Tahini

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• i cup sesame seeds
• 1/4 cup olive oil
• 1/2-3/4 cup vegetable oil
• 1/2 teaspoon sea salt
• 2 tablespoons warm water

Recipe

• 1 arrange the sesame seeds on a parchment-lined baking sheet in an even layer. toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. allow the seeds to cool slightly.
• 2 transfer the sesame seeds to a small food processor or blender. add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
• 3 add the salt and 1/4 cup vegetable oil. continue to puree until smooth. add the water – this will give the mixture a lighter, smoother texture. puree until the tahini is thinner than a nut butter, smooth and spreadable. add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!).
• 4 transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.