For some time I had planned to write the recipe for tahini.
Tahini is a delicious sesame sauce that I had always read about in cookbooks and knew was available commercially, but honestly I was a little wary of it. Until I finally had the opportunity to try it, thanks to a cooking course I attended.
I occasionally mention this lovely cooking course that taught me so many new recipes that have become indispensable to me.
Tahini is one of those recipes and was really a discovery for me.
Looking for more information about tahini, also called tahin or tahini, I learned that it is very nutritious, rich in vitamins E and B and minerals; it contains all the beneficial properties of sesame (which I talked about in that article on oilseeds), protects the liver and lowers cholesterol. But it is quite calorie-dense, so it’s best not to overdo it. 😉
Tahini is known for being used in the production of hummus and baba ghanoush or as a sauce to accompany meats, vegetables or the well-known falafel.
One thing I understood thanks to the cooking course is that this sauce can be made in different ways and, if desired, even enriched.
First of all it can be prepared the way I propose today, which is the recipe provided in the course handout that I keep carefully after finishing the course. This method uses raw sesame seeds soaked in water, which, as far as I know, is not a very common method. In fact, the most widespread version is the one made with toasted sesame.
Tahini made with toasted seeds, for me and my whole family, is a bit “stronger” — in other words it has a slightly more intense flavor. And we are used to the taste of toasted sesame given how much we like gomasio, but for tahini we prefer a milder taste. It should be noted that the toasted-seed version is much quicker to make, since toasting takes only a couple of minutes, and that can sometimes be important.
Update: I also tried sunflower seed tahini, very good! A valid alternative if you don’t have sesame seeds. Try it too! 😉
Maybe in time I will write the recipe for the toasted-seed version as well, but today we start with this tahini made with raw seeds soaked in water. It’s delicate and very versatile in the kitchen, even great in sweet versions with jam — especially blueberry jam. Try it because it really deserves it!
〰 〰 〰
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: jar: 1
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 1 cup sesame seeds (about 150 g (5.3 oz))
- 3 tbsp + 1 tsp corn oil (sesame oil would be ideal (about 50 g))
- water (as needed for soaking)
Tools
- Bowl
- Chopper
Steps
Soak the sesame seeds in water for several hours.
👉 The purpose of soaking is to remove the bitter aftertaste from the sesame seeds. For me a bit of a slight bitter note remains, but it is not overpowering — I like it.
Drain the seeds and dry them with kitchen paper or a dish towel.
Place the seeds in the blender jar and blend while adding the oil little by little.
👉 Some people pound the seeds in a mortar, but I haven’t tried that yet. I get on very well with the blender. The important thing is to pulse to avoid overheating the blades and thus the sauce.
👉The amount of oil can be adjusted depending on the consistency you want. The optimal consistency is thick (indeed in vegan cuisine tahini is used instead of butter), so my advice is to add oil little by little until you reach the desired thickness.
Store the tahini in the fridge in a closed jar.
It’s great eaten like this, spread on toasts or crostini, but I especially like it paired with other flavors.
For example in a spicy version with chili, or with the addition of chopped hazelnuts, or decorated with poppy seeds. These toasts are really delicious.
And here is the version with blueberry jam, delicious!
Also, tahini is at its best as a base for other sauces. For example, I used it to make a bean hummus that was out of this world, this cannellini bean hummus! 🤩
Salt-free tips
The original recipe calls for a pinch of salt, but I don’t add it — for me it’s already tasty enough as it is! 😃
If you are interested in reducing or eliminating salt, always remember:
▫ Reduce salt gradually so the palate can adapt without noticing the progressive reduction.
▫ Use spices: chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs: basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds: sesame, pine nuts, almonds, walnuts…
▫ Use pungent vegetables or fruits: garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate
▫ Prefer fresh foods.
▫ Avoid boiling in water; prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave).
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself an occasional indulgence. It’s good for morale and helps you persevere.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes, seasoning them according to your habits. 🙂
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