Tahini is a creamy nutty paste made from sesame seeds that is high in nutrition and good fats. It’s vegan, gluten-free, tastes nutty, and is simple to make.
Tahini is a main ingredient in hummus and is also used to make delicious salad dressings. While you can buy it in jars at most grocery stores these days, I prefer to make my own. Homemade tahini can guarantee that you only have the best and cleanest ingredients without additives and preservatives. It is incredibly easy and cost effective to make at home. Let me show you below.
Before we start, an important note about the blender: You can make this tahini in a high powered blender, but I don’t recommend it as it will need additional oil for the blender to do its job. I prefer to use a powerful food processor like this one.
How to Store Tahini
Make sure to store tahini in a glass airtight food jar in the fridge. It stays fresh for about a month. With this recipe, you’ll get about 1.5 cups.
Quick Creamy 1-Ingredient Tahini
Homemade creamy tahini with only sesame seeds
- 3 cup Sesame seeds (white, raw and hulled)
Toast the seeds on medium low heat, and stir often until they're light golden (about 7-8 minutes). Be careful not to burn, as this can happen within moments.
Once toasted and aromatic, remove from heat and let the seeds cool down. The sesame seeds continue to "cook" even when taken off the stove, so you don't want to overcook them as they may burn.
Once cooled, transfer to a food processor and blend for 7-10 minutes, until smooth and runny. Scrape down the sides as needed. Transfer to a glass jar and store in the fridge. Makes about 1.5 cups of tahini.
The amount of seeds: You want to make sure you have enough sesame seeds for the size of your food processor. Otherwise it can just stick to the sides and not get processed properly.
The amount of time: Make sure you have a high powered food processor for this recipe. Let the food processor blend for at least 7 minutes, stopping to scrape down the sides as needed. The tahini will first turn into a ground powder, then thick like a dough ball. Keep running the processor, and it will eventually turn creamy and runny.
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