3 cups (400 g) sesame seeds (yields 1.5 small jam jars)
Directions:
1. In a large pan, toast the sesame seeds in on medium heat (no. 5 on my stove) until you can smell the fragrant of the sesame seeds and they become lightly colored (but not brown), about 5 minutes. Stir constantly and keep an eye, as they can burn quickly.
2. Once toasted, turn off heat, remove it from the stove and let cool. If you wish to quicken the pace of cooling, place them on a large baking tray instead.
Be aware that the sesame seeds will continue to "cook" even after the heat is removed. You don't want them to overcook and burn. If need to, stir a little.
3. After they are cooled, blend them in a food processor for 5-10 minutes until smooth and creamy. You can also use a high powered blender. I use my Magimix high-powered blender instead to make Tahini. It takes 3 minutes to blend, with rest after every 30 seconds to scrape down the side and prevent the blender from overheating. I use Speed 1 for 30 seconds, turn off and scrape down, then Speed 2 for 30 seconds, turn off and scrape down, Speed 3 for 30 seconds, turn off and scrape down and Speed 4 for 30 - 45 seconds.
4. Transfer to a container and let cool. It's ready to be served :-)
Storage:
Store in an air-tight jar in the fridge for up to one month.
Additional Information:
I didn't know that making Tahini is so easy. The method is exactly the same as making hazelnut butter or almond butter. Now that I learned how to make my own Tahini, I won't be buying store-bought ones anymore.
I bought my organic sesame seeds from Irma supermarket (see pictures below). It seems to be unhulled. Thus, it may have a little bit of bitter taste, but is more nutritious. You can also use hulled sesame seeds. I don't mind that my tahini is not as creamy compared with those made from hulled sesame seeds, as I like mine chunky. Be aware that Tahini made from unhulled sesame seeds can taste a bit bitter. If you absolutely dislike and bitterness, use hulled sesame seeds.
I find that it is not necessary to add oil, as some recipe ask for.
I prefer to make it without salt so that it can be used as a base ingredient for other recipes.
I like to take a little portion out, mix in a bit of honey and spread it on our daughter's bread for breakfast. Sesame seeds are very nutritious.
References:
https://www.pickuplimes.com/single-post/2019/02/17/Quick-Homemade-Tahini
https://www.inspiredtaste.net/26901/easy-tahini-recipe/
Unhulled sesame seeds from IRMA.
On a large pan, toast sesame seeds on medium heat for 5 minutes or until you can smell the fragrant. It should be lightly colored, but not brown.
Once toasted, turn off heat, remove it from the stove and let cool. If you wish to quicken the pace of cooling, place them on a large baking tray instead.
Be aware that the sesame seeds will continue to "cook" even after the heat is removed. You don't want them to overcook and burn. If need to, stir a little.
After they are cooled, blend them in a food processor for 5-10 minutes until smooth and creamy. You can also use a high powered blender. I use my Magimix blender to make Tahini. It takes 3 minutes to blend, with rest after every 30 seconds to scrape down the side and prevent the blender from overheating. I use Speed 1 for 30 seconds, turn off and scrape down, then Speed 2 for 30 seconds, turn off and scrape down, Speed 3 for 30 seconds, turn off and scrape down and Speed 4 for 30 - 45 seconds.
Here's how it looks like after the second run at Speed 2.
Turn off and scrape down, then blend on Speed 3 for 30 seconds, turn off and scrape down and Speed 4 for 30 - 45 seconds.
Here's how it looks at various stages of blending
It looks more and more like a thick paste...
And gets creamier and
creamier...
When it looks smooth and a little runny like this, it is done :-)
Transfer it into an air-tight container and refrigerate. It can keep to a month in the fridge.
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