Tahini

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.

Tahini

  • Servings: about 300ml
  • Print

Ingredients: wp-1646427477455

2 cups white sesame seeds

pinch of salt

1-2 teaspoon sugar (optional)

canola oil

lemon juice (optional)

Method:

  • 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.

wp-1646427325517

Tahini served over Falafel

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