Friday, August 18, 2006

Save the Greenbacks & Make Your Own Tahini

How to Make Homemade Tahini

Tahini, also known as sesame paste, is most popular for its use in hummus. As it becomes more mainstream, it is being introduced into a variety of dishes. For instance, it can be used as a sauce on many steamed veggies. It adds a delicate, but nutty taste to everything it is added to. However, why buy it in the deli section when you can make your own for much cheaper? Let’s explore how to make your own homemade tahini.

First of all, let us talk about equipment:

Skillet (lightly greased cast iron) or nonstick.

You will need a food processor or blender to pulverize the seeds. Or, if you are a proponent of manual labor, use a mortar and pestle. It will take longer, but it can be done. I have even known someone to place the seeds into a bag and crush the bag with weights. Either way, you need something to turn the seeds into a flour-like consistency.

You will need spatula or fork and a bowl. A wooden or rubber spatula is preferred.

That’s it for equipment and/or utensils. Nothing fancy here.

Now, let us go forward to the ingredients:
Tahini is made from sesame seeds. Since I am a proponent of organic foods, I try to purchase organic whenever possible. So, purchase some organic sesame seeds. More and more mainstream supermarkets (or grocery stores) are selling sesame seeds in bulk. The sesame seeds are usually located near the bulk foods nuts section. Many times they are sold in the ‘natural foods’ or ‘health foods’ section of stores. The price is cheaper than the prepackaged variety. By buying in bulk, you can control the amount you want. Plus, you do not have to pay for packaging, labeling, or a brand name. However, if you do not want to buy in bulk, simply buy some prepackaged sesame seeds.

Here are the ingredients you will need to make your own homemade tahini:
Recipe for Tahini Serves 4
1 T soybean oil 1 clove garlic, minced
2 T water 1 T oregano, chopped
1 T lime or lemon juice 1 T sesame seeds

1. Place sesame seeds into preheated nonstick skillet and cook over medium heat until lightly brown (roasted). This usually takes about 5 minutes. Stir constantly to prevent burning.
2. When done, place seeds into blender/food processor and process for about 30 seconds until floury texture results.
Of course, if using a mortar and pestle it will take longer than 30 seconds. It’ll be a few minutes.
3. Add liquid, garlic, and oregano. Puree and/or blend until smooth.

Store in airtight container in refrigerator.

Nutrition Facts:
Nutrition (per serving): 61.1 calories; 81% calories from fat; 5.7g total fat; 0.0mg cholesterol; 1.0mg sodium; 47.3mg potassium; 2.4g carbohydrates; 1.0g fiber; 0.1g sugar; 1.3g net carbohydrates; 1.0g protein.




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