Tahini

Tahini by Sigrilina -- This sesame seed paste is an ingredient in many recipes here you'll learn to make it by yourself!

This sesame seed paste is an ingredient in many recipes here you’ll learn to make it by yourself! Skip to the recipe.

This is quite easy, you just need sesame seeds hulled or unhulled and some oil to make it liquid. Oil also helps in the preservation process, when you put it in the fridge it will separate and cover the sesame seed paste helping to preserve it. If you want to aid in the preservation also don’t let it get dirty, always use a clean spoon to use just the needed amount.

As for the physical traits of tahini. The flavor of unhulled sesame seeds is a stronger, somehow bitter, than that of hulled seeds, so if your are not so much into sesame flavor, choose the hulled seeds. Beside if you ear a low oxalate diet, choose hulled seeds. The bitter flavor in unhulled sesame seeds comes from the calcium oxalate present in it. If you are interested in knowing more about it, check this site by the University of Chicago to know about a low oxalat diet (see here).

Another, not so relevant difference, is color if you use hulled sesame seeds you will get a lighter color, yellowish, yet if you use unhulled sesame seed then you’ll get a brownish beige color.

Well I think I’ve said everything that matters. Let me know if you want to know something else!

Tahini

(No Ratings Yet)
serves: 1/2 cup
prep.: 20 min
cook: 3 min

Ingredients

  • 1 cup of sesame seeds hulled or unhulled
  • 2 tablespoons of Sunflower oil (might need more)
Tahini by Sigrilina -- This sesame seed paste is an ingredient in many recipes here you'll learn to make it by yourself!

Preparation

Step 1 In a saucepan slightly toast the sesame seeds to help them release their natural oils. Stirring constantly so they won’t burnt. 2 or 3 minutes.
Step 2 Put in a food processor and add the oil. Process until creamy. You might need to add more oil. It should be pourable.
Step 3 Store in a sterilized jar in the fridge. It stores for up to 3 months.
Rate this recipe: (No Ratings Yet)