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
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Scratch Tahini Recipe
By Tammy Kimbler
1lb organic sesame seeds (next time I’m trying the black ones!)
course grey sea salt
extra virgin olive oil
toasted sesame oil
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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