Directions:
- Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
- Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
- Add the salt and 1/4 cup vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter, smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!).
- Transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.75 Kcal (1171 kJ) | ||
| Calories from fat | 289.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.22g | 50% | |
|---|---|---|---|
| Sodium | 193.89mg | 8% | |
| Potassium | 0.04mg | 0% | |
| Calcium | 0.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 743.05 Kcal (3111 kJ) | ||
| Calories from fat | 770.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.57g | 50% | |
|---|---|---|---|
| Sodium | 514.99mg | 8% | |
| Potassium | 0.11mg | 0% | |
| Calcium | 1.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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