During times of refrigerator famine there is always, without a doubt, tahini in the door shelf. We wink at each other when I’m trying to make dinner out of non-related vegetables because someone (myself) did not make it to the grocery store. But tahini and I both know those weirdo vegetables will harmonize in a creamy, dreamy tahini dressing. Appreciate you T. Homemade tahini is as easy as homemade tahini, trust me.
For a long time I didn’t know the amazing richness of real toasted sesame seeds. In my naivety I bought an (albeit affordable) overly oily tahini from the store in a hard to open plastic container, which remained a consistent staple. And then I started this blog and realized those plastic containers could not live in my fridge anymore – tahini had to happen from scratch. Y’all, it was world changing and so inexpensive. I’m a homemade tahini convert!
With hulled sesame seeds from the bulk section, toasted, and with a little bit of quality olive oil I can get this #plasticfreefridge rolling with this special spread.
Smooth and simple homemade tahini using hulled sesame seeds from the bulk bin.
- 1 cup hulled white sesame seeds (organic if possible)
- 2 tbsp olive oil (in glass container when possible)
- pinch of salt
Preheat oven to 350° F.
Pour sesame seeds onto an ungreased baking sheet, spread out evenly.
Toast sesame seeds in oven for approx 10-12 minutes, or until golden brown.
Let seeds cool for approx 5-8 minutes.
Add seeds to food processor and begin pulsing.
Slowly add in olive oil and salt.
Continue pulsing until smooth, break up mixture in processor if needed. Approx time 5-10 minutes, depending on your machine.
Enjoy! This is lovely served warm and makes for a great tahini dressing. Store in your fridge for 3 - 4 weeks.
What do you use tahini in? There are no wrong ideas here people!
Give me a shout if you tried this! #closedloopcooking