Homemade Tahini

Falafel are great to make at home, because they are at their best when fresh and crispy. If I am going to make falafel, I might as well make hummus as well. It’s easy to make, lasts reasonably well, and rounds out a Middle Eastern meal. Homemade hummus is far better than store-bought, but until recently I relied on supermarket tahini. After a little research, I discovered that tahini is shockingly simple to make  at home. The appeal of making a small batch just as needed instead of having a jar sit for months in my refrigerator prompted me to give it a try.

Tahini is essentially just sesame seeds that have been ground into a paste. All you need is sesame seeds and something that can grind them up. A food processor will likely do a good job, though I have found my mini model doesn’t do as good a job as my full-sized machine (which defeats the purpose, since my goal is to make a small batch.  I recently picked up a Vitamix blender, and this seems tailor-made for the task. I toasted the sesame seeds in a skillet on medium heat for about 5 minutes (until they became fragagrent), stirring frequently. Once cooled, I put them in the Vitamix and quickly cranked up the speed to maximum. Because I was using only 300 g of sesame seeds in a 64-ounce container, I did need to stop and scrape down the sides frequently to ensure contact with the blades; a 32-ounce container might be a better choice for small amounts. Some recipies advocate adding oil, but I have found it unnecessary as long as you grind long enough to release the oil within the seeds.

I work on new medications, new recipes, and new uses for technology. And sometimes some old things.

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