Homemade tahini, 2-ingredients, is creamier, nuttier in flavor, because it is fresh and half the price of store bought tahini.
Authentic Homemade Tahini
Now that many people have embraced the passion for making their own nut butter, or nut milk, it’s time to realize that we can make many products, we assume must be store bought to be good, at home.
Shelf life for store bought Tahini must mean it has preservatives in it, to make it last so long or sometimes be shipped here from other countries, when it really only lasts up to 6-months in the refrigerator after it is made fresh at home. Duh… common sense tells us to make it ourselves!
What Is Tahini?
Until hummus became popular in America, most home cooks never heard of tahini. Having grown up with a Syrian mother, tahini was always in our pantry and required an hour drive into DC at a specialty market to buy. Not anymore. Even Trader Joes sells it!
Tahini is simply crushed sesame seeds. Crushed and pureed until they form a paste. Like nuts, there is oil in those seeds so you will also benefit from the nutritional sesame seed oil when you add tahini to your recipes.
What Is Made With Tahini?
Hummus and Baba Ganoush is what we used tahini for in my home. Tahini is what makes both of these luscious dips… luscious! Its velvety texture adds the perfect smoothness to a dip.
But let’s not just think of tahini for savory dishes. I have made the most delicious cookies and ice cream with tahini but the real beauty is my Tahini Pie! Oh My is it delicious. Tahini in the crust, tahini in the custard filling. Luscious!
Origin Of Tahini
The origin of Tahini? My house! Hah! Just kidding. My mother was a first generation Syrian American. We always had weird food in our house, none of my friends had. So… I changed friends!
Once I started hanging out with friends from various Middle Eastern regions, Italians, Greeks and Iranians, my food seemed normal. Honestly… better too! In short; tahini was originally from each of these regions of the world and finally made its way to most American grocery stores.
While the convenience of buying a multitude of imported foods makes life easier now, I wouldn’t trade those long drives into DC as a kid with my family to the Middle Eastern markets for any convenience. Stories, memories, bonding took place in those inconvenient moments in life.
How To Make Homemade Tahini
Soak sesame seeds in water for 6 hours or over night. Drain. In a small processor or blender place the drained sesame seeds, salt and oil.
Puree for a good long time until the tiny seeds pulverize and become a paste. Because the seeds are so tiny it takes time for the blade to really do its job, but no worries, eventually it becomes paste. Thank goodness we don’t have to make Tahini with a mortar and pestle!
Store in an airtight container for up to 6 months in the refrigerator. Before using, it is best to let it sit room temperature for an hour, stir well to incorporate the separated oils from the pureed seeds, take what is needed and return the unused portion back to the fridge.
- Sesame seeds
- Olive oil or sesame seed oil (untested)
- Bowl for soaking
- Measuring cup
- Measuring spoons
- Airtight container
Best Homemade Tahini RecipeCourse: SaucesCuisine: Mediterranean
Homemade tahini, 2-ingredients for a creamy sesame seed butter.
Sesame seeds – 1 cup
Water – 1/2 cup
Salt – 1/2 teaspoon (optional)
Olive oil – 1/3 cup
- Soak sesame seeds in water for 6 hours or over night. Drain.
- In a small processor or blender place the drained sesame seeds, salt and oil. Puree for a good long time until the tiny seeds pulverize and become a paste.
- Store in an airtight container for up to 6 months in the refrigerator.