Tahini – For hummus, salad dressings, baking and more

tahini

I’ve made tahini before and only because all recipes of hummus calls for some. And without it, hummus is simply a chickpea mush without flavour. The last time I made it, I didn’t entirely grasp the versatility of tahini. I didn’t stop to take a whiff while it was freshly blitzed and still in the blender. This time I did and it smelled amazing. So nutty you might think it’s peanut butter or something. And it made it correctly this time as opposed to rushing it.

tahini

tahini

tahini

tahini

I can’t wait to make more and different kinds of food with tahini. In the meanwhile, give it a try and store it in your fridge in a air tight jar. You can store it for about a month. Use it in hummus, salad dressings, soups, cookies and more. Its nuttiness is the extra flavour that your food needs.

Yield:

1/3 cup (double the recipe for more)

Prep time:

5 mins

Cooking time:

None

Ingredients:

White sesame seeds – 1/2 cup

Olive oil – 1.5 – 2 tbsp

Method:

Toast sesame seeds on a nonstick pan till their colour changes to light brown. This should take around 3-4 mins.

Spread the seeds on a plate and let them cool.

Once cooled, put it in your blender and blitz without anything. You should get a peanut butter like colour and texture.

Then, add 1.5 tbsp olive oil and blitz again. You should now have a creamy and smooth consistency. Add another half a tbsp olive oil in case you want it a more runny texture.

Store in an air tight jar and refrigerate.

 

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