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Homemade Tahini: The Easiest and Most Delicious Paste You'll Make

Homemade Tahini: The Easiest and Most Delicious Paste You’ll Make

For Christmas I received a small food processor as a gift from my cousin. It’s amazing. And the first thing I made with “Baby Blue,” was homemade tahini.

 Homemade Tahini - seeds

Tahini isn’t only a foundation for hummus, it’s a wonderful addition to vinaigrettes, cold noodles – and don’t forget chicken shawarma. The pure sesame taste is incredibly addictive.

Bonus: It’s so simple to make that you’ll be incorporating a lot more tahini into more dishes of your own.

Double bonus: It will keep for two months in the refrigerator.

 Homemade Tahini - sesame seeds

Homemade Tahini Paste

Yield 1 ¼ cups.

1 cup hulled sesame seeds
¼ cup extra-virgin olive oil
½ teaspoon kosher salt

Place the sesame seeds in a dry frying pan. Cook them over medium heat stirring constantly, until fragrant and golden brown, about 3-5 minutes. (Note: Don’t check your email. Don’t answer the phone. Don’t multitask. Don’t water the plants. The seeds can burn in a second, and that’s not what you want.)

Let the seeds cool for a few minutes, and place them in a mini-food processor or blender with the olive oil.

Process until smooth.

(Photos by Launie Kettler)

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