Vegetarian and Vegan

Tahini

Ingredients

• 1 cup (140 grams) hulled sesame seeds
• 2 or more tablespoons neutral-flavored oil (such as light olive oil, avocado oil, or grapeseed oil)

Directions

1. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until lightly golden and fragrant, about 3-5 minutes.
2. Let the toasted seeds cool completely.
3. Place the cooled seeds in a food processor. Process for 2-3 minutes, scraping down the sides as needed. I never go for more than 1/4 to 1/2 of a minute at a time.
4. Add 2 tablespoons of oil. Continue processing until smooth, adding more oil if needed to reach the desired consistency.
5. Store in an airtight container in the refrigerator (about one month at most).

Notes

• Natural separation may occur. Stir well before each use.
• If it smells rancid or shows signs of mold, discard it.
• Homemade tahini may not be as smooth as store-bought, but the flavor is fresher.
• Used in Hummus and Baba Ghanoush.