Tahini from Scratch
Making your own Tahini From Scratch is a LOT easier than you might think!
Servings 1 tablespoon
- 2 cup of hulled or un-hulled raw sesame seed
- 1/2 cup of olive oil, divided 8 tablespoons
Toast 1 cup of seeds at a time in pan on low heat with 2 tablespoons of oil. Stir continuously for 10 min.
Transfer seeds into food processor. Add remaining olive oil (6 tablespoons) and blend, adding a tablespoon or two at first then the rest it as it's blending. Scrape down sides and continue blending until it is a smooth paste.
Transfer to jar and store in fridge for 1 month.
This recipe yields approximately 2 cups of tahini.
2 cups of sesame seeds is about 10 oz.
Like most nut butters, oil separation is normal after awhile and if it hasn’t been stirred in a while, the paste under the oil may be quite hard. Just give a good stir to mix oils again before using.
If it smells rancid, then it's time to make more, but as with most nut butters, it will be smell bad before it's actually bad and dangerous to your health.
Serving: 1tablespoon | Calories: 136kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 2g