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.

Published by Ishir

They say making mistakes is the first step in learning. I must be learning a lot.

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