Making tahini at home is much easy and is definitely less expensive than buying from the store. Tahini is made from Sesame seeds which are a good source of healthy fats, protein, B vitamins, minerals, fiber and antioxidants. I love the nutty yet mild flavor that works in a wide variety of recipes
What is tahini?
Tahini is ground sesame seeds. It has the consistency of other nut and seed butters. It’s packed with protein, fiber and many necessary vitamins and minerals. Tahini is used in Middle-Eastern dishes and savory recipes and even in desserts!
It is considered a staple of Mediterranean and Middle Eastern food and is used in traditional Asian and African dishes as well.
It’s an incredibly versatile ingredient and can be served as a dip, spread, or condiment by itself.
It typically has a smooth texture similar to nut butter but a stronger, more savory taste that’s often described as bitter.
The Umami flavor of this tahini is great for using in many recipes. Tahini can even bring a unique flavor to baked goods and desserts to help tone down the sweetness and add a nutty taste.
Tahini Recipes You’ll Love:
Hummus and Beetroot Hummus
Chocolate Tahini Balls – My Family’s new favorite
Add as dressing on Falafel
Drizzle over Baked Veggies or Raw veggies
Pita stuffed Falafel
Use as spread on sandwich with honey and Jam.
Top salads with a quick dollop of tahini.
Dip vegetables in tahini.
Other Middle Eastern dishes you may like
Lemon Cilantro Lentil soup
Make a bottle of it and store in the fridge for up to 25- 30 days. Use it in a creative way!
Tahini- White Sesame Butter
- Sauce Pan
- 2 Cups White sesame seeds
- 4 Tbsp Neutral flavored oil such as olive oil or grape seed or canola
- Dash of Salt
- Heat the Pan: Heat the sauce pan over medium heat
- Toast the seeds: Add sesame seeds to a saucepan and toast, stirring constantly until the seeds become fragrant and very lightly colored about 3 to 5 minutes. Take care not to burn them.
- Let it cool: Allow the seeds to cool down completely
- Process the seeds: Add sesame seeds to the bowl of a food processor then blend until a crumbly paste forms, about 1 minute.
- Add oil and salt: Add 3 tablespoons of the oil and salt then blend for 2 to 3 minutes more.
- Check consistency : Check the tahini’s consistency. It should be smooth and pourable. Add additional tablespoon of oil if it’s still thick. Process 5 to 10 seconds to mix it in.
- Store: Cover the Tahini and store it in the refrigerator for one month. You may notice it separates oil over time, like a natural peanut butter would. If that happens, give the tahini a good stir before using.
- Make a bottle of it and store in fridge for up to 25- 30 days
- Don't forget to let me know how much you love it.
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