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.
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.