Tahini

Tahini

Estimated reading time: 2 minutes

Tahini is a paste made with sesame seeds and oil, popular in the Middle East, Turkey, Greece and parts of North Africa.

It is a dip on its own but is also a basic ingredient in popular recipes such as hummus and baba ghanoush. It is extremely easy to make, and tastes so much better than what comes out of a jar and last a long time too.

Sterilising Jars for Storing Tahini

  1. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
  2. Wash the jars and lids in hot soapy water.
  3. Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
  4. Leave the jars and lids in there, bring them out only when you are ready to fill. Be careful, as they’ll be hot.

Now, let’s get our aprons on!

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

Tahini

Tahini is a paste made with sesame seeds and oil, popular in the Middle East, Turkey, Greece and parts of North Africa. It is of course a dip on its own but is also a basic ingredient in popular recipes such as hummus and baba ghanoush.
5 from 17 votes
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Course: Ingredients, Side Dish
Cuisine: Middle Eastern
Keyword: dips
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Calories: 1928kcal
Author: Azlin Bloor

Ingredients

  • 250 g sesame seeds
  • 4-5 Tbsp EV olive oil

Instructions

  • Preheat oven to 180˚C (350˚F).
  • Spread the sesame seeds evenly on a baking sheet and bake for about 5-7 minutes, shaking the baking sheet 2-3 times, until fragrant, being careful not to let them brown. You could also do this in a medium frying pan on low heat, without any oil. Shake the pan constantly, and toast for 3 minutes, until the sesame seeds are a lovely golden brown, and are giving off a nutty aroma.
  • Place the seeds and 4 Tbsp of the oil in a food processor and blitz until you have a smooth, thick, but pourable paste. Add more oil if necessary. Done.
  • Place in a sterilised jar and cover tightly. Kept in the fridge, it'll last a couple of months.

Notes

Tahini is definitely best kept in the fridge as its high oil content. I store nuts and seeds in the fridge too, for the same reason, they go rancid easily.

Nutrition

Calories: 1928kcal | Carbohydrates: 59g | Protein: 44g | Fat: 180g | Saturated Fat: 25g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 88g | Sodium: 29mg | Potassium: 1171mg | Fiber: 30g | Sugar: 1g | Vitamin A: 23IU | Calcium: 2438mg | Iron: 37mg
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