How to Make Tahini


Totally inspired to DIY, I hit up my food processor to make tahini! It could not any easier. I am absolutely loving knocking things off my list to buy. So instead of buying someone else’s processed stuff in a jar, I can make my own, perfectly unadulterated fresh tahini.

The whole thing took about 10 minutes. The sesame seeds go through stages – they kind of look crumbly and the pasty and eventually like tahini. My processor has a built in scraper so I scraped down the sides a few times. If yours doesn’t, stop it and scrape down the sides. I stopped mine anyway to let the motor rest because it got a bit hot. That is normal. Just watch the seeds transform and work it until it looks like tahini.

Makes about 11oz. using an18 oz. bag of organic white sesame seeds

Pour into food processor. Let it rip until smooth and creamy. Transfer into a container and store in the refrigerator. Enjoy!



Creamy Tahini Dressing, Parsley Optional



I love making my own dressing and recently this one has become our number one fave. I think it is the amazing Soom Tahini that I am using. This recipe makes 2 cups. Store it in a jar in the refrigerator.

1/2 cup tahini
1 1/4 cups filtered water
1 tablespoon chickpea or sweet white miso
1 tablespoon stoneground mustard
1 clove of garlic
The juice of 1 lemon
Salt, a pinch

Place in Vitamix or blender and let it rip until smooth. Store in a jar. Enjoy on salad or anywhere you would use a creamy, tangy saucy dressing!

Note: if you use parsley, add about 1/3 of a bunch this size.The dressing will be a lovely light green color!