One tomato, two tomato
Tahini is one of those basics that I never seam to have in the house when I want to whip up hummus or eggplant dip or chinese sesame noodles. Recently I found myself in the bulk food section of my co-op when I remembered the tahini. Could I make this myself? It’s just ground sesame seeds and salt, right? Granted, commercial tahini is made from hulled sesame seeds and the bulk seeds were un-hulled, but I guessed they would still work. And work they did! Homemade tahini has a rich, toasty, nuttiness with much more depth and flavor than tahini from a jar. It also has a slight undertone of bitterness, which I really enjoy. And it only took about 15 minutes to make.
Tahini From Scratch
10/8/11
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.
Scratch Tahini Recipe
By Tammy Kimbler
Ingredients:
1lb organic sesame seeds (next time I’m trying the black ones!)
course grey sea salt
extra virgin olive oil
toasted sesame oil
Instructions:
This recipe is very free-form and can be adjusted to taste as you go. I made mine very “toasty” in flavor. Start by gently toasting your sesame seeds in a dry pan. They burn easily so when you smell them, they’re done. Pour the seeds in a food processor along with 1 tsp of salt to start. I like the mineral qualities of course grey sea salt. Turn the processor on high, then slowly add olive oil. I added about 3/4 of a cup for a very thick paste. If you like it thinner, add more oil. I processed my paste for a good 10 minutes. Check for seasoning. At the end I added 1 tbs toasted sesame oil. Store in the refrigerator.
I also like to use mine on toast with salt and honey. Try it, it’s addictive!
PICKLE, JAM & CANNING RECIPES
Known to many for my incredible ability to organize, I tackle gardening and life with equal verve. Obsessive, is that a bad thing?
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