Tahini – For hummus, salad dressings, baking and more


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.





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.


1/3 cup (double the recipe for more)

Prep time:

5 mins

Cooking time:



White sesame seeds – 1/2 cup

Olive oil – 1.5 – 2 tbsp


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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