Tahini
Yield
12 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
sesame seeds
|
|
| 1/4-1/2 | cups |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sesame seeds
|
|
|
vegetable oil
|
|
Directions
Preheat oven to 350℉ (180℃).
Spread sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 3 to 10 minutes.
Do not brown.
Cool.
Put sesame seeds in a blender or food processor fitted with the metal blade.
Add vegetable oil.
Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
