How to make Tahini (sesame seed paste)
After all the delicious tahini based treats I’ve been making this week, I was rather upset when I scraped the very last spoonful from my tahini jar.
With a jar of sesame seeds on the shelf and sesame oil in the pantry, I attempted to make my own for a fraction of the price of store-bought tahini.
Within no time I had beautiful creamy tahini and I could get straight back to trying new recipes!
Tahini is a staple in my fridge, using it regularly to make our own hummus.
Here are some other delicious treats you can make using your homemade tahini –
1 cup organic sesame seeds
3 to 4 tablespoons sesame oil (or any neutral flavoured oil)
Pinch of himalayan salt (optional)
Toast the sesame seeds by adding them to a dry frying pan over medium-low heat, stirring constantly until the seeds become fragrant and very lightly coloured (not brown) for about 3-5 minutes. Transfer them to a plate/bowl to cool completely.
Add sesame seeds to the food processor and process for about 1 minute until a crumbly paste forms.
Add 3 tablespoons of oil and process further for 2 – 3 minutes.
The mixture should be pourable. If too thick or gritty, add more oil and process for longer.
Add salt to taste (optional) and process for a few seconds to mix it in.
Pour into a sealable container and store in the fridge for up to a month.
Tahini does tend to separate, so give it a good stir before using.
A salad needs to be dressed to impress! Before I went plant-based I made the most delicious creamy herb salad dressing made with cream cheese. With summer in full swing it means a lot more salads on the lunch and dinner table, so a non-dairy salad dressing is vital to...
When you think hot chips, you think tomato sauce, right? Hot chips and tomato sauce (or fries and ketchup) go hand-in-hand, so when you perfect the recipe for polenta chips, you know you have to take it one step further and make homemade tomato sauce. A follower of...
I thought the taste of beetroot would overpower the flavours of the classic hummus, but my boys and I agree we much prefer the slightly sweeter taste of beetroot hummus. The hot pink colour makes a bright addition to any plate or rainbow bowl, and is a delicious...