Tahini

Frank Butcher's Note:

With the use of lime and olive oil, this could be "Greek", although it isn't called that. Also the result is of a "creamy" consistency, suitable for dipping fries.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 ½ teaspoons lime juice
• 1 teaspoon olive oil
• 1 teaspoon kelp (optional)
• 6 teaspoons water
• ½ cup sesame seed , finely ground

Directions:

1. Blend lime juice, olive oil, kelp & water at medium speed.
2. Slowly add the ground sesame seeds.
3. Continue blending until the mixture is like thick heavy cream.
4. Notes: Add more sesame to make mixture more paste-like. Then this paste can be used for making hummus.
5. * The kelp acts as a mild thickening agent. This recipe works just fine without it. The kelp would add some salt to the mix, so if kelp isn't used, a pinch of salt is in order.

Reviews

[Carol Bullock]

As I am of Greek extraction, I know all too well that this CAN be categorized as Greek. Tahini is very commonly used in Greek cuisine and can be used many ways. Very good.

[Chef #188337]

The amounts of liquids in this recipe are very wrong (much too low). A corrected recipe may be found at #230944.

[Mirramar]

Thanks for the recipe! I wanted to make hummus, but didn't have any tahini. . . realized I had sesame seeds and could probably make it myself - which I did!