Tahini Paste is a staple everyone should have in their fridge! It is used in so many recipes that it’s always handy to have. It’s a common ingredient in Mediterranean cooking, which i find goes hand in hand with a lot of yummy Vegan recipes. Mostly known for it’s use in Hummus, Tahini Paste can be used for so much more than that, which you will come to see from my cooking. This is so quick and easy to make too, you’ll never need to buy a jar again. Two ingredients and you’re ready to go! I couldn’t find Tahini Paste in shops near me, but sesame seeds are available everywhere so making your own is the perfect solution.
I’ll be using this quite a bit in future recipes, so when I mention homemade Tahini paste, this is it! Once made you can keep this in an air-tight container in the refrigerator for up to 3 months. If you get close to that point and still haven’t used this, no need to panic. This paste can also be used as a scrummy dip with your favourite fruit or vegetable sticks, kind of like a runnier peanut butter 🙂
- 1.5 Cups/225g Sesame Seeds
- 1 Cup/ 200ml Olive Oil
- Pre-heat your oven to 160°C/ 325°F/ Gasmark 3
- On a lined baking tray spread out the sesame seeds then put the tray on the middle shelf of the oven
- Toast the seeds for about 6-8 minutes, shaking them about occasionally
- Don’t let the seeds go brown, they just need to be lightly toasted
- Transfer the seeds to a bowl and let them cool down fully
- Once cooled pour the seeds into a food processor and pulse them for about 1 minute
- Add half of the oil and blend them for another minute
- Give this a good stir so you can check the consistency
- You want this to be an almost smooth paste that is runny enough to pour, so turn the food processor on again and gradually add the remaining oil, a little at a time until the desired consistency is reached.
- When this is done transfer the paste into an airtight container and keep refrigerated until needed