Homemade Tahini Recipe
A simple homemade tahini recipe made with sesame seeds, with a no-oil method, a quicker oil method, and notes for making a darker red tahina-style version.
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Servings: Makes 200g (7 oz)
Calories: 115kcal
Ingredients
- 200 g raw sesame seeds
Optional for a quicker process
- 2-3 Tbsp neutral flavoured oil (I don't use this) for a quicker process
Instructions
- Tip the sesame seeds into a large frying pan and dry roast on the lowest heat setting for 10 minutes, regularly shaking the pan to ensure all the seeds get a chance at being roasted.I personally like to go 30 minutes for a darker shade of tahini with a deeper flavour.But if you don't have the patience, go for 10 minutes.
- When done, tip the seeds into a small - medium food processor and process for 7 - 10 minutes until the seeds are completely broken down and have become a paste, like peanut butter (you're in effect making sesame butter).Read the article above on the explanation for this and watch the video.
Method 2 - adding oil
- If you are too impatient for the 7 - 10 minutes, you can add 2 - 3 Tbsp of a neutral flavoured oil to hurry the process along. You'll get to the paste-like stage much quicker.
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.
- For a darker tahini, roast the sesame seeds for longer over very low heat. For a red tahina-style flavour, stir 1 tsp toasted sesame oil into 100g finished tahini. See article.
Nutrition
Serving: 20g | Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 2mg | Potassium: 94mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 195mg | Iron: 3mg
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