Part of the reason I wanted to try and make my own tahini, was just to see if it could be done. Since really how hard could it be to turn whole sesame seeds into a smooth paste? (see side notes) So with a little bit of searching on the interest, I found three recipes that I could use as a starting point, so here is the recipe that I came up with:
Ingredients & Technique:
- 1/2 cup of white hulled sesame seeds, lightly toasted in a dry pan
- 10 TB of Warm water
- 4 TB of Vegetable oil
Toast sesame seeds in a dry pan over medium heat for about 5-10 minutes. Allow to cool for about 5 minutes. Then add the sesame seeds, the vegetable oil and the warm water to the food processor and process for about 10 minutes until very smooth.
1) On first glance, my version of tahini looks pretty close to the stuff that you get at the store. Though it does look just a little bit less brown in color than the store bought variety. Additional toasting would probably solve this issue.
2) Also this tahini seems thinner than what you would get at the store. So I might need to decrease the amount of water in the recipe, to thicken things up.
3) Here is something funny that I only realized after I finished making the tahini. I had toasted sesame oil in my kitchen cabinet the whole time, but I forget to use it, and used vegetable oil instead. So next time I make tahini I’ll have to use the toasted sesame oil instead of vegetable oil.
4) Personally I’m on the fence, about making my own tahini again. Yeah it was easy and cheap and it tasted pretty good, but the final product really doesn’t compare to what you would get from the grocery store. But I’m willing to try and make it a couple more, if only to use up the rest of the 1 lb sack of sesame seeds that I picked up at Penzeys for a couple of bucks.