Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sesame seeds
- Vegetable oil
- 1 pinch salt
Directions
Heat a dry skillet over medium heat.
Add the sesame seeds, and use a wooden spatula to stir the seeds often until light brown. Do not let burn.
Remove the sesame seeds from the heat, and leave to cool down completely.
Use a blender, food processor, or mortar and pestle to grind the sesame seeds to a crumbly texture.
Add a few tablespoons of vegetable oil, and process until it becomes very smooth.
Check the tahini and adjust the consistency by adding more oil. You might need to process it for an additional minute to get a smoother consistency.
Add salt to taste and process again to combine. Don't forget to scrape the sides of the food processor or blender with a spatula.
Store in the refrigerator for a month in an airtight container. Alternatively, if you won't be using it right away, you can freeze it for up to 3 months.