Tahini

"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."
 
Download
photo by a food.com user photo by a food.com user
Ingredients:
5
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Blend lime juice, olive oil, kelp & water at medium speed.
  • Slowly add the ground sesame seeds.
  • Continue blending until the mixture is like thick heavy cream.
  • Notes: Add more sesame to make mixture more paste-like. Then this paste can be used for making hummus.
  • * 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. The amounts of liquids in this recipe are very wrong (much too low). A corrected recipe may be found at #230944.
     
  3. 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!
     
  4. This is my first time making and eating tahini. I liked it very much. I made this to go with najwa's Greek style turkey burgers and they were great together. Thank you for a new experience for my taste buds......Stephanie
     
  5. Loved it!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes