Raw Tahini!
makes about 1 1/2 cups of tahini
I always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
Ingredients
- ¾ cup raw sesame seeds, black or white, soaked in enough water to cover them, for about 30-40 minutes
- filtered water
- 2 tablespoons olive oil
- pinch sea salt
Preparation
Blend soaked sesame seeds, with their water, olive oil and salt. Add filtered water until the tahini has reached the desired consistency. It is ready now for any recipe calling for tahini. If you plan to use it for a sweet recipe, omit the salt. If you have cold pressed sesame oil, use that instead of the olive oil.
Comments
shele24 writes: (September 10, 2007)
Yeah, thanks for this one! I will most definately be using this one.
juliennecoyle writes: (September 11, 2007)
Thanks! That will save me lots of cash. The store bought one I get is $10 and I go thru it so fast! The seeds, on the other hand, are super cheap.
MissTrix writes: (September 24, 2007)
I used unhulled sesame seeds (soaked forever), sesame oil and a food processor. The tahini has a very strong “bite” to it. Is it just me or is this not what you intended? Ha-ha.
MissTrix writes: (September 25, 2007)
Meaning should I have used unhulled? As it is, it’s very “fibrous” and not that appetizing, but I know the hulled seeds have far less calcium, Omegas, etc.
nanamensah writes: (September 27, 2007)
I guess I usually used hulled seeds, and I have had good results with my tahini. I sprinkle a unhulled seeds in salads, crackers, etc. Do you think that the storebought brands of tahini are made using unhulled seeds?
blackbirdbrae writes: (October 01, 2007)
Sounds great! How longdo you think you can keep it in the fridge?
nanamensah writes: (October 11, 2007)
I’ve had it in the fridge for up to 2-3 weeks, with no problems.
Silentsiren writes: (October 17, 2007)
I made this last night with unhulled seeds. It turned out great! Can’t wait to use it in some dressing recipes
elizabethh writes: (November 05, 2007)
how long will this last in the fridge?
Oaxao writes: (December 30, 2007)
Just another grateful one for your sharing of this recipe.
gentlwolf writes: (March 14, 2008)
this didnt work or me.. ended making sesame milk insteadd..
nanamensah writes: (March 26, 2008)
next time, add less water, or more sesame. It’ll work, I promise!
rachel_akiko writes: (April 13, 2008)
YES!!! I was looking and looking for a recipe to make my own tahini, because I can never find it at the store I go to! YAY!!! THANKS!!
lzhpt writes: (July 09, 2008)
Anyone know how long this will keep? Mine exploded in the jar after 2 days. Seriously.
featherbliss writes: (August 21, 2008)
Aha will try this one out. Just made a batch without soaking and used a lot of oil, equal quantity to the seeds. Tasted yummy but very thick.
sueko writes: (September 01, 2008)
Miss Trix – You have to make this in a blender, the food processor wont process it fine enough to become a butter and you will be left with a bitter taste as well.
randommara writes: (September 29, 2008)
This is great for salad dressings or smoothies but in a recipe it doesn’t work to replace tahini made with only oil. The recipe will be watery and lack richness. A good homemade tahini is just made with ground seeds blended with oil (cold-pressed sunflower is awesome) and a little sea salt. Thanks for the awesome recipe, it makes a great lower fat alternative!
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