Homemade Tahini
1c toasted sesame seeds, cooled off
4-5T Avocado or grapeseed oil
Pinch of seasalt – optional
Directions:
Puree toasted sesame seeds until crumbly paste.
Add oil 1T at a time, and keep pulsing until super creamy, about 2minutes of keeping the pulse button mostly down. Avocado and Grapeseed oils are very light in flavor and texture, and I’ve used olive oil and it’s a heartier, meatier result with a different flavor profile.
Optional add a pinch of seasalt, and blend it in thoroughly.
Will keep a month or a little longer in the fridge. I store mine in an old jam jar. Tahini is a main ingredient in hummus, and tahini also makes a great sauce on its own for falafel, mediterranean-style baked chicken, and more. It’s a rich, slightly nutty, versatile flavor and a favorite in our house.