People commonly use Tahini, a paste made from ground sesame seeds, in Middle Eastern and Mediterranean cuisine. Tahini has a nutty and slightly bitter taste, and people often use it as an ingredient in dips or sauces, such as hummus, baba ganoush, and falafel.
Tahini is also a popular ingredient in dressings and marinades, and can be used as a substitute for peanut butter or other nut butters in recipes. It is a good source of protein, healthy fats, and important minerals such as calcium and iron.
Tahini is a paste made from ground sesame seeds and is a staple ingredient in many Middle Eastern and Mediterranean dishes. Here’s a simple recipe for making tahini at home:
- 2 cups sesame seeds
- 1/4 to 1/2 cup of neutral oil (such as grape seed or avocado oil)
- Salt (optional)
- Preheat the oven to 350°F (175°C).
- Spread the sesame seeds evenly on a baking sheet and roast them in the oven for 8-10 minutes or until lightly golden.
- Remove the sesame seeds from the oven and let them cool for a few minutes.
- Place the roasted sesame seeds into a food processor and pulse for about 1 minute. You should have a crumbly texture.
- Add the oil, starting with 1/4 cup, and continue to process the mixture for 2-3 minutes, scraping down the sides as needed. Add more oil, as needed, to achieve your desired consistency. The tahini should be smooth and creamy.
- Taste and add salt, if desired.
- Transfer the tahini to an airtight container and store in the refrigerator for up to 1 month.
Note: You can also use a high-speed blender instead of a food processor.