HOMEMADE BLACK TAHINI
Take a Dip Archives: Season 2, Episode 8
Tahini is probably one the ingredients I use the most. Obviously, it’s important in many of my dip recipes, but I find myself using it in so many other ways too. Drizzled on salads. On top of roasted or grilled vegetables. Stirred through ramen or soups for a nutty, creamy finish. Honestly, tahini is just one of the loves of my life as far as ingredients go, so I was VERY intrigued when I saw that you could make your own, very easily, at home.
So, that’s what I did. But, for a fun twist, I used black sesame seeds. Why? Well, I thought it would look cool - to be fair, it absolutely did. Shiny, glossy, sparkly in appearance. And very nutty and toasty in flavour. Look, you could absolutely just use white sesame seeds here instead to make your own tahini. Or don’t bother, and buy the stuff instead. But if you’re like me, and find yourself intrigued by the possibility of creating a sauce like this from literally just one ingredient - why not give it a go?
My full ‘recipe’ can be found below, so enjoy, and as always let me know if you give it a go!
INGREDIENTS (makes a jar)
150g black sesame seeds
1 tbsp white sesame seeds
3 tbsp neutral oil (optional)
Salt
METHOD
Toast the sesame seeds in a pan until fragrant (use white sesame seeds to check when cooked).
Place in a food processor, then blend until a course paste forms.
Scrape down the sides, then add 1 tbsp of oil at a time if using - this will help the process along. If not, continue to blend until the oils split from the sesame seeds.
Continue blending until the desired consistency is reached. Season with salt, then serve as a tahini sauce, or pop into a jar and save for when you make my next dip...
I don’t know about you, but I really can just do tahini on its own. It doesn’t have to be mixed, whisked, or transformed into a tahini sauce or dressing. BUT, if you did want to do that (mellows it about a bit, makes things less tahini-y), simply mix 3 tbsp of the stuff with a clove of minced garlic, a squeeze of lemon, and 1-2 tbsp cold water until its come together into a looser sauce. Don’t be put off by the cemeny look of it either haha… or, just don’t make black tahini! Either way, enjoy, and I’ll speak to you soon…
Alfie x