Two ingredients are all you need to make the tastiest tahini ever. And if you’re wondering how to use it, here are a few suggestions: Hummus- Check out my recipe, salad dressings, Tahini sauce, Baba Ghanoush and the list keeps going on and on.
1C hulled sesame seeds- Adjust the quantity to your liking
Unflavored oil- Grapeseed or sunflower oil
Pro-tip: There are 2 kinds of sesame seeds; hulled (white) and unhulled (brown). I tried making Tahini with both, and I prefer hulled sesame seeds as they make a smoother and creamier Tahini.
- Toast sesame seeds in a large pan over a low- medium heat or roast them in the over- shuffle frequently as they burn easily.
- Grind the sesame seeds in a food processor until you get a crumbly mix.
- add oil gradually- 1tbsp at a time. Keep bleeding until you get a nice creamy consistency.
- Store in a glass jar in the fridge and use within 3-4 weeks.