Community Pick
Homemade Tahini!
photo by DeliciousAsItLooks
- Ready In:
- 20mins
- Ingredients:
- 2
- Yields:
-
3 Cups
- Serves:
- 12
ingredients
- 4 cups sesame seeds
- 1⁄4 - 1⁄2 cup vegetable oil
directions
- Preheat the oven to 350°F.
- Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
- Do not brown.
- Cool.
- Put the sesame seeds in a blender or food processor fitted with the metal blade.
- Add the vegetable oil.
- Process to a smooth paste, about 5 minutes.
- Add more oil if necessary, to bring the paste to a thick pouring consistency.
- Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
Reviews
-
Hi there! Every New Year's eve we make some food which has sesame seeds in it. The ancient belief is that the sesame seeds eaten on this day and the New year's day bring in loads of wealth into the home and make all dreams come true. So, today I wanted to make hummus and as you know, hummus requires tahini. Well, here in Pune, India, acquiring tahini(of a good quality) is hard. I've lived here for 9 months and not found it thus far, so today, I used this recipe and made hummus. Voila! This works like a charm! I used 1 cup of sesame seeds, 3 tbsps. of groundnut oil, 1/4 cup water, 3 cloves garlic, 1 tsp. of cumin powder, salt to taste, black pepper powder to taste and the juice of 3 lemons to process in the mixer and then got the tahini. Now, let me tell you, the tahini was coarse at first, smelt awesome and I enjoyed doing the taste check. The main thing though was the consistency. I then added in the chickpeas(had a hard time getting canned chickpeas!!, so we used the one that ain't soaked in the tin and boiled that alongwith 2-3 pinches of baking soda) and the water in which it was pressure cooked, alongwith the solution in which some sweetcorn was soaked(my domestic help got me a can of sweet corn instead of chickpeas!). LOL. So you can see from where to where I went to get this right. BUT, the end product is sooooo good. I have licked my fingers clean eating this and bless you in abundance for posting this recipe. Happy 2008 to you and yours!
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I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!) ;) I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.
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This is SO easy, I can't understand why it is so expensive in the store. I used my coffee grinder and it only took about 10 seconds to make about 1/4 cup, enough for a batch of hummus. I also have started leaving the oil out as it seems unnecessary in the hummus mixture and cuts the calories down. Thank you!!
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Instead of roasting in the oven, I tried UnknownChef86's method and was pleased with the results (and the lovely scent of toasty sesame seeds!) I used 1/2 sunflower oil and 1/2 safflower oil because I had them on hand. This recipe was simple and perfect, and because I bulk buy my sesame seeds, costs pennies compared to buying pre-made tahini - and IMO tastes better. Tomorrow I will try it out in hummus! :)
see 38 more reviews
Tweaks
-
Hi there! Every New Year's eve we make some food which has sesame seeds in it. The ancient belief is that the sesame seeds eaten on this day and the New year's day bring in loads of wealth into the home and make all dreams come true. So, today I wanted to make hummus and as you know, hummus requires tahini. Well, here in Pune, India, acquiring tahini(of a good quality) is hard. I've lived here for 9 months and not found it thus far, so today, I used this recipe and made hummus. Voila! This works like a charm! I used 1 cup of sesame seeds, 3 tbsps. of groundnut oil, 1/4 cup water, 3 cloves garlic, 1 tsp. of cumin powder, salt to taste, black pepper powder to taste and the juice of 3 lemons to process in the mixer and then got the tahini. Now, let me tell you, the tahini was coarse at first, smelt awesome and I enjoyed doing the taste check. The main thing though was the consistency. I then added in the chickpeas(had a hard time getting canned chickpeas!!, so we used the one that ain't soaked in the tin and boiled that alongwith 2-3 pinches of baking soda) and the water in which it was pressure cooked, alongwith the solution in which some sweetcorn was soaked(my domestic help got me a can of sweet corn instead of chickpeas!). LOL. So you can see from where to where I went to get this right. BUT, the end product is sooooo good. I have licked my fingers clean eating this and bless you in abundance for posting this recipe. Happy 2008 to you and yours!
RECIPE SUBMITTED BY
Bekah
United States