Homemade Tahini
Tahini is simply hulled sesame seeds toasted until pale gold and processed into a smooth, pourable paste with a neutral oil. The secret is to stop when the seeds are fragrant but not browned, as any bitterness in the seed will be amplified in the finished spread.
Texture is everything
You are looking for the consistency of thin honey. If the machine stalls, add oil by the teaspoon until the blades can move freely again.
- heavy-bottomed skillet
- food processor
- spatula
What goes in.
- 2 cupshulled sesame seeds
- 3 tbspneutral oil, such as grapeseed or light olive oil
- 1/4 tspsea salt
Breaking the fiber
Start with a dry pulse to break the seeds into a coarse meal, then slowly stream in the oil while the motor is running to emulsify the natural fats into a silky paste.
The method.
Toast the seeds
Place the seeds in a cold skillet over medium heat. Shake the pan constantly until the seeds become fragrant and look pale gold, about 3 to 5 minutes. Remove immediately to a cool plate.
Pulse the meal
Once cooled, transfer the seeds to a food processor. Pulse until you have a crumbly, coarse meal.
Emulsify
With the processor running, slowly pour in the oil. Stop to scrape down the sides of the bowl with a spatula, ensuring no dry clumps remain at the bottom.
Final refine
Continue processing for another 2 to 3 minutes until the mixture is thin, smooth, and flows off the spatula.
Other turns to take.
Roasted Dark Tahini
Toast the sesame seeds until they are a deep, nut-brown color before processing for a much stronger, more intense flavor.
When it doesn't go to plan.
Use hulled seeds; unhulled seeds have a bitter skin that changes the flavor profile significantly.
Store in a glass jar in the refrigerator; the natural oils will separate over time, so give it a good stir before each use.
If the tahini feels gritty, keep the motor running for another minute; sometimes it just needs more friction to break down fully.
The ones that keep coming up.
Can I use toasted sesame oil instead of neutral oil?
Avoid it. Toasted sesame oil is a seasoning and is far too overpowering for tahini, which serves as a base ingredient.
How long will this keep?
Stored in an airtight jar in the fridge, it stays fresh for about one month.
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