Homemade Tahini

Recipe for homemade tahini, - really easy and with a wonderful flavour.

Course Side dish

Cuisine Danish, Middle Eastern

Nøgleord Dip, Dressing

Total Time 10

Servings servings

Calories 203kcal

Toast the sesame seeds in a dry frying pan over medium heat until they are lightly golden. Shake the pan several times along the way so they do not catch and burn.
Tip the toasted sesame seeds into a mini chopper or similar, add the oil and salt, - and blend until you have a smooth, silky tahini.
*Depending on the power of your mini chopper, this takes 4-5 minutes. Scrape down the sides a couple of times along the way, and keep blending until the sesame seeds are completely broken down and you have a creamy, spreadable consistency.
Pour the finished tahini into a dry, sterilised jar (scalded with boiling water) and store it in the fridge, where it will keep for several months.
*Remember that it will firm up in the fridge, so take it out 15 minutes before you need it and give it a good stir before use.