About the Recipe
Tahini, made with hulled sesame seeds it's earthy / nutty base is great for many Mediterranean dishes. It is as simple as toast, blitz and add to enhance your dish. Most famously tahini is used in baba ghanoush, falafel and hummus but can transform salad dressings, breads and be drizzled over vegetables, wraps and acai bowls.
Ingredients
1 cup 135g hulled sesame seeds
3 tbsp 50g vegetable oil
1/2 tsp 4g salt
Method
1. Place sesame seeds in a large fry pan on a low heat to start.
2. Increase the heat to medium/ high but keep the seeds moving as they will colour/ burn quickly.
3. After approximately 4 minutes you will see that the seeds have turned to a golden brown.
4. Take off the heat and let cool for a few minutes.
5. Once cooled, transfer to a blender or food processor.
6. Start on low speed to begin with, once you see clumping, turn the speed up to high for 2 minutes.
7. Turn off and add 3/4 of the vegetable oil, and blitz for a further 2 minutes.
8. Turn off and scrape down the sides as the seeds can get stuck to the sides, ass the salt and the remaining oil.
9. Blitz for a final 2 / 3 minutes and you are done.