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.
What do you use tahini in? There are no wrong ideas here people!
Give me a shout if you tried this! #closedloopcooking
Stay hungry,
Hawnuh Lee
Closed Loop Cooking
I’ve been making my own tahini for the past year or so, after spending so much $ on delicious jarred tahini. It’s so easy to make homemade! Recently, I accidentally over-toasted the sesame seeds…but I decided to blend them anyway. Turns out, this “burnt” tahini is even more delicious than I expected. Now, I’ll purposely over-toast the sesame! I also love black tahini, made from black sesame seeds. Just beware, it’s messy and stains fingers…but it’s so rich & delicious. One last thing – I haven’t added any oil to my tahini, I find that the sesame seeds contain enough oil. #tahinilove
Right?? So much cheaper! Hahah I’m glad I’m not the only one who LOVES burnt tahini. I will absolutely over toast those seeds. Good note on not adding extra oil, lots of great ways to try it out. Appreciate you Jessica!