Homemade Tahini!

From: Krista Roes

On Nov 12, 2009

Excellent. I even used seseme oil to punch it up a bit! Thank you so much.

From: BluEyedCookette

On Aug 31, 2009

I love my hummus and wanted to make some and came on here to find a tahini recipe. This did the trick and is just what I was looking for!

From: UnknownChef86

On Aug 22, 2004

I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!) I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.

From: Moogliwoogli

On Aug 24, 2006

I've made this recipe many, many times now and every time I promise myself to thank Bekah for sharing it ... it's a great recipe! A must for my own Roasted Red Pepper Hummus recipe which I recently posted here at Recipezaar. Like UnknownChef86, I also dry roast the sesame seeds in a skillet while stirring constantly so I can control how toasty the they get. And we buy our sesame seeds at our local Indian grocery store where spices and seeds tend to be much cheaper and fresher. I noticed was that the quantity for this recipe has changed recently. It previously called for 1 1/3 cups of sesame seeds and 4-8 teaspoons of oil (I use 6 tsp). I find the smaller amount suits my little family better so I still make it this way and keep it in the fridge. Since we're very health conscious these days we calculated the amount of fat per tablespoonful and it comes out to 7.1 grams per tablespoonful. I use 2-3 tablespoonfuls when I make hummus so it's very low fat and healthful indeed. Thanks again Bekah for such a wonderful recipe!