- Yield : 3/4th Cup
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
The Tahini paste is a roasted sesame seed paste essential to adding a distinctive flavour Hummus, salads and other pastes in middle eastern cooking.
- 1 cup hulled sesame seeds
- 3 tablespoons or more extra virgin olive oil
Heat a pan and roast the sesame seeds over medium high heat. Stir frequently until they begin to turn golden brown. You need to be careful as sesame seeds burn very easily and a few burnt ones can destroy the flavour of Tahini.
Once they're roasted, let them cool for a few minutes and then add o a food processor along with the olive oil.
Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency. This makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.Store the Tahini paste in the refrigerator in an airtight jar. This will keep for several months.
Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan
1. You need to roast the sesame seeds just right. A few light brown ones and a few dark brown ones add your own unique color to the Tahini.
2. You may want to add more olive oil depending on whether you want a paste or a thick/thin flowing liquid.
3. Techina is a great dip made with Tahini paste and tomatoes.