Tahini

I wrote in the sesame paste recipe that the main difference between that and Tahini is that you don’t toast the seeds for Tahini.

That is not strictly true, you can toast them if you like in Tahini. Some people think it adds to the flavor. So it depends on what you like.

If you want to toast them, the instruction are in the sesame paste recipe.

Tahini

4 cups hulled sesame seeds
3-5 Tbsp oil
  1. Toast the seends (optional)
  2. You can use a neutral oil or olive oil.
  3. For a strong kick, some truffle oil adds something...
  4. In a food processor coursely grind the sesame seeds.
  5. Scrape the container with a spatula.
  6. Continue grinding, slowly adding oil until it is smooth and the consistency of peanut butter.
  7. Makes about 2 cups

Notes

It can be stored in a tightly sealed jar and will keep refrigerated for about a month. It will need to be stirred before using it after storage.

It can be frozen as well.