I was never quite happy with the hummus and baba ganoush coming out of my kitchen until I decided to take tahini into my own hands. Making it is actually really simple. I've never looked back to the bottled stuff.
Tahini is a paste of Middle Eastern origin made from grinding sesame seeds and oil together. The common version you'll find at most groceries is made from hulled sesame seeds, which produces a very smooth paste, while at home, unhulled seeds are used, which gives the tahini more texture, and I think delivers a stronger nuttiness that defines the flavor of this sauce.
The final paste has a thick, peanut butter-like consistency and can be used as is, although you're more likely to use it in other sauces and marinades. The homemade tahini will outshine anything you get in stores.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 2 cups sesame seeds
- 1/3 cup olive oil, plus more as necessary
Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.
Place sesame seeds in workbowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.