Homemade Tahini
Homemade tahini is a smooth sesame paste you can make with a skillet, a blender and little else. Toasting the seeds yourself, just until light brown, gives the paste a nutty depth that is easy to control and hard to find in a jar. You also decide how loose it is by adding oil a spoonful at a time. It keeps for a month in the refrigerator.
Instructions
Set a dry skillet over medium heat. Add the sesame seeds and stir them often with a wooden spatula until they turn light brown. Do not let them burn.
Take the seeds off the heat and let them cool down completely before you grind them.
Grind the cooled seeds in a blender, food processor or mortar and pestle until they have a crumbly texture.
Add a few tablespoons of vegetable oil and process until the paste turns very smooth.
Check the consistency and add more oil if you want it looser. You may need to process for another minute to get it smoother.
Add salt to taste and process again to combine it. Scrape down the sides of the bowl or blender with a spatula as you work.
Store the tahini in an airtight container in the refrigerator for up to a month. If you will not use it soon, freeze it for up to 3 months.
Make it personal.
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