Silky smooth Tahini

  • Preparation Time 5 Minutes
  • Blending Time 5-10 Minutes

Vegan, vegetarian, nut-free, gluten-free and soy-free


Tahini is the lovely smooth sesame seed paste that is a staple ingredient of Mediterranean cuisine. It is often used in the making of hummus but it does have a variety of other uses.

  • In making the beautiful aubergine dip Baba Ghanoush
  • Drizzled over falafels
  • Salad dressings
  • Stir into soups or curries instead of peanut butter
  • Spread on toast
  • In desserts
  • In baking
  • In Halva

This nutty dressing is rich in iron, magnesium, vitamins B1, B2, B3 and B5. It has a lot going for it in the nutritional stakes.

If you have a nut allergy, then Tahini can be used instead although it is not as sweet. You can buy tahini in every supermarket now and not just in specialist stores. For me though nothing beats it made at home.

We know it is made from sesame seeds, but what type and what difference does it make?

Hulled on the left and natural on the right

Natural sesame seeds where the outer hull is left intact it makes a darker paste and has a slightly bitter taste. This takes a high-speed blender or food processor to make this really smooth at home. It does contain slightly more nutrients.

Hulled sesame seeds This is my preference when I make tahini. I like the lighter and smoother texture and it is less bitter. It is the only one I like to use spread on toast. Most commercial tahini is made this way. It takes about 5 minutes in a high-speed blender.

Black sesame seeds These makes dark tahini, this can be used in making Asian style dressings. I have also used it in vegan brownies.

Whatever seeds you are using, toasting the seeds gently before blending brings out the natural nutty flavour of the seeds. In my book, is a must.

Ingredients

  • 2 Cups of hulled sesame seeds
  • 4-6 tbsp of canola, rapeseed oil or light olive oil
  • pinch of rock salt or pink Himalayan

Instructions

  1. Add the sesame seeds to a wide dry frying pan, over a low-medium heat. Toast them, stirring constantly as they can burn very quickly until they have a nutty fragrance and a light colour. This should take no longer than 5 minutes. You are not looking to brown them.
  2. Transfer the toasted seeds to a wide plate or tray to cool them down completely.
  3. Once they are cold place them into your food processor or blender {I use a Ninja}.
  4. Blitz them until they form a crumbly paste-like texture. Add a few tablespoons of the oil, stopping to scrape the sides occasionally.
  5. Test the tahini, it should be silky, not gritty. Add another tablespoon of oil and blitz again. Check again, you are looking for a pourable smooth sauce. You may need to add some more oil, maybe not. It varies each time. Pour into a sterilised
  6. jar with a tight fitting lid.

To store

For best results store the tahini in the fridge for up to 6 weeks. You may notice it separates over time, with the oil coming to the top.

If you decide to give this recipe a try, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your com

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