Tahini, or Tahina or sesame seed paste, is a staple of Middle Eastern and Mediterranean cooking , it is used as dip or sauce to Middle eastern snacks and also popularly used to make Hummus. Store brought Tahini is expensive and might taste rancid if not used immediately so it’s best to make this at home
Now depending on the thickness of the paste, you can adjust the oil. You will need to use neutral flavored or sesame oil to make this taste. Depending on the type of sesame seeds you select, the flavor of the paste will change.
Traditionally Tahini is made with toasted sesame seeds and this gives it high nutty flavor
Homemade Tahni or even store brought for that matter should always be stored in refrigerator. Tahini should be consumed within 1 month of its preparation
Preparation time: 5 mins Cooking time: 5 mins Total time: 10 mins
Servings: 120 g
Ingredients
- 1 cup White sesame seeds
- 2 tbsp or more Olive oil/Sesame oil/Grape seed oil
Steps to prepare
- Add sesame seeds to pan
- Dry roast until sesame seeds are aromatic. Do not burn or blacken it
- Allow sesame seeds to cool completely
- Transfer seeds to grinder and grind sesame seeds, scrapping sides while grinding
- Add oil 1 tbsp at a time and grind to form smooth paste, do keep scraping sides while grinding
- You can add more oil if required ,if you want thinner paste but I find 2 tbsp oil adequate. Store in airtight container and refrigerate. Use as required
Cook with Rekha 
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