Homemade Tahini

With two busy boys it takes quite a long time to completely move into a new home. Or so I’m finding out. But maybe it’s just us. I have friends who also moved from Ohio around the time we did and they seem like they’ve unpacked all of their boxes and hung art no problem.

When we got to Ohio, I knew we’d only be there 18 months and didn’t bother to decorate. There were boxes of books that were simply taped back up and put on another moving truck to come to California. But now I know that we’ve got a minimum of 3 years here and I was determined to make this place feel like home; to look like a family really does live here. And we’re getting there. More art and picture frames are on the walls than not, however half of those picture frames are still waiting to be filled. (I really need to get the printer hooked up!)

But I did finally, after 2 months, declutter the kitchen counters and dining table! Random pieces of mail have been sorted and a “junk drawer” created of unused child safety locks and tape. Having a completely clear table and more counter space in my already cramped kitchen makes the transition to cutting out processed foods that much easier.

I made hummus every now and then in Ohio and was looking forward to doing so again when I could justify having a giant jar of tahini again. One of our very first grocery trips included chickpeas, but I couldn’t find tahini! I figured I’d try the commissary on base as they have a fairly impressive international foods aisle. No luck. I instead grabbed a large container of white roasted sesame seeds, it couldn’t be too difficult to make my own tahini! (For the record, the commissary does carry tahini, they were simply out of stock the day I was searching for it.)

Making your own tahini is in fact quite simple. And cheaper! While the consistency of my tahini isn’t as smooth as a store bought jar, it is quite delicious. The consistency is dependent though on a couple of things: the amount of oil used, the power of your food processor or blender, and the amount of time you process it.

This recipe will make just under 1 C of tahini.

Homemade Tahini

Ingredients:

  • 1 C toasted sesame seeds
  • 2 tbsp – 1/4 C canola oil

Steps:

  1. Place sesame seeds in food processor with 2 tbsp oil. Puree until smooth, scraping the sides of the bowl as needed. Slowly add more oil until desired consistency is reached.
  2. For increased sesame flavor, add a touch of sesame oil. Season to taste with salt.

*This recipe is adapted from http://www.thekitchn.com/how-to-make-tahini-cooking-lessons-from-the-kitchn-203314*

Homemade Tahini  Sew You Think You Can Cook

14 thoughts on “Homemade Tahini

  1. Tahini is expensive in the stores. So smart to make your own and looks easy too! Every house is different and some things aren’t needed, so it’s ok to leave it packed for as long as you want!

  2. Isn’t odd how things vary from country to country, I am fairly certain that making my own tahini would be so much more expensive than buying it, but I have umpteen excellent Middle Eastern shops within a stones throw of my flat.

    I am now thinking of tahini and seed mixes to make.

  3. Fantastic, we do believe in homemade too! I agree with you, doesn’t seem like there’s much point in unpacking everything when you’ve just got to pack it all up again, and it does come around sooner than you expect!

  4. I’ve never thought of making my own tahini. I’m not sure why not because I love making my own sauces, condiments etc. This looks great and I will be trying it. Nice job.

    1. Nice! I saw the same bottle of seeds I bought at Whole Foods for $2 extra dollars. I’ll need to look at local Asian markets for future reference

  5. How odd that the commissary there doesn’t have it! I haven’t checked here but the one in FL had it in the kosher aisle. I have been meaning to make my own. Yours looks delicious.

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