Basic Homemade Tahini Food

BASIC HOMEMADE TAHINI

Steps:

• Place the sesame seeds in the bowl of a spice grinder. Pulse 6 to 8 times, until finely ground.
• Add the olive oil and salt and process 30 to 40 seconds, or until a paste forms.
• Store the tahini in an airtight container in the fridge for up to 3 months!

HOMEMADE TAHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
• Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
• Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

HOMEMADE TAHINI

Steps:

• Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.

HOMEMADE TAHINI!

Steps:

• Preheat the oven to 350°F.
• Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
• Do not brown.
• Cool.
• Put the sesame seeds in a blender or food processor fitted with the metal blade.
• Add the vegetable oil.
• Process to a smooth paste, about 5 minutes.
• Add more oil if necessary, to bring the paste to a thick pouring consistency.
• Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

QUICK & EASY TAHINI SAUCE

Steps:

• Put the tahini in a small bowl and pour in a little water.
• Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
• Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
• (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
• If the tahini is too thick, add a little more water. Add the salt.
• Serve with some chopped parsley on top and a sprinkling of paprika.
• Enjoy!

HOMEMADE TAHINI

Steps:

• Place seeds on baking sheet and toast in a 350°F oven for 20 minutes, or until the seeds are lightly roasted.
• Process in a medium-sized food processor for 3 minutes.
• Add 2 more teaspoons peanut oil and process on high for 30 seconds.
• Add 3 tablespoons peanut oil and process until very smooth, about 2 more minutes.
• If desired, add salt.

BASIC TAHINI SAUCE

Steps:

• Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
• Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
• It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
• Season with salt to taste.
• Use with any vegetable you like.
• It's traditionally used over fried cauliflower, or zucchini.
• Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
• If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
• Most families have their own mix, so it's up to you.