📝 About This Recipe
Discover the profound depth of flavor that comes from crafting your own tahini, a cornerstone of Levantine cuisine that far surpasses any store-bought jar. This recipe transforms humble sesame seeds into a luxurious, silk-smooth paste with a rich, nutty profile and a hint of smoky complexity. Whether used as a base for creamy hummus or drizzled over roasted vegetables, this preserved paste is a testament to the magic of simple, high-quality ingredients.
🥗 Ingredients
The Seeds
- 3 cups Raw White Sesame Seeds (hulled for a smoother texture)
- 1 tablespoon Black Sesame Seeds (optional, for added depth and speckle)
The Liquid Gold (Oils)
- 1/2 cups Neutral Grapeseed Oil (or avocado oil; add more for thinner consistency)
- 1 teaspoon Toasted Sesame Oil (to enhance the natural roasted aroma)
Seasoning & Preservation
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (optional, to balance the natural bitterness)
👨🍳 Instructions
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1
Begin by meticulously sorting through your sesame seeds to remove any small debris or discolored husks.
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2
Place a large, heavy-bottomed stainless steel or cast-iron skillet over medium-low heat. Avoid using non-stick pans if possible for better heat distribution.
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3
Add the raw sesame seeds to the dry skillet. Do not add any oil at this stage; we want a dry toast to draw out the natural oils.
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4
Toast the seeds for 5-8 minutes, stirring constantly with a wooden spatula. Look for a pale golden hue and listen for a faint popping sound.
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5
Be vigilant: sesame seeds can burn in seconds. As soon as they smell fragrant and nutty, immediately transfer them to a large baking sheet.
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6
Spread the seeds in a thin layer on the baking sheet and allow them to cool completely for at least 15 minutes. Processing hot seeds can lead to an oily, separated mess.
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7
Transfer the cooled seeds into a high-speed blender or a food processor fitted with an 'S' blade.
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8
Pulse the seeds 10-15 times until they resemble a coarse, sandy meal.
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9
Process on low speed for 1-2 minutes. The seeds will release their oil and begin to clump together into a thick paste.
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10
With the motor running, slowly drizzle in the neutral oil in a thin, steady stream. This creates a stable emulsion.
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11
Scrape down the sides of the bowl with a rubber spatula to ensure every seed is incorporated.
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12
Add the sea salt, toasted sesame oil, and sugar. Continue processing on high speed for another 2-3 minutes until the mixture is incredibly smooth and pourable.
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13
Test the consistency. If it's too thick, add more neutral oil one tablespoon at a time. The tahini should flow like warm honey.
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14
Pour the finished tahini into a sterilized glass jar, leaving a half-inch of headspace at the top.
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15
Allow it to sit at room temperature for an hour before sealing and storing in the refrigerator.
💡 Chef's Tips
Always use fresh sesame seeds; old seeds contain oils that turn rancid and bitter quickly. If your tahini feels gritty, keep processing! A high-speed blender is superior to a food processor for achieving that professional, silky texture. Control the toast: A light toast yields a mild, versatile tahini, while a darker toast creates a 'Sooty' flavor perfect for savory sauces. If the paste separates over time in the fridge, simply store the jar upside down to make re-mixing easier when you open it. Never let water touch the seeds or the blender during processing, as even a drop will cause the tahini to seize and clump.
🍽️ Serving Suggestions
Whisk with lemon juice, garlic, and ice water to create a classic Tarator sauce for falafel. Drizzle over halved roasted sweet potatoes with a sprinkle of za'atar and pomegranate seeds. Swirl into brownie batter or cookie dough for a sophisticated, nutty saltiness. Spread onto toasted sourdough and top with sliced bananas and a drizzle of honey for breakfast. Blend into a smoothie with dates and almond milk for a protein-rich Middle Eastern inspired treat.