Ingredients
1 cup sesame seeds, hulled or unhulled
1/4 cup olive oil
1/2 - 3/4 cup vegetable oil
2 tablespoons warm water
Method
Sources
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dataset
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Gathered
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground whole sesame — runny, smooth, for best hummus
Black sesame paste — ice cream, tangyuan, smoothie bowls
Ground sesame paste — hummus, halva, dressings, sauces
Home carbonation — sparkling water, cocktail soda, flavored drinks
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground whole sesame — runny, smooth, for best hummus
Black sesame paste — ice cream, tangyuan, smoothie bowls
Ground sesame paste — hummus, halva, dressings, sauces
Home carbonation — sparkling water, cocktail soda, flavored drinks
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Preheat the oven to 350 degrees F. Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast the nuts until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly. Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms. Add the salt and 1/4 cup of vegetable oil. Continue to puree until smooth. Add the water - this will give the mixture a lighter smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more vegetable oil in 1/4 cup increments until you achieve this texture (it took me about 3/4 cup). Transfer the tahini to a sterilized jar and keep in the fridge for up to a month, with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.