Tahini is essentially made from just 1 ingredient: sesame seeds. It’s one of those key condiments that you should always have in your pantry. Mix with lemon juice, garlic, salt and water and you have a quick, but extremely rich and versatile sauce that will take your dishes to the next level. It makes the perfect dipping sauce for Falafel or to complement leftover veg like this Roasted Cabbage.
Traditionally, Tahini is made without the added sesame oil. If your blender is powerful enough, you can simply leave out the oil and process the sesame seeds until the natural fats turn it into a smooth tahini. However, if your blender is struggling or if it’s taking too long, you can speed things up by adding the oil.
It is usually also made from lightly toasted sesame seeds, which is the reason why most tahini will have a lighter colour. But if you like the flavour of toasted sesame seeds, toast them until they are golden and then blend them into a slightly darker version.
Health Benefits of Tahini
Next to being super versatile and delicious, it also comes with a range of health benefits:
- Nutrient-Rich: Tahini is packed with essential nutrients like healthy fats, protein, fiber, and various vitamins and minerals like calcium, magnesium, and iron.
- Heart-Healthy Fats: It contains mostly unsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
- Rich in Vitamins and Minerals: Tahini is particularly high in minerals like copper, manganese, phosphorus, and selenium, which are important for bone health and metabolism.
- Boosts Energy: Tahini provides a quick energy boost due to its high-calorie content and healthy fats.
Storage
The raw tahini will keep for several months at room temperature. It’ll dry out before it goes off, so just make sure to use it in time. The tahini sauce can be kept in the fridge for 2-3 days.
makes 260g
Ingredients
Tahini
-
300g sesame seeds
-
2 tbsp sesame seed oil (optional)
Tahini Sauce
-
120g tahini
-
2 tbsp lemon juice
-
1 garlic clove
Method
Toast the sesame seeds in a frying pan until evenly golden, ideally in two separate batches. Add the toasted seeds to a blender and pulse until broken into a coarse flour. Add a pinch of salt and the oil, if using, then blend until completely smooth, scraping down the sides every now and then if necessary (takes around 2-5 minutes).
To make the tahini sauce, add the tahini, lemon juice and 2 tbsp of water to a medium mixing bowl. Grate in the garlic and add 1/2 tsp salt, then mix together. The mixture will soon thicken into a thick paste so keep adding water one spoon at a time until you have a consistency that is smooth enough to drizzle it from a spoon.
Storage: The raw tahini will keep for several months at room temperature. It’ll dry out before it goes off, so just make sure to use it in time. The tahini sauce can be kept in the fridge for 2-3 days.
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Tahini
Ingredients
Tahini
- 300 g sesame seeds
- 2 tbsp sesame seed oil (optional)
Tahini Sauce
- 120 g tahini
- 2 tbsp lemon juice
- 1 garlic clove
Instructions
- Toast the sesame seeds in a frying pan until evenly golden, ideally in two separate batches. Add the toasted seeds to a blender and pulse until broken into a coarse flour. Add a pinch of salt and the oil, if using, then blend until completely smooth, scraping down the sides every now and then if necessary (takes around 2-5 minutes).
- To make the tahini sauce, add the tahini, lemon juice and 2 tbsp of water to a medium mixing bowl. Grate in the garlic and add 1/2 tsp salt, then mix together. The mixture will soon thicken into a thick paste so keep adding water one spoon at a time until you have a consistency that is smooth enough to drizzle it from a spoon.
Thank you. I have a starch intolerance and make tahini bread once a week. Anything to get the cost of making the bread is greatly appreciated, and I think this will help.
Oh, I’m curious about the bread, sounds delicious!