Raw Tahini!
Submitted by nanamensah on September 10, 2007 - 3:33pm
Servings:
makes about 1 1/2 cups of tahiniI always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
Ingredients:
¾ cup raw sesame seeds, black or white, soaked in enough water to cover them, for about 30-40 minutes
filtered water
2
tablespoon olive oil
pinch sea salt
Preparation:
Blend soaked sesame seeds, with their water, olive oil and salt. Add filtered water until the tahini has reached the desired consistency. It is ready now for any recipe calling for tahini. If you plan to use it for a sweet recipe, omit the salt. If you have cold pressed sesame oil, use that instead of the olive oil.
18 reponses to "Raw Tahini!"
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2.
This is great for salad dressings or smoothies but in a recipe it doesn't work to replace tahini made with only oil. The recipe will be watery and lack richness. A good homemade tahini is just made with ground seeds blended with oil (cold-pressed sunflower is awesome) and a little sea salt. Thanks for the awesome recipe, it makes a great lower fat alternative!
3.
Miss Trix - You have to make this in a blender, the food processor wont process it fine enough to become a butter and you will be left with a bitter taste as well.
4.
Aha will try this one out. Just made a batch without soaking and used a lot of oil, equal quantity to the seeds. Tasted yummy but very thick.
5.
Anyone know how long this will keep? Mine exploded in the jar after 2 days. Seriously.
6.
YES!!! I was looking and looking for a recipe to make my own tahini, because I can never find it at the store I go to! YAY!!! THANKS!!
7.
next time, add less water, or more sesame. It'll work, I promise!
8.
this didnt work or me.. ended making sesame milk insteadd..
9.
Just another grateful one for your sharing of this recipe.
10.
how long will this last in the fridge?
11.
I made this last night with unhulled seeds. It turned out great! Can't wait to use it in some dressing recipes
12.
I've had it in the fridge for up to 2-3 weeks, with no problems.
13.
Sounds great! How longdo you think you can keep it in the fridge?
14.
I guess I usually used hulled seeds, and I have had good results with my tahini. I sprinkle a unhulled seeds in salads, crackers, etc. Do you think that the storebought brands of tahini are made using unhulled seeds?
15.
Meaning should I have used unhulled? As it is, it's very "fibrous" and not that appetizing, but I know the hulled seeds have far less calcium, Omegas, etc.
16.
I used unhulled sesame seeds (soaked forever), sesame oil and a food processor. The tahini has a very strong "bite" to it. Is it just me or is this not what you intended? Ha-ha.
17.
Thanks! That will save me lots of cash. The store bought one I get is $10 and I go thru it so fast! The seeds, on the other hand, are super cheap.
18.
Yeah, thanks for this one! I will most definately be using this one.