Making Your Own Homemade Tahini
First of all, let us talk about equipment:
· Skillet (lightly greased cast iron) or nonstick
· You will need a food processor or blender to pulverize the seeds. Or, if you are a proponent of manual labor, use a mortar and pestle. It will take longer, but it can be done. I have even known someone to place the seeds into a bag and crush the bag with weights. Either way, you need something to turn the seeds into a flour-like consistency.
· You will need spatula or fork and a bowl. A wooden or rubber spatula is preferred.
· That's it for equipment and/or utensils. Nothing fancy here.
Now, let us go forward to the ingredients. Tahini is made from sesame seeds. Since I am a proponent of organic foods, I try to purchase organic whenever possible. So, purchase some organic sesame seeds. More and more mainstream supermarkets (or grocery stores) are selling sesame seeds in bulk. The sesame seeds are usually located near the bulk foods nuts section. Many times they are sold in the 'natural foods' or 'health foods' section of stores. The price is cheaper than the prepackaged variety. By buying in bulk, you can control the amount you want. Plus, you do not have to pay for packaging, labeling, or a brand name. However, if you do not want to buy in bulk, simply buy some prepackaged sesame seeds.
Here are the ingredients you will need to make your own homemade tahini,
Or..the recipe for Tahini (Sesame Paste) Serves 4
1 T soybean oil
2 T water
1 T lime or lemon juice
1 clove garlic, minced
1 T oregano, chopped
1 T sesame seeds
1. Place sesame seeds into preheated nonstick skillet and cook over medium heat until lightly brown (roasted). This usually takes about 5 minutes. Stir constantly to prevent burning. When done, remove from pan onto paper towel, set aside to cool.
2. When done, place seeds into blender/food processor and process for about 30 seconds until floury texture results.
Of course, if using a mortar and pestle it will take longer than 30 seconds. It'll be a few minutes.
3. Add liquid, garlic, and oregano. Puree and/or blend until smooth and of desired consistency..
Store in airtight container in refrigerator.
Nutrition Facts:
Nutrition (per serving): 61.1 calories; 81% calories from fat; 5.7g total fat; 0.0mg cholesterol; 1.0mg sodium; 47.3mg potassium; 2.4g carbohydrates; 1.0g fiber; 0.1g sugar; 1.3g net carbohydrates; 1.0g protein.
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11 Comments
Post a CommentThe reason to make it instead of buying is to keep from ending up with plastic that must be taken to the recycling center. It is worth the time, mess, and texture to avoid using petroleum products (plastic & the fuel to truck in it).
Aha, it took a Lebanese to nail it and come with an intelligent answer. You finally answered the real question. Yes, there is a big difference between actual sesame paste also called tahina or tahini (made with pure, crushed sesame seads) and the condiment called tahini sauce (made with tahina paste, lemon, garlic etc.).
I would love to be able to make the paste at home to save money, but I am worried that I need a device that is too expensive and large. On the other hand, how did people make tahina paste before the advent of electrical kitchen aides?
The measurements in this recipe are completely wrong but the combination of items do make a nice tahini. I'm not sure if the author just messed up using "T" for "t" or what but here is the measurements I used:
1 T oil
1/2 T lemon/lime juice
1/2 T water
1 clove garlic
a little oregano (to taste)
2 T sesame seeds
This amount made slightly less than 1/4 cup of tahini. Hope this helps.
Can you use Olive Oil in the Tahini recipe%3F
Can you use Olive Oil in the Tahini recipe?
I tried it and it didn't make a paste at all, more of a sesame juice...it's all measured in tablespoons right? I don't see my mistake.
It is not cheaper to buy pre-made tahini. And yes, anyone can make it at home. I don't know why someone would say it is healthier to buy it. Make it yourself, that way you can countrol the quality. It may be a little more chunky than the stuff you buy in the stores, but really, who cares? Your addding to other recipes anyways.
is this to make tahini or just a tahini dip?
The recipe completes itself on the next page.
This is a recipe for tahini lemon dip , making tahini is beyond the realm of "home made" as it requires reducing the Hulled and lightly roasted sesame seeds to micronic level , something that no counter top food processor can do.
Tahini is traditionally stone ground to infinite fineness , today high shear 3600 RPM stainless steel colloid mills are used .
Since tahini is 100% pure sesame , it is as healthy and cheaper to buy it ready made and save yourself the cleanup.