Today’s recipe is more of a kitchen staple than a recipe. Homemade tahini is one of the more versatile things you can have in your kitchen. Its nutty taste and dry mouth feel makes it as irresistible as your favorite nut butters.
The thing that makes this recipe worthy enough to have its own feature is that it can be used in countless ways. A lot of the uses have been in or will be in future recipes because we love tahini. This toasty cream can be used alone on toast. But where it shines is in hummus and baba ganoush, or use it for a salad dressings. The deep sesame flavor gives a nice tang to anything you add it to.
Now I know you might be thinking that even though this is such a useful condiment to have in the kitchen, it is too simple to have its own feature. The truth is that as we right this post it is the eve of the first day back to school for Alissa. Yes, this is a very easy recipe so we will have time to get ready for what awaits in the morning. But I truly believe that if you make tahini from scratch you will not only save money, it will also open the door to countless delicious recipes.
Keep an eye out here for more recipes that will include this amazing sauce.
- 1 ½ Cups of raw sesame seeds
- ½ Cup olive oil
- Toast the sesame seeds. Place the seeds into a dry skillet over medium heat. Allow to cook stirring constantly for about 5 minutes, or until they turn a slightly darker hue and become fragrant.
- Place the toasted seeds into a food processor with approximately ¼ cup of the oil.
- Puree on high for 5-10 minutes. While the seeds are blending add the rest of the oil as needed. You are looking for a smooth creamy consistency.
- Refrigerate in a tight container for up to three weeks.
- Add it to everything!!!
