food processor’s capacity, you can grind the seeds in one go or split it up or just make 1 cup of sesame seed.
- Add the pinch of salt, 2 teaspoon sugar, about 2 tablespoon of oil and 2 tablespoon of lemon juice to the sesame seeds.
- Process the mixture and add more oil to keep the blades turning.
- Scrape down the sides with a spatula so that all the ingredients can be processed.
- You will probably need about 4-6 tablespoons of oil to reach the thick consistency of tahini.
- Taste the tahini. Add more lemon juice or salt or sugar according to your taste.
Tahini served over Falafel