Tahini /tɑːˈhiːni/ (also tahina /tɑːˈhiːnə/; Arabic: طحينة) is an oily paste made from toasted ground hulled sesame seeds used in North African, Armenian, Greek, Israeli, Cypriot, Iranian, Turkish, Iraqi, and Levantine cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. (from Wikipedia bc I’m lazy)
So for 300 ml (10 ounces) of tahini you will need:
1 cup sesame seeds (you can use black ones if you want)
1/4 cup extra virgin olive oil
- Preheat your oven to 170°C (350°F). Spread sesame seeds on parchment paper and spread the sesame seeds, bake for 7 minutes.
- Mix and respread the seeds, bake for another 7 minutes or until the seeds are golden brown (keep an eye on them, they get easily burned).
- Immediately transfer the seeds into a separate bowl to prevent any more cooking.
- Add the seeds to the food processor’s bowl and grind for 1 minute or until they have broken down. While processor is on, drizzle in olive oil and continue to grind for 1 to 2 more minutes or until smooth paste forms.
- If the mixture is too dry, add more olive oil, 1 teaspoon at a time.
- Season to taste.
- Transfer the paste into a mason jar and store in a fridge for up to one month.
- Enjoy yummy meals with your tahini!