Skip the store-bought jar and whip up your own tahini with just the push of a button. Buy sesame seeds in bulk to keep costs down, and take care not to over-toast the seeds to prevent bitter flavors from developing. Then use tahini to add creaminess and a wonderfully earthy edge to dressings, hummus, baked goods and more.
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- Yields:
- 1 c.
- Total Time:
- 20 mins
- Cal/Serv:
- 92
Directions
-
- Step 1Heat oven to 350°F. Spread sesame seeds on rimmed baking sheet and toast until lightly golden (do not let darken), about 10 minutes. Transfer to second rimmed baking sheet and let cool completely.
- Step 2In food processor (make sure it’s completely dry before adding ingredients), process cooled sesame seeds, scraping down sides as needed, until smooth, pourable paste forms, 5 to 6 minutes. Refrigerate tahini in jar or airtight container for up to 4 weeks.
NUTRITIONAL INFORMATION (per tablespoon): About 92 calories, 8 g fat (1 g saturated), 0 mg cholesterol, 2 mg sodium, 4 g carbohydrate, 2 g fiber, 0 g sugar (0 g added sugar), 3 g protein
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
