Effortless Auburn Toasted Tahini
Happy Sunday everyone! Writing this while eating some brownies on the side (hoping that I don’t leave any crumbs in my wake). I can never really say no to a warmed brownie that’s oozing with chocolate. More so when it comes with a really good mug of coffee. The recipe today is hardly a recipe as it only needs one ingredient. But nevertheless, I decided that tahini ought to be in eveyone’s repertoire/kitchen shelf/one’s back pocket. That sneaky extra something that you add to a dish or dessert leaving people to wonder what made the dish so unique.
Tahini is made from ground white or black sesame seeds and is used most commonly for hummus and halvah. But this is basically the tip of the iceberg. Think of it similar to a nut butter meaning you can swirl these into desserts, stream into salad dressings, slip into sauces and a lot lot more. A good quality tahini should be rich and taste light and nutty. It also has a more bitter edge compared to other butters/pastes.
I always prefer to make my own tahini because 1. I can customize how I want it, 2. I can toast the seeds to a beautiful golden brown, 3. It’s much cheaper (by a lot!). Ok maybe, it’s mostly because of the third reason but tahini is so effortless to make that I have no reason to not make it from scratch.
So I’ll give you the lowdown on how to make this Effortless Toasted Tahini. First, you toast the sesame seeds then let it cool. Once it’s all cooled down or at least cool enough to touch comfortably, you place everything in your food processor and blitz till you arrive at a creamy auburn butter (see pictures). and you’re done! Voila! You’re a kitchen wonder!
Just A Few Tips
- Toasting is optional but highly recommended as it develops the nutty flavor of the seeds while mellowing out its natural bitterness.
- You can add in some oil a tablespoon at a time to speed up the process but I usually don’t need to as the seeds contain enough oil to achieve the consistency I’m going for.
- Tips on how to use your toasted tahini:
– Spread on toast, drizzle with maple syrup, a dash of cinnamon and top with some sliced apples
– Add into this creamy fluffy miso hummus
– Sweeten with a little coconut sugar/maple syrup then swirl into your favorite brownie batter
– Use it to make these quick yummy chocolate covered date truffles
– Easy tahini dressing: Mix 1/3 cup tahini with the juice of one lemon, 1 clove chopped garlic, 1 tablespoon maple syrup, and some water to thin
Effortless Amber Toasted Tahini
Ingredients
- 350 g white sesame seeds hulled
- 1-2 tbsp olive oil or neutral tasting oil optional
Instructions
- Place a large dry pan on medium high heat. Add in your sesame seeds and stir continuously to prevent the seeds from burning. Toast until the seeds are a nice golden brown and develops a nutty aroma, about 5-10 minutes. Set aside and let cool.
- Pour your cooled sesame seeds in the food processor and blend until smooth and runny. You can add in some olive oil to help speed up the process but with continuous blending the seeds will release its own oils and will become runny on its own. Place the tahini in an airtight jar and store for future recipes. (I like to label my jar with the date it was made to keep track of freshness)
Notes
Some items you might need
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