Making your tahini at home is very easy! It’s cost-effective, just 2 ingredients and super delicious! Perfect for adding to hummus, dressings, and more! Watch the video for step by step guidance!
Makes: 1 cup Preparation Time: 20 mins Total Time: 20 mins
Cuisine: Middle Eastern-Inspired, Mediterranean-Inspired, Vegan, Gluten-Free
Course: Sauce, Paste
Tahini, also commonly pronounce as Tahina in the Middle East. It is believed that Tahini is solely made by grinding sesame seeds into a creamy paste.
Both hulled or unhulled and roasted or raw sesame seeds can be used for this recipe. Unhulled sesame seeds produce a slightly bitter taste of tahini paste. Sesame seeds are rich in protein, vitamins, minerals, and antioxidants.
Common vitamins and minerals found in sesame seeds are phosphorous, magnesium, iron, zinc, selenium, molybdenum and vitamin B1. The sesamol in sesame seeds stop the mutation of cells, prevent liver damage and infection, fights inflammation, and also contains anti-ageing property. Healthy Asian cuisine prefers using unhulled seeds because it contains much more fibre than hulled seeds and we love the nutty flavour it provides, to learn more about the health benefits of sesame seeds click here.
Ingredients
- 320g/2 cups unhulled/brown sesame seeds
- 3-4 tablespoon canola oil or extra virgin olive oil
Method
Step 1: Toasting the Sesame Seeds
- Preheat oven to 350 ° F/175 ° C.
- Place the sesame seeds on a baking sheet and spread them evenly. Bake for 10 minutes – this process helps to toast the seeds and boost the flavour.
- Once toasted, remove from baking sheet and let cool for 10 minutes.
Step 2: Making the Tahini Paste
Add sesame seeds into your food processor or high-speed blender, pulse a few times. Then add the olive oil and blend for about 2 minutes, until creamy, scraping down the edges as needed.
Notes
Tahini can be stored in a sealed jar in your fridge for 3-4 weeks.
It also may separate but just simply stir it up before using.
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