Popular in the Middle Eastern, Turkish, Greek and some North African cuisine, tahini is a nutty flavored paste without any nuts. I fell in love with tahini on our recent trip to Turkey and couldn’t wait to get my hands on this easy to make recipe. Tahini is a basic ingredient in many popular recipes such as hummus, various salad dressings, baba ganoush, etc. Then again, tahini can also be used as dip, as sesame butter on toast, on meat dishes particularly on delicious kababs. On our first morning in Istanbul, our server introduced us to eating a toast dipped in tahini with molasses. At that very moment, I instantly fell in love with Tahini.
Homemade tahini is extremely easy and quick to make. Naturally, the homemade kind is less expensive than the store-bought paste and also tastes much better than what comes out of a store bought jar. Best of all, you only need two ingredients: sesame seeds and oil to make tahini.
Commercial tahini is usually made from white, hulled sesame seeds that gives tahini a lighter color and smoother texture. Homemade tahini, which is usually made from unhulled or natural sesame seeds is not quite as smooth, but has a richer flavor. Nonetheless, homemade tahini can also be made from hulled, raw, sprouted sesame seeds. I used organic unhulled sesame seeds to make this batch. Depending on the kind of seeds, the resulting tahini will lend different flavor, color and texture. Toasting the sesame seeds also gives tahini a nuttier flavor that I recommend highly.
Have you had tahini before? If so, do you like it? If you haven’t tried before, are you intrigued to try tahini?
- 4 cups sesame seeds
- 1 cup olive oil
- Place sesame seeds in a dry pan over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are fragrant, about 4-5 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 and process for 2 to 3 minutes until the seeds are crumbly.
- Add 2 tablespoons of oil at a time to the food processor and process for 1 to 2 minutes, scraping down the sides as necessary. Process until the mixture forms a thick and fairly smooth paste.
- Transfer tahini to a jar or airtight container and store in the refrigerator for up to 3 months.
If tahini separates, stir the paste to redistribute the oil.
One tip to get a smoother tahini at home is to by grinding the seeds before adding the oil.
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রেসিপি : তাহিনি
উপকরণ:
৪ কাপ তিল
১ কাপ তেল
প্রস্তত প্রণালি:
১. তিল একটি শুকনা ফ্রাই প্যানে হালকা তাপে টেলে নিন। প্রায় ৪-৫ মিনিট।
২. একটি প্লেট বা ট্রেতে টেলে নেওয়া তিল সম্পূর্ণ ভাবে ঠাণ্ডা করে নিন।
৩. ঠাণ্ডা তিল একটি ফুড প্রসেসরে ২-৩ মিনিট প্রসেস করুন যেন তিল একদম গুঁড়া হয়ে যায়।
৪. তিলের গুঁড়ায় ২ টেবিল চামচ করে তেল দিয়ে ক্রিম না হওয়া পর্যন্ত প্রসেস করতে থাকুন।
৫. তাহিনি বায়ুরুদ্ধ বৈয়ামে ফ্রিজে ৩ মাস পর্যন্ত রাখতে পারেন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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Although I don’t eat as much tahini as other Middle-Eastern/Mediterranean dips, I do still enjoy it –especially with a great pita to soak in and also a fresh salad as well. I love to dip veggies in it.
Never dipped veggies in tahini. Sounds like a good idea, Denise. Thank you!
i have never tried making tahini at home, looks good.
Thank you, Dixya. Tahini is pretty quick and easy to make, actually. Hope you’ll give it a try sometimes.
I’m yet to have tahini on its own, but I have been using the store bought one for homemade hummus. When and if I have time I might give this a try, till then store bought it will be. 🙂
Well, I made my tahini in between getting dinner ready. Roasted the sesame seeds and let it cool while making chicken. Then, ran the food processor in between. It really doesn’t take that long but if you don’t use it as much as I do, store bought is fine too. Hope all is well with you. Thanks!
Now that you put it that way, I think I will have to give it a try! Except I don’t have a food processor, my kitchen aid attachments do most of the work, but not for this. Do you think a blender or magic bullet will work?
I don’t own a magic bullet, but I think it would work. Another way to do it is by grinding the sesame seeds in a coffee grinder before mixing the oil. Hope this helps. Thank you!
Thank you for your delicious recipe. I’m a keen japanese bento follower and have used a japanese variation of tahini which mixes toasted, ground sesame seeds with soy sauce into a paste – delicious.
I actually made a salad dressing with tahini and added soy sauce to it. As you said, it was delicious. Thank you so much for stopping by. Hope to see you around soon again.
I love Tahini! I made Tahini Chocolate Chip Cookies and they were phenomenal!
Love the gorgeous photos! I didn’t know homemade tahini can get even this smooth!
Tahini cookies sound scrumptious! The trick to getting smoother tahini is to not add the oil until you get the sesame seeds to crush and crumble to an almost creamy texture. Thank you for liking the photos my friend. Take care.
Well, that does it. When my current batch of tahini runs out, I’m going to make my own with toasted seeds. Yummmm! Thanks for the push. 🙂
My pleasure. Tahini is really pretty easy to make. Look forward to learn about your homemade tahini adventure. Take care and thank you for stopping by.
love tahini and had no idea it was this easy to make your own. Thanks, Lail!
I didn’t know either before our Turkey trip. Thank you, Liz.
I love tahini so really want to try your recipe now 😀
Beautiful photos!
Cheers
Choc Chip Uru
Thank you, Uru.
I did a couple of times tahini before with roasted peanut oil..homemade one tastes so good! Must try it with olive oil next time.
I’m now intrigued to try with peanut oil. I was thinking of trying sesame oil too. Thank you, Angie.
Such a beautiful jar of homemade wholesome tahini. I did not know what that easy to make it!
Very easy indeed. Thank you, my friend. Hope you get to give it a try sometimes.
Woah, I’m totally amazed. Why did I think this was so much more difficult!? Thanks, Lail!
I was on the same boat until I made tahini at home, Francesca. Give it a try sometimes. Thank you!
Looks very good. And what a nice decoration for the jar. I will try your recipe as soon as I can.
Thank you, Irene.