My favorite store has stopped selling tahini by the cup. Now I can only buy tahini in enormous and rather expensive containers. So I started to think it must be possible to make tahini yourself, as its just a sesame seed paste.

Sesame Paste – Tahini

50 ml  (¼ cup) sesame seeds
(a little water or mild olive oil)

Toast the sesame seeds until they start to pop in a skillet (the toasting gives the seeds a much richer taste). Pour them immediately into a mortar and start grinding (you can also use a food processor or even a coffee grinder). Add a dash of water or olive oil at the end to combine the mixture into a paste.  The paste can be stored in a sealed container in the fridge for a couple of weeks.

Tahini Sauce

eq. part raw tahini paste (see above)
eq. part cold water
some lemon or lime
garlic (pressed)
some parsley or oregano (optional)

Slowly stir a little water at a time into the tahini.  At first the mixture will thicken, but it gets looser as you slowly add more water.  If you want a thicker tahini sauce, just use less water as described. Season w/ garlic lemon/lime juice, parsley and salt.

I serve the tahini sauce on sautéed spinach (or other green vegetables). More traditionally you have it with falafel but it works on salads and BBQed meat and vegetables as well.

One thought on “Tahini”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.