Tahini

Ingredients

• 300 g hulled white sesame seeds
• to taste fine sea salt

Method

1. Scatter the sesame seeds in an even layer across a large, dry skillet, then heat over low to medium heat (around 285 °F to 300 °F / 140 °C to 150 °C). Toast for 6 to 8 minutes, stirring constantly with a flexible spatula: the seeds should become barely golden, release a distinct warm nutty aroma, and crackle faintly without ever browning.
2. As soon as the first seeds begin to pop in the pan after a few minutes, immediately remove from the heat. Spread out at once onto a large, cold rimmed baking sheet in a thin layer to instantly halt any carryover cooking.
3. Let cool and rest for 15 to 20 minutes at room temperature, until the seeds feel cool to the touch (below 75 °F / 25 °C) and no longer give off any steam before grinding.
4. Transfer the cooled seeds to the bowl of a high-powered food processor or blender. Pulse in bursts for 30 to 45 seconds until you have a coarse powder, then process continuously in 1-minute intervals, stopping regularly to scrape down the sides of the bowl.
5. Continue blending for another 2 to 3 minutes until the powder releases its natural oils, shifting from a sandy texture into a thick, compact paste. Scrape down the bottom and corners of the bowl.
6. Process for an additional 3 to 5 minutes to achieve a smooth, glossy paste that falls in a thick ribbon from a spoon, completely emulsified with no perceptible grit on the palate.
7. Taste and add the fine sea salt, if desired. Blend for another 30 seconds at medium speed to fully incorporate.
8. Transfer to a clean, dry jar. Tap gently with a spatula to eliminate any air pockets, smooth the top, seal tightly, and let rest for at least 1 hour at room temperature before using so the emulsion and texture can stabilize.

Nutrition

Per serving

Energy

429.8 kcal

Protein

13.5 g

Carbohydrate

17.25 g

Fat

37.5 g

Fibre

9 g

Calcium

721.5 mg

Iron

10.95 mg

Magnesium

243 mg