How to make tahini
We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more.
Ingredients
- 350g/12oz sesame seeds
- 200ml/â…“ pint light olive oil
- pinch salt
Method
Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.
Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.
Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.
Transfer the tahini to a covered container and store in the fridge for up to 1 month.
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