How to Make Homemade Tahini (Sesame Seed Paste)

It’s rare that I ever run out of tahini (sesame seed paste), especially since it’s been mainstreamed into the product line at most grocery stores. But did you know that – if you were so inclined, you could make your own? Well, you can – and – it’s not hard to do.

The ingredient list is short, and the process doesn’t take much of your time. Here’s all you need to know…
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Homemade Tahini

8 ounces (about 1 cup) sesame seeds
1/4 cup extra virgin olive oil, more if needed
Salt, to taste (optional)

1. Preheat oven to 350°F. Spread sesame seeds on a
parchment-paper-lined shallow baking pan and bake for 6 minutes. Mix, spreading
out the sesame seeds, and continue to bake for another 6 to 8 minutes, or until
seeds are fragrant and lightly brown.

2.  Immediately spread
toasted seeds on a separate baking pan allowing the seeds to cool.

 3. Place cooled
sesame seeds in the bowl of a food processor (fitted with a metal “S” blade) and
grind for 1 minute, or until seeds break down. While processor is running,
drizzle in olive oil through the feed tube, and continue to grind for 2 or 3 minutes
more, or until a smooth paste forms. If mixture is too dry, then add more olive
oil, 1 teaspoon at a time. Add salt to taste, if desired.

4. Transfer tahini to a container with a tight-fitting
lid, and store in the refrigerator for one to two months.
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