Tahini! To some folks more associated with the Indian Cuisine, might be a new term but many of you versatile foodies would already know about it.
Just to acquaint about it to the former folks, I am giving a short intro about it. Tahini is a sesame paste made with white sesame seeds in combination with olive oil. For tahini hulled sesame seeds are used that means their husk is removed. Tahini is a significant ingredient of various dishes belonging to Mediterranean cuisine or Middle-eastern countries. Dishes like Hummus, Baba ghanoush etc require it as a most important ingredient. Along with this, some East Asia noodles and few Indian dishes also require it. Sometimes it itself, is served as dip. It is high in calcium, protein, fiber, healthy fatty acids and minerals like copper & manganese, whereas low in saturated fats and sugar.
Initially, during earlier days of my cooking-journey and blogging I was also ignorant to the ingredient but later I came across with so many various new ingredients and dishes among which Tahini was also included.
I stumbled upon Hummus, a Middle-Eastern protein rich dip. Seeing at its ingredients combinations, I was feeling it would taste nice and was appearing very suitable to our palate but in that, tahini was a totally unknown ingredient. I researched about it and of course about hummus also, which made me well familiar to both. That time only I bookmarked it and made my mind to prepare but one way or other it had been getting postponed. But few days ago I finally got to clean my hands over both, first tahini and then Hummus made with the tahini. Its taste was exactly same as was anticipated, really delicious hummus flavouring a bit of nutty-earthy taste due to tahini.
Tahini recipe is simple and easy so without much ado, do have its note quickly and after that get ready for an obviously guessed post of Hummus.
Time Taken- For Preparation- 12 hrs or nil
For Making- 10 min
Yield- 200 g approx
Category- Homemade Edibles
White sesame seeds- 1¼ cup (hulled)
Olive oil- ¾ cup
Steps to follow
- If you have clean hulled white sesame seeds available with you, then there will be no preparation time but if you find sesame seeds require cleaning; handpick odds, foreign particles; wash properly to clean well and leave it to dry properly in a ventilated place or sun dry.
- Lightly toast dry sesame seeds on medium flame as once they are hot, they will turn brown immediately. You don’t require to brown. Let it cool down to room temp.
- Remove out into a grinder, add in olive oil and grind it. Keep grinding until you get smooth paste of a thick consistency yet pourable (If you feel to get the same consistency more oil is required, add some more olive oil).
- Your homemade tahini is ready.
- Tahini can also be prepared with unroasted/untoasted sesame seeds. In that case, it will be lower in fat content than made with toasted seeds.
- After use, leftover tahini can be refrigerated. Not sure of shelf life of homemade tahini in refrigerator but my tahini is still fit to use after 1 week. Some sources say, it can be refrigerated for months also.
- Wake and Bake: Tahini Muffins with Figs (sweets.seriouseats.com)
- Homemade Black Sesame Tahini Recipe (livinggirllivingfoods.com)
- Tahini dip – a tasty calcium boost (karunadetox.wordpress.com)
- No-tahini hummus that tastes as close as possible to classic hummus? (ask.metafilter.com)
- DIY Tahini + Tahini Covered Bananas (gastrawnomica.com)