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How to make tahini

How to make tahini
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 4

We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more.

By Simon Wood

Shopping list

Ingredients

Method

  1. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.

  2. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.

  3. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.

  4. Transfer the tahini to a covered container and store in the fridge for up to 1 month.