Tahini or tahina is a paste of crushed sesame seeds used in cuisines of the Levant and the eastern Mediterranean, the southern Caucasus, and parts of North Africa.
- 1⅔ cups of golden sesame seeds
- 6 tablespoons vegetable oil (e.g., grape seeds), or more
- Food processor
- Glass jar (1 cup / 250 ml)
- Start by roasting sesame seeds in a pan or oven at 350 F (180 ° C) for about 5 minutes, stirring regularly.
- Put sesame seeds in a mortar and crush it using a pestle until it gets a very thick and crumbly paste.
- It is also possible to use a food processor (Alternatively).
- Add the oil and continue to mix until you get a thick and smooth paste.
- To get an even smoother paste, it is possible to add 1 or 2 tablespoons of oil until the desired texture is obtained.
- Add a pinch of salt and stir one last time.
- Transfer the tahini to a glass jar, seal tightly and store in the refrigerator for up to a month.