Homemade Tahini

There are so many butters you can make in a food processor (or with a whole lot of elbow grease) and tahini is one of the easier ones. It’s so fresh and easily added to recipes like our roasted, red pepper hummus.

Let’s get toasting!

INGREDIENTS

• 750 mL (3 cups) raw sesame seeds

• 2 tbsp. oil — I use extra virgin olive oil (see NOTE *)

• Salt, to taste

INSTRUCTIONS

1. Toast the sesame seeds in a dry pan on low heat. You don't want them to burn, and they will burn quickly. Set aside and let cool.

2. Add the toasted seeds to a blender and start grinding. (see NOTE **)

3. Drizzle in the oil and clean down the sides as needed.

4. Add a sprinkle of salt, about 1/4 tsp., to taste and give it one more whirl in the blender.

5. Store in the fridge.

NOTES

* You can use an oil to get the blender going. Sesame oil will make it extra sesame-y, but neutral oils work too. I usually use EVOO because I buy a large container of it on hand and like the flavour.

** I've tried this in a food processor and even though my food processor is more powerful than my blender, it still didn't come together. It comes together quite quickly in the blender.