Baking Hermann
Recipes

Black Sesame Seed Tahini

Black sesame seeds are not just white sesame seeds with the hull left on, they are actually a different variety. They have a rustic nutty, slightly bitter flavour that feels less rounded on the palette than the one of white seeds. From a health perspective, they are packed with more nutrients than their white counterparts.
15 min

Turning them into tahini is easy. In fact, it’s the same process as with traditional tahini. Toasting the seeds releases the oils inside the seeds more easily. Blend it long enough and it will turn into a rich tahini by itself, but adding a drizzle of sesame oil helps to speed things up a little bit. You can use it instead of regular tahini or sesame pastes, for example, to make Taiwanese Sesame Noodles.

Ingredients

  • 200g black sesame seeds

  • 3 tbsp sesame oil

Method

Toast the seeds in a frying pan. I usually do this in two batches and mix in a few white sesame seeds. Once the white ones turn golden you know that the seeds are perfectly toasted.

Tip the toasted seeds into the jug of a blender. Let it cool off slightly, then start grinding the seeds into a coarse paste. You might need to stop and loosen the seeds from the side now and then. I usually just give the jug a good shake.

Once the seeds have broken down into a paste, add the sesame oil along with 1/4 tsp salt and blend until smooth. Again, you might need to scrape down the sides once or twice to ensure even blending, but this part usually only takes a minute or two. Pour the black tahini into a jar and store in the fridge. It will keep pretty much indefinitely.

Black Sesame Seed Tahini

Black sesame seeds are not just white sesame seeds with the hull left on, they are actually a different variety. They have a rustic nutty, slightly bitter flavour that feels less rounded on the palette than the one of white seeds. From a health perspective, they are packed with more nutrients than their white counterparts.
Course Staples
Servings 20

Ingredients
  

  • 200 g black sesame seeds
  • 3 tbsp sesame oil

Instructions
 

  • Toast the seeds in a frying pan. I usually do this in two batches and mix in a few white sesame seeds. Once the white ones turn golden you know that the seeds are perfectly toasted.
  • Tip the toasted seeds into the jug of a blender. Let it cool off slightly, then start grinding the seeds into a coarse paste. You might need to stop and loosen the seeds from the side every now and then. I usually just give the jug a good shake.
  • Once the seeds have broken down into a paste, add the sesame oil along with 1/4 tsp salt and blend until smooth. Again, you might need to scrape down the sides once or twice to ensure even blending, but this part usually only takes a minute or two. Pour the black tahini into a jar and store in the fridge. It will keep pretty much indefinitely.
Print Recipe

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Peanut Spread

Peanut Spread

Previously, I've made tofu out of chickpeas, green peas, red lentils, black beans and, the traditional one, soybeans. Which is another way of saying that you can make tofu out of pretty much any legume. If you'd like to know more about this, check out my Any Legume...

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Who would have thought that the Turkish Health Ministry would play a part in creating one of the country's most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a...

Curry Leaves Ice Cubes

Curry Leaves Ice Cubes

Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food....

Kenyan Chapati

Kenyan Chapati

These flakey flatbreads are the perfect companion to Ndengu, a rich Kenyan mung bean curry. Although called chapati, it is similar to Indian Laccha Paratha, one of the many cross-cultural influences from the Indian subcontinent that workers brought to Kenya in the...

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

In the 19th century, thousands of Indian workers were employed in Kenya to build a vast local railway network. They brought with them their own food culture and used ingredients and cooking methods to create dishes that felt close to home. Today, many Kenyan dishes...

Hazelnut Tofu (Hazelnut Dofu)

Hazelnut Tofu (Hazelnut Dofu)

Imagine the flavour of roasted nuts captured into a creamy pudding. That's what Hazelnut Dofu is all about. It's inspired by Goma Dofu, a traditional Japanese appetiser that is made with sesame seeds and kuzu starch. But you can follow the same method and turn any nut...

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

During my search for traditional plant-based dishes from around the world two themes reappear time and again. Religion and poverty. Both of these have long shaped food cultures towards naturally vegan options. Potaje de Garbanzos is a great example. The comforting...

Coconut Milk (1 Ingredient)

Coconut Milk (1 Ingredient)

Making your own coconut milk from scratch might seem futile. After all, it's easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn't separate, and even organic coconut...

Ugali (Tanzanian Maize Meal)

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you'll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it's known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the...

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...