- 2 cups hulled white sesame seeds (290 g). We prefer to use this kind of sesame seeds, but feel free to use any kind you want.
- Toast sesame seeds in a dry skillet and cook over medium heat, stirring constantly for about 5 minutes or until the seeds are lightly colored (not brown) and fragrant.
- Remove from the heat and let cool for 5 or 10 minutes.
- Place the sesame seeds in a food processor or powerful blender and blend until smooth. Our tahini was ready in 10 minutes, although it was quite thick, so we blended it for 5 minutes more to get the perfect consistency (15 minutes total).
- Store the tahini in a sealed container in the fridge for one month or even longer.
- Use tahini to make hummus, baba ghanoush, salad dressings, savory recipes or as a healthier alternative to oil.
- If your food processor or blender is not powerful, add 2 tbsp of oil to encourage blending. Add more oil if needed.
- Feel free to add salt to taste, although we prefer our tahini salt-free.
- Serving Size: 1 tbsp
- Calories: 103
- Sugar: 0.1 g
- Sodium: 2 mg
- Fat: 8.9 g
- Saturated Fat: 1.3 g
- Carbohydrates: 4.2 g
- Fiber: 2.1 g
- Protein: 3.2 g