How to make your own tahini
Making your own tahini is super easy and much more affordable than store-bought. Plus, it’s healthier. So if your have some sesame seeds in your pantry, let’s see how to make your own tahini, at home.
Tahini essentially is a paste made of sesame seeds. Therefore, sesame seeds are the most important ingredients for making your own tahini. Tahini only requires 1 to 3 ingredients – sesame seeds and optional, some added oil and a pinch of salt if you want.
If your food processor or blender isn’t really powerful, you may want to use oil. Oil is used to make blending easier and quicker.
If you want to prepare the most nutritious tahini, you should use raw sesame seeds. The tahini made of raw sesame seeds is a bit bitter and takes longer to blend because seeds are uncooked and tougher..but, it’s healthier for you.
Otherwise, any kind of sesame seeds can be used. Store-bought toasted sesame seeds are okay, but I suggest you buy raw sesame seeds and then toast them yourself. This way you have a say how much or little you toast them.
Hulled white sesame seeds are my favorite ones because when I use them the tahini is less bitter, creamier, whiter and they work so well, but unhulled sesame seeds are also great. Use what you have on hand.
How to make your own tahini – Step by step
Step 1: Choose the type of sesame seeds you want to make a tahini of
Step 2: If they’re raw, put them is a pan and toast until golden and fragrant, cca 5 min
Step 3: How toasted sesame seeds show look
Step 4: Put toasted sesame seeds in a food processor or a blender and blend until rough, crumbly paste starts to form
Step 5: Add a bit of oil and continue to blend
Step 6: How the final consistency of tahini should look like
- The amount of oil you’ll need to use depends on the power of your food processor or blender and the age of your sesame seeds – older seeds will require more oil. If you have a powerful machine and fresh seeds, you probably won’t need to use any oil.
- The difference between hulled and unhulled sesame seeds is that unhulled seeds are darker and still have the outer shell on them. This is why they’re harder to blend, taste more bitter but have more fiber, thus better for you.
- For added oil I use extra virgin olive oil. You can use whichever cold pressed vegetable oil.
Where can you use your own tahini?
- Most popular and well-known way to use tahini is when making hummus, but it’s also used to make baba ganoush. Baba ganough is a dip similar to hummus, but made with eggplant instead of chickpeas.
- Tahini is also a great oil substitute to make all kind of recipes. If you like the taste of sesame seeds, you can simply replace oil in a reciper with tahini any instantly get that toasty sesame flavour to the dish.
- Or just use it as a dip or a spread. If you like tahini, as it is, I’m positive you’ll find man, many creative ways to use it.
How long will your tahini last without going bad?
- Homemade tahini doesn’t have any preservatives or added stuff to prolong it’s shelf life. This means you should store it in a fridge. Refrigerated, it will keep for at least 1 month, but it can last forever, up to 6 months or even longer!
- Like others nut butters, oil separation is normal, so the paste underneath might become pretty hard in cold temperatures if it hasn’t been stirred in a while.
- How to know if it gone bad? If it tastes and smells rancid, don’t eat it, just make a new batch.
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Till next time,