Tahini
- Charlotte Pike
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Make homemade tahini using just two ingredients – sesame seeds and oil. Enjoy as a dip or sauce, add to salad dressings, or use in bakes
Dairy-free
Egg-free
Gluten-free
Low sugar
Nut-free
Vegan
Vegetarian
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Charlotte's tips for making homemade tahini:
- I like to toast the sesame seeds lightly before blending them, as it gives the tahini a deeper, nuttier flavour. Just keep an eye on them, as they can catch quickly once they start to colour.
- If your tahini seems a little thick after blending, simply add an extra tablespoon of oil and blitz again until you reach your desired consistency. The texture can vary depending on the sesame seeds you use.
- I sometimes add a pinch of sea salt to my tahini for extra seasoning, but you can leave it out if you want a neutral paste for sweet recipes.
- As well as a key ingredient in homemade hummus, this tahini is delicious whisked into salad dressings, stirred into yoghurt, spread on toast, drizzled over roasted vegetables or even added to bakes for a subtle nutty flavour.
Ingredients
Nutrition
Units:
MetricUS
- 150g sesame seeds
- 4 tbsp sunflower or rapeseed oil
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Nutrition: Per tbsp
- kcal112
- fat11g
- saturates2g
- carbs0.1g
- sugars0g
- fibre1g
- protein3g
- salt0.01g
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Method
-
step 1
Put the sesame seeds in a large frying pan set over a medium heat to gently toast for a few minutes, stirring as they begin to turn light brown. They will clump a little. Remove from the heat and stir again to break them up.
-
step 2
Tip the seeds into a high-speed blender and add the oil. Blend for around 5-8 mins until the tahini becomes as smooth as you can get it. Season with sea salt, if you like. Will keep chilled in a sterilised, airtight jar for up to two weeks.
Charlotte Pike
Charlotte is a food and drink expert with over a decade of experience. She has written several award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor, broadcaster and consultant. Charlotte runs a pop-up cookery school, Field & Fork School. She is Chair of the Guild of Food Writers in the UK and is a member of the Slow Food Chef Alliance and Les Dames d'Escoffier. See more of Charlotte's recipes
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A star rating of 4.5 out of 5.2 ratings
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