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
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars and lids in hot soapy water.
- Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Leave the jars and lids in there, bring them out only when you are ready to fill. Be careful, as they’ll be hot.
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.
- 250g (about 1/2 lb) sesame seeds
- 4–5 Tbsp EV olive oil
- 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.
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.