Anyone else a fan of hummus? If you are and you’re not allergic to sesame seeds, then you certainly have a jar of tahini in your fridge/pantry to use when making hummus 🙂
As stated in a comprehensive Food Network article, “Tahini, sometimes called tahina, is a ground sesame butter or paste that’s traditionally used in Middle Eastern cuisine.” You can buy tahini from the grocery store, or you can make it at home – time permitting, of course – using sesame seeds.Â
- Start off by gently toasting sesame seeds in a pan on the stove, until light golden and fragrant (you can use the oven for this purpose, but you must be careful not to burn the seeds)Â
- Place the toasted seeds in a small blender or food processor, and blend into a paste.Â
- Add 1/2 tbsp of neutral flavored oil such as grapeseed or avocado oil, and mix to combine. Add more oil slowly, 1/2 tbsp at a time, and mix until the ingredients are fully combined and the desired consistency is achieved. The seeds are oily, and I have seen recipes that suggest not adding oil at all. I do like to add oil to make the tahini smoother and more “sauce-like” (for lack of a better term)Â
- Add a pinch of salt, if you so wish, and mix one last time (I have seen recipes with and without salt as final ingredient)
Most recipes call for hulled sesame seeds. I buy mine from Azure Standard.
I like to make a small quantity of tahini and to store it in the fridge. I have been trying to expand my use of it in salad dressings and in baking, as of late, in addition to hummus. You can check out a few recipe suggestions featuring hummus here, here and here. For a grazing board that includes hummus, you are welcome to check out my post here.
Do you use tahini in your cooking/baking? What is your favorite use of it? Let me know in the comments 🙂
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