Tahini is a creamy, nutty staple in many kitchens, especially those loving Middle Eastern and Mediterranean dishes. Made simply from sesame seeds, oil, and a dash of salt, it's the base for classics like hummus and tahini dressing. Perfect with everything from falafel to salads, making your own tahini is a game-changer.
Begin by toasting the sesame seeds in a pan over medium heat. Keep them moving with a gentle stir to ensure even toasting and to release their nutty aroma, being mindful not to let them burn.
Once they're golden and fragrant, spread the seeds onto a plate in a single layer to cool. This step is crucial as it prevents the seeds from continuing to cook and becoming bitter.
Transfer the cooled seeds into a high-powered blender. Make sure the lid is securely in place, but leave the cap off to allow steam to escape and prevent pressure buildup.
Use the blender's tamper tool to press the seeds down toward the vortex at the bottom. This helps them break down evenly into a crumbly texture. Patience is key here; it might take a minute for the seeds to start breaking down.
After the initial blend, open the blender and use a spatula to scrape down the sides, ensuring no seeds are stuck. Then, slowly add your chosen oil while the blender is running at a low speed. This gradual addition helps emulsify the mixture into a smooth paste. Finally, sprinkle in a pinch of salt for flavor enhancement and blend briefly to distribute it evenly throughout the tahini. Taste and adjust the seasoning if necessary.
Using
Use this homemade tahini as the foundation for a range of delicious dishes, from a rich tahini sauce to classic hummus and flavorful Baba Ganoush. For more creative pairing ideas, refer our Serving Suggestions section below.
Notes
Here are some helpful tips to make the perfect Tahini:
Adding Flavors: Consider incorporating a small amount of roasted garlic or herbs for an aromatic twist to your tahini.
For a Healthier Take: If you're looking for a lower-fat alternative, try substituting some of the oil with water. Keep in mind, this might slightly affect the creaminess, but it's a great way to lighten up the recipe.
Blending: A high-powered blender is ideal for a creamy tahini. It should grind the seeds finely. If using a tamper, it can help push the seeds down towards the blades.
Scraping: Occasionally stop to scrape the sides of the blender. This ensures all seeds are well blended and the texture is even.
Blending Issues: If your tahini isn't blending well, ensure there's enough volume to engage the blender's blades. Toasted and cooled sesame seeds blend better, and the right amount of oil is crucial for a smooth consistency. A high-power blender is recommended for the best results.
Using a Food Processor: A food processor works great for making tahini. It's especially handy for smaller batches, providing the control needed to reach that perfect creamy texture. Just like with a blender, start with toasted seeds, add oil, and process until smooth.
Unhulled Sesame Seeds: While unhulled sesame seeds are an option for tahini, they yield a stronger flavor and a slightly coarser, more bitter tahini. If you prefer a more robust taste, unhulled seeds are worth trying, just be prepared for the difference in texture and flavor.