Tahini

Store-bought tahini is fine, but it costs three times what homemade does and rarely tastes as nutty or alive. With just sesame seeds and a splash of oil, you can grind a jar that puts most commercial brands to shame.

The toast is the critical step. A few minutes in a hot oven coaxes out the seeds’ essential oils and turns the flavor from raw and grassy to rich and deeply nutty. Shake the pan often. Sesame seeds go from pale to scorched in seconds, and burnt tahini turns bitter no matter how much you process it.

Once cooled, the seeds go into a food processor with vegetable oil. Patience pays off here. Several minutes of processing breaks the seeds down into a smooth, pourable paste with a glossy sheen. Add oil a tablespoon at a time if it’s still gritty.

Kitchen Tips

• Use raw, unhulled sesame seeds for the strongest flavor. Hulled seeds make a milder, paler tahini.
• A high-powered blender works but stop frequently to scrape down the sides.
• Stir the oil back in if the paste separates in the fridge. Separation is normal and not a sign it has gone bad.
• Use a neutral oil like grapeseed or sunflower. Olive oil overpowers the sesame.

Variations

• Swap half the vegetable oil for toasted sesame oil to deepen the nutty notes.
• Add a pinch of salt and a squeeze of lemon if using straight as a dip.
• Use the finished paste to make hummus, baba ganoush, or a quick salad dressing whisked with lemon juice and water.