Homemade tahini

If you’re new to veganism…. or even if you’ve been a vegan a long time, joining different vegan food related groups online is a good way to get inspiration.

Well aside from also instagram, youtube and pinterest.

This “recipe” is inspired by someone’s post in a Facebook group i am in. Crazy that i had never thought of making my own tahini….

This post also sparked my interest in making my own peanut butter, my own nutella and who knows…. maybe I’ll make some other seed or nut butters 😍😍

If you didn’t know, sesame seeds and tahini are rich in calcium. Aside from tofu, tahini is one of the best calcium rich foods you can eat as a vegan. Not only is it incredibly tasty and great for dressing and sauces, 1 tablespoon tahini is aroundd 4mg calcium. The daily requirement is around 800-1200mg so its not a huge amount but it does help in reaching an adequate calcium amount!

Of course, tahini is also high calorie, meaning you shouldn’t overdo it with the tahini dressing. But 1-2 tablespoons a day, depending on your energy requirements can be part of a healthy diet.

Making your own tahini doesn’t take so long, all you need is a good food mixer.

Are you all tired of my food mixer recipes yet … hahah?

Which sesame seeds to use?

Hulled or unhulled sesame seeds? I personally prefer the unhulled sesame seeds and it will give you a smoother tahini… but you can use the hulled sesame seeds (i.e with the outer husk) if you want.

Ingredients:

I used around 150g sesame seeds. Though you can use as much or as little as you like.

Pinch of salt, around 1/2 tsp is enough for around 150g sesame seeds.

2-3 tablespoons oil. You could of course skip the oil, but it won’t be as creamy then. And you could use water however i don’t think it will last as long then as oil helps to preserve the tahini.

How to:

Start off by dry roasting the sesame seeds this brings out alot more flavour.

Pour the sesame seeds into a frying pan (don’t use oil). Fry on medium heat, stirring from time to time.

You could roast in the oven, however as the sesame seeds are so small they easily burn.

Once roasted, pour the sesame seeds into your mixer and mix on high speed. Keep mixing until a paste begins to form – don’t forget to scrape down the sides so that all the sesame seeds get mixed.

To make the tahini super smooth, it is important to have a good mixer so that all the seeds get mixed.

Once a paste has formed add the salt and 1tablespoon of oil at a time. Keep mixing for another 2-3 minutes, gradually adding more oil as necessary.

I wanted my tahini super smooth and runny so i added about 2-3 tablespoons of oil and mixed for about 5 minutes.

Once done, pour into a glass jar and store in the fridge up to a week. The tahini should be fine even after a week as the oil and salt also work as conservatives however i can’t guarantee if the taste or anything else changes. Also, use a clean utensil when scooping out the tahini so that no other food leftovers get stuck in the tahini, as that increases the chance of the tahini going bad!

Give this a recipe a try if you like tahini!

It took me in total 15 minutes to make, and one 350g package of sesame seeds cost me around 2 euro, whereas 1 jar of tahini around 350g costs me between 4-5 euro!

3 Comments Add yours

  1. bingingonabudget says:

    This looks incredible. What other recipes from your blog would you recommend?

    Like

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