The paste consists of lightly toasting the sesame seeds and then processing with olive oil. It is super easy to make, highly nutritious and is really simple to add to your meals. All you need is a blender (hand held or standalone), food processor or even a nutri bullet and a skillet or oven to toast the seeds.
WHY IS TAHINI PASTE GOOD FOR YOU?
Tahini paste is packed with micronutrients, healthy fats and a good non-dairy source of calcium. Research shows that adding tahini to your diet may help support healthy bones, lower blood pressure and cholesterol, reduce inflammation and support your immune system.
Tahini paste can also be quite expensive to buy if you use it on a regular basis, so getting into the routine of making your own can really save some pennies.
However, sesame allergies affect one in every 1,000 people, which is a little less common than other nut tree allergies. So if you or a member of your family are allergic, this is not a recipe you should try.
WHAT YOU’LL NEED
Sesame seeds – Sesame seeds are a good source of iron, calcium and vitamin A and are also rich in antioxidants. The seeds may help support healthy bones, lower blood pressure and cholesterol, reduce inflammation and support your immune system.
Olive oil – Olive oil is a great cooking choice as it is rich in monounsaturated fats and could potentially reduce the risk of cancer, strokes and heart disease. It also reduces inflammation that can assist in treatment of rheumatoid arthritis.
HOW TO MAKE TAHINI PASTE
Firstly heat a skillet over medium to high heat then add the 4 cups of hulled sesame seeds and stir frequently until they are slightly golden. Note – Be careful here as the sesame seeds can burn quite easily.
Once they are roasted, set aside and let them cool at room temperature for about 15-20 minutes.
Next, add them to a food processor or place them in a bowl and use a hand held blender and give them a spin on high until it turns into a paste.
Finally, add 3 tablespoons of olive oil and blend until you reach a creamy consistency.
HOW TO STORE AND MAKE AHEAD
Homemade tahini has a shorter shelf life than store bought products due to the fact that you do not add any preservatives to the recipe. However, with a homemade recipe it still lasts for a remarkable 5 to 7 months in the fridge as long as it is in an airtight container.
MORE HEALTHY CONDIMENT RECIPES
If you try this tahini paste recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
- Food processor or handheld blender
- 4 cups Hulled sesame seeds
- 3 tbsp Olive oil
- Heat a skillet over medium to high heat. Then add the 4 cups of hulled sesame seeds and stir frequently until they are slightly golden. Be careful here as sesame seeds burn quite easily. Once they are roasted, set aside and let them cool at room temperature.
- After about 15-20 minutes, add them to a food processor or place them in a bowl and use a hand held blender and give them a spin on high until it turns into a paste.
- Add 3 tablespoons of olive oil and blend until you reach a creamy consistency.
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