Sesame tahini is a staple of the vegan pantry–and you can make it at home! It will not be quite as smooth as tahini from the store, but that’s okay.
Servings: makes about 1 cupPrep Time: 10 minutes Cook Time: 5 minutes
1 cup sesame seeds, hulled or unhulled
1/4 cup olive oil
Spread sesame seeds on an ungreased cookie sheet and toast at 350-degrees for 5 minutes. (Don’t burn.) Let cool briefly then place in a small food processor. Add olive oil a little at a time and process till smooth (or as smooth as you can get it). Turn it off every little bit and keep pushing the mixture down in the processor with a knife then blend again. You can double or triple the recipe–sesame tahini keeps well in the refrigerator for weeks. Use in dressings, sauces, hummus, falafel, etc!
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