Homemade Tahini

Hummus, Baba Ghanouj, Falafel and Shawarma, all the dishes that are so tasty they became popular worldwide have one thing in common. While it might not be the star of these dishes, Tahini sure does make their stars shine bright. This middle eastern pantry staple is nutty, rich and can be used for recipes both savoury and sweet. Some might even use it to grease their baking trays as a substitute to oil!

While homemade tahini can have a more grainy texture and a darker color than store bought, minimal effort is all you need for a more flavorful outcome. Seeing only a few ingredients are required to prepare the versatile paste, buying the final product will seem like a rip-off! It is uncommon for Tahini to be consumed without additives as it can be intense. Most dips and sauces with Tahini as the main ingredients will usually pair it with lemon to add tanginess to its earthy palette.

You might think that using tahini in your sweet creations is westernized. However, one of theeasiest tahini based desserts Debes bi Tahini is surely part of your childhood favorites. If you’re ready to unpack the flavors of the middle east, plug in your processor, grab some sesame and you’re good to go.

Preparation Time and Cooking Time: 15 mins

Serves : 150-200ml

Ingredients you will need

150 g sesame
30-60 ml tbsp oil
Pinch of salt (optional)

Equipment

Pan
Food Processor
Jar

Instructions

Method

If sesame seeds are untoasted, add to a pot over medium heat and stir continuously until a slight change in color is visible. Set aside and allow it to cool.
Add toasted sesame to a food processor and grind the seeds for a couple of minutes until they form crumbles.
Start adding the oil, one tbsp at a time processing the mix for about 30 seconds in between each tablespoon allowing a smooth spread to start taking form. 2 tbsp should be enough to create a thick sauce. If you prefer a smoother density, add up to 4 tbsp.
Season the tahini with salt to your liking and use in your favorite recipes!

Questions and Tips:

What oil should be used? Any oil will work for the recipe, lighter oils that are neutral-flavors are recommended. Vegetable oil, grape-seed oil, olive oil or sesame oils can all be used to make tahini.
Why is the tahini darker than store-bought? There are two main reasons that allow homemade tahini to turn out darker. Either the sesame are toasted for too long and have turned darker than required or the sesame is unhulled (the seeds’ edible outer shell isn’t removed). Unhulled seeds turn darker when toasted but have more nutritional benefits.
How long can tahini be stored? The sauce can be refrigerated for about a month without getting spoiled. For longer storage, the Tahini can be freezed in ice cube trays and defreezed as needed.

Benard Chedid

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