Homemade Tahini (Sesame Paste)
Tahini is Arabic in origin and sesame paste is used in Eastern Mediterranean, Middle Eastern, North African, and Asian cuisines.
- 250 grams white sesame seeds, (8.8 oz)
- 5 tablespoons extra virgin olive oil
- food processor
In a dry pan, toast the sesame seeds on low heat, stirring constantly to prevent burning. Toast until golden brown. Pour seeds onto a plate and allow to cool.
When the seeds have cooled, place seeds in your food processor. Blend until the seeds are a fine texture, then slowly add the olive oil to make a smooth paste.
Pour the paste into jar and store in the fridge for up to several weeks. Use in recipes calling for tahini (sesame paste).