How to make tahini at home
Most of you will probably know tahin or tahini as a sesame paste that is used a lot in Middle Eastern cuisine. Just a couple of years ago it wasn’t so easy to find a jar of tahini. But with changing culinary interests around the world it’s become much more readily available and it is quite easy to find a good brand. One without any strange additives. But it’s even more fun to make tahini yourself. And it’s super simple to do. What you need?
Peeled sesame seeds (so the white ones) and olive oil.
Once you’ve made your batch of tahini it is delicious to add to all sorts of dressings. It is the key ingredient in almost every type of hummus and baba ghanoush. Tahini is also called ardeh (in Persian) It is commonly served as a dip with lemon and garlic.
Patience is key
To make the tahini yourself you do need a bit of patience. You need to roast the sesame seeds in the oven. This takes a while but will greatly enhance the flavor of the end result. Keep it in the fridge under a small layer of oil so it will keep for weeks. Mine never lasts that long but in theory it could.
One issue I commonly have with storebought tahini is that – once the jar is opened – it gets rock solid and is hard to scoop. It varies per brand but making it yourself is also better in that respect. It stays smoother for much longer.
Slightly more bitter
One thing I noticed when making my first batch is that the taste is somewhat more bitter. That might have something to do with how long or how short your roast it in the oven. I’ll be varying that in the coming batches to see if that makes a difference.
For the recipe in Dutch check here the huisgemaakte tahini.
- 350-500 gram sesame seeds
- good olive oil
- Preheat the oven to 180˚C and once warm spread out the sesame seeds on a large baking tray. Place in the oven and leave to roast until they color lightly brown.
- This will take roughly 15-20 minuten. Keep an eye on them so they do not become too dark.
- Once they get the right color remove from the oven and leave to cool for a bit. Place in the food processor and turn until you have a paste.
- Add the olive oil little by little until it has the right consistency. Add salt to taste
- Keep in a closed jar for a maximum of two weeks. Probably longer if you keep it under a small layer of oil
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.