Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
Tahini is one of those things that you don’t know you’re missing in the fridge until you’re craving hummus or a great salad dressing. I often discover that I’m out of tahini on a Sunday night when getting it from the store is not an option. I had to do something about this – so I researched how to make my own. To be frank it is one of the simplest things to prepare and it takes very little time. All you need is some sesame seeds and a processor – generally something most people have. We’ve all been there at some point. Bought various seeds for breadmaking or smoothie bowls but those little sesame seeds never made the cut because they’re quite bland on their own. It’s time to bring those sesame out from the cupboard and learn how to make tahini.
What is great about tahini is that it is exceptionally resistant to going rancid. In fact this is one of the reasons why this is the oldest condiment known to man. It can stay in your fridge without going bad for months on end and can be used in a huge array of dishes. Its health benefits are also quite impressive considering it has two ingredients. It has very high levels of copper, calcium, magnesium, phosphorus, iron, zinc and fiber – making it something that you would benefit hugely from adding to your diet. In fact sesame seeds contain something called sesamin and sesamolin, special fibres that help lower your cholesterol and prevent oxidative stress on your organs.
There is not much more to making it than processing the seeds until you got a smooth consistency and depending on your preference you can add more or less oil. I prefer min a little bit on the runnier side for cooking since it makes it easier to portion and mix.
I also like to spread sesame seed paste on bread as a sort of seed butter – it adds a nice smooth flavour that you can either take down the savoury or sweet route by adding ingredients such as pickles or maple syrup. If you want to try that then use less oil for a more spreadable tahini.
How to make Tahini
- 150 g sesame seeds
- 4 tbsp sesame seed oil or whatever oil you prefer
- Process the seeds until they form a thick and smooth paste using a blender or food processor.
- Add oil and process until smooth.
Jonathan Kuipers says
I never realised it was this easy.. Thanks Gloria, now my hummus cravings will always be in check!