Tahini Paste (Persian-Israeli)

Tahini was used as a source of oil at one point. It began to appear in the United States in the 1940's in health food stores. Tahini, the product of toasted ground sesame seeds came from Persia where it was called "ardeh". From there it moved to Israel. Tahini is a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth. It is a staple in many cuisines, especially in the Mediterranean and the Middle East. It's vegan, gluten-free, tastes nutty and is simple to make. Store-bought tahini is usually made from hulled sesame seeds. This is our preference, too, but you can make it from unhulled and sprouted sesame seeds. Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. Tahini can be kept in the refrigerator for a month.

1 cup (5 oz) sesame seeds, preferably hulled (140 g)
2-4 Tbsp. neutral flavoured oil, such as grape seed, vegetable or extra-virgin olive oil
sea salt

Toast the Sesame Seeds:
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly coloured (not brown), 3-5 minutes. Careful here, sesame seeds can burn quickly.

Transfer toasted seeds to a baking sheet or large plate and cool completely.

Make the Tahini:
Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.

Add 3 Tbsp. of the oil then process for 2-3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini's consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional Tbsp. of oil.

Taste the tahini for seasoning then add kosher or sea salt. Process 5-10 seconds to mix it in.

To Store:
Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Makes approximately ½ cup.

Cook's Notes:

Ways to Use Tahini:

• Arguably the most well-known way to use tahini is when making Hummus.
• Make Baba Ganoush, an incredible roasted eggplant dip.
• Make your own tahini salad dressing.
• Turn it into a sauce, which is perfect drizzled over vegetables or meats. I especially love it over Honey Roasted Carrots and drizzled over chicken lettuce wraps.
• Serve tahini next to falafel .
• Use it in dessert, such as chocolate chip cookies.