Tahini (Sesame Seed Paste)

on Jul 08 in Gluten Free, Miscellaneous, Sauces, Snacks & Sides, Vegan, Vegetarian

Tahini is the essential base for hummous and baba ghanoush (an aubergine dip), and will be found on the table in most Middle Eastern homes.

This recipe will take about 15 minutes to prepare and cook.

To make a decent amount you will need:

• 5 cups sesame seeds
• 1½ cups olive or sunflower oil

1Set your oven to 180°C .

2 When your oven reaches the correct temperature put the sesame seeds into a smooth baking tray and toast for 5-10 minutes, shaking frequently during roasting to prevent sticking. Do not allow the seeds must not burn they should colour slightly to a golden brown. When they are ready remove from the oven and allow to cool for 30 minutes.

3When cooled put the seeds into your food processor/liquidiser and add the oil. Pulse on high for 2 minutes then check the consistency, scrape down the sides and blend again. Aim for a thick pourable mixture. If necessary add a little more oil and pulse again until you reach the desired consistency.

4Tahini is easy to store, put the paste into a sealable jar (a Kilner jar is ideal) and put in the refrigerator. Tahini will keep for up to 3 months. – if it lasts that long!