Few weeks back, my husband and I were making hummus at home, so first we made some fresh Tahini. It is a thick pourable paste made from crushed, roasted white sesame seeds, completely blended with oil and a little salt. The sauce turned out so great that within a few days we made more tahini in the form of a tasty garlic tahini sauce to add to Chicken Shawarma Wrap.
Tahini is used in multiple preparations like Hummus, Tahini salad dressings, wraps, falafel, babaganoush and many more delicious Middle-Eastern dishes.
Makes: ¼ cup
Cooking time: 15 mins
¼ cup hulled sesame seeds, lightly toasted
3 tbsp olive oil
1 pinch of salt (optional)
1. Toast sesame seeds on a dry, flat pan on medium-low heat until the sesame seeds are lightly colored (approximately 3-4 mins). Constantly keep stirring. Turn off heat and let it cool down completely.
2. Add sesame seeds to a mixer-blender (food-processor) and process for about 30 sec or until it forms a crumbly paste.
3. Scrape the sides and bottom of mixer-blender, then add 2 tbsp oil to it and process for 1-2 mins.
4. Again scrape the sides and bottom of mixer-blender, add 1 tbsp oil and process for more 2 mins or until tahini comes to a smooth pourable consistency.
5. Add salt and more oil if required and process further for 30 sec to a fluid consistency.
Freshly prepared Tahini can be used in multiple preparations like Hummus, Tahini salad dressings or as a Tahini sauce. Ready to refrigerate and store for a month.
spoonful O’ tips
1. Canola oil may be used in this recipe in place of olive oil.
2. While blending, add more oil if required to bring the sauce to a right consistency.