Homemade Tahini

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast the nuts until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.

3. 3

   Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.

4. 4

   Add the salt and 1/4 cup of vegetable oil. Continue to puree until smooth. Add the water - this will give the mixture a lighter smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more vegetable oil in 1/4 cup increments until you achieve this texture (it took me about 3/4 cup).

5. 5

   Transfer the tahini to a sterilized jar and keep in the fridge for up to a month, with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.

* Per serving · 4 servings · Values may vary.

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