Tahini is one of my favorite sauces. I like to dip celery in it or spread it on fresh bread for an extra special treat. With the consistency of smooth peanut butter, tahini is a staple of Mediterranean cuisine and is especially popular in Greece. Those Greeks know a thing or two about food – they gave us Greek yogurt after all!
Store-bought tahini isn’t always that great though – heavy-handed processing, cheap oils, and too much salt can make what should be pretty healthy very unhealthy. That’s why I make my own. It’s easy too – when you use your trusty food processor! Feel free to add some raw garlic to the recipe below to give your tahini a bit of a kick.
Ingredients: makes three cups
- 4 cups of sesame seeds
- ½ cup of olive oil
- 1 tablespoon of sea salt
- ¼ cup lemon juice
- Preheat the oven to 350°F.
- Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not allow to brown.
- Let the sesame seeds cool – about 10 minutes.
- Put the sesame seeds in a food processor fitted with the metal blade.
- Add about half the olive oil, and all the lemon juice.
- Process to a smooth paste, about 5 minutes.
- Add more oil if necessary, to bring the paste to a thick pouring consistency.
- Add salt to taste.
- Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
Nutation per tablespoon
Fat 8 grams
Carbohydrate 3.2 grams
Fiber 1.4 grams
Protein 2.6 grams