Do you know tahini? I’m crazy about it, it’s a condiment made from ground sesame seeds, whose taste and aroma resemble peanuts. This cream is very popular in Turkey, Greece, North Africa, and the Middle East where it is mainly used to make hummus, babaganoush, the Israeli eggplant-based cream, and many other local dishes. I use it to dress my salads or accompany my falafel with chickpeas, but also spread on bread paired with my favorite jams or preserves for a protein-packed and super-energetic snack! Certainly, it’s so versatile that you can adapt it to any dish you want, whether it’s meat or vegetable-based! Despite its name still creating some distrust, this condiment is a great resource for our body! Sesame is very rich in micronutrients such as B vitamins and minerals like iron and phosphorus. In particular, it is one of the foods richest in calcium, five times more than milk, so precious for our bone health and the prevention of osteoporosis! Moreover, sesame, like all oilseeds, is a source of good fats like Omega-3 and Omega-6, thus having an anti-inflammatory and cardioprotective effect! The grinding of sesame seeds provided in this preparation allows our body to absorb more of these nutrients, so its consumption even several times a week is highly recommended! Moreover, it is really quick and easy to make, and the economic advantage compared to purchasing it is evident to everyone! You will need three ingredients, one of which is optional, a powerful mixer, and a non-stick pan, and you’re done. Once ready, it keeps for weeks at room temperature or months in the fridge. Try it and you won’t leave it anymore!
Here you will find other really interesting recipes to use sesame more often in your dishes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 medium jar
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 6 oz sesame seeds
- 2 tbsp sesame oil (or sunflower oil, peanut oil, etc.)
- 1 tsp salt (optional)
Tools
- 1 Pan
- 1 Mixer
- 1 Spatula
- 1 Ladle
Steps
Place the sesame seeds in a large non-stick pan and toast them over low heat for about 4′-5′, stirring with a wooden spoon*.
They should only turn golden without darkening too much, otherwise they will not only become bitter but also lose their beneficial properties and the ability to release their essential oils when you blend them.
Once toasted, let them cool for 10′ and transfer them to a mixer along with the sesame oil.
Finally, add a pinch of salt, if you like.
Blend in pulses so they don’t overheat, to preserve all active ingredients. Stir occasionally with a spatula, pushing the mixture down that usually tends to climb up the sides. Initially, you will have a pasty and dense mixture.
It takes a little patience, but continuing to blend little by little, the sesame seeds will begin to release the oil they are rich in, and you will obtain a smooth and even cream.
Transfer the obtained cream into a glass jar.
And voilà… your homemade tahini is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Homemade tahini sauce lasts 2-3 weeks at room temperature in a glass jar with a lid or up to 6 months in the refrigerator, always in a glass jar.
Tips, notes, variations, and suggestions
🟣 * If you want to skip a step and speed up the process even more, you can buy already toasted sesame seeds, ready to be blended with the other two ingredients in the recipe, without even waiting for the seeds to cool after toasting, a great advantage, don’t you think?.
🟣 If you can’t find sesame oil, you can replace it with another seed oil such as peanut oil, sunflower oil, etc., or with extra virgin olive oil.
🟣 Instead of a mixer, a mortar is also fine. This will certainly avoid heating the sesame seeds, preserving all the active ingredients, but I warn you, the times will increase considerably and with your enormous effort. For those using the blender, to prevent the blades from overheating, put them in the refrigerator at least 1 hour before preparation. Blend intermittently, as you would for pesto.
