Not so hard! And cheaper, fresher, and packaging free! Also freezes well, so you can control food waste.
How To Make Tahini
Makes 1/2 to 1 cup, depending on the amount of oil used
What You Need
1 cup sesame seeds
2 tablespoons or more mild olive oil, a neutral oil such as grapeseed oil, and/or a small amount of sesame oil
Measuring cups and spoons
Skillet or rimmed baking sheet
Food processor (or mortar and pestle, or blender)
- Toast raw sesame seeds (optional): Toasting raw sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 350°F. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.
- Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.)
- Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.
- Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
- Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.
- Add salt (optional): Add salt to taste and process until combined.
- Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir to redistribute the oil.
article thanks to: lessons from the kitchen