Sesame paste is hard to find in my area and is expensive, so why buy it? The differences between this and tahini is that tahini uses a different oil and more importantly, sesame seeds are not toasted.
8 ounces white hulled sesame seeds 227 g Sesame oil Toast the sesame seeds. Method 1: On medium low heat, place seeds in a frying pan and stir until fragrant and golden brown Method 2: Heat over to 350, place parchment paper on a cooking sheet. Pour seeds over the paper, making sure to spread them out as much as possible Bake for 10-15 minutes until fragrant and golden brown Check seeds every few minutes and stir them a bit on the baking sheet Regardless of method, keep a close eye on it as the seeds can quickly go from toasted to burnt. Let the seeds cool for about 5 minutes Place the seeds in a food processor with 2 tbsp (4 g) of sesame oil Blend the seeds up and slowly add oil every so often until it is the consistency of peanut butter
Store in an airtight container at room temperature. It will stay fresh for a month or two, perhaps longer. Like real peanut butter the oil will separate out and need to be stirred.