Hello everyone! As I’m sure you know, hummus is friggin delicious, and so is baba ghanoush! Both of them share one key ingredient, tahini. What is tahini (pronounced tahina)? It’s pretty much sesame seed butter. You’ve had peanut butter, and maybe even almond or hazelnut butter, but sesame butter is its own weird creature. So far I’ve made both black/white and blended seed tahini, as well as a traditional toasted white seed tahini. Today we’ll be going with the white seed variation that is simple, easy to make, lasts forever, and is a great addition to many unexpected dishes. For example, a dressing for kebabs, a thickener for sauces, dressing for salads, just imagine a sesame marinaded piece of grilled halibut with tzatziki dressing. My mouth is watering!
WHITE SESAME TAHINI
- 1c – Sesame Seeds, Whole White
- 1/2C – Pure Sesame Oil
- 2 1/2C – Peanut Oil (If allergic try to substitute another smokey flavored oil like almond or at worst EVOO)
- Salt – To Taste Only
- Place sesame seeds in a large pan. Place over medium heat, and toast for 5-6 minutes. Every two minutes toss the seeds until you hit four minutes, then toss every 20 seconds until they become aromatic. The second you see any browning color remove them and let them cool.
- Once cooled place the seeds in food processor(or blender if necessary), add in sesame oil, then pulse 4-5 times for 5 seconds each.
- Turn on processor and slowly drizzle in peanut oil until thoroughly blended, if needed add an additional 1/2 cup. Don’t worry so much about thinning out the tahini, even though it softens the flavor of the toasted seeds it makes it more forgiving when you add it to marinades and dressings.