Homemade Tahini (2 ways)

Alright, let's dive headfirst into the flavorful rabbit hole of tahini, shall we? Originating from the Middle East, tahini is a testament to the genius of ancient foodies who thought, "Let's pulverize sesame seeds and see what happens!" Fast forward a few millennia, and this creamy delight isn't just flirting with hummus and baba ganoush; it's become a global phenomenon. And the grinding stone mill they used back in the day? Bet that added a sweet bicep workout to the cooking routine!

Let's talk DIY tahini, a culinary adventure that makes store-bought versions taste like beige wallpaper paste. Making your own batch is like hosting a flavor party, where you’re the DJ controlling the texture beats. Plus, what's more badass than nonchalantly saying, "Yeah, I make my own tahini" during casual dinner conversations? Talk about a conversation starter!

Now, if you want to go full goth on your food, there's black tahini. It’s the darker, moodier cousin to regular tahini that listened to too much punk rock growing up. Made from unhulled black sesame seeds, this stuff's got an edgier flavor profile and looks rad on a plate. It's also casually loaded with calcium and antioxidants like it's no big deal. So, whether you're team classic gold or team mysterious black, tahini's got you covered. 🤘🏼Adam

Yield: 1 1/2 cups

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Tahini 2 Ways (Sesame Paste)

Cook time: 25 MinTotal time: 25 Min

Ingredients

Traditional Tahini

• 1 cup White Sesame Seeds
• 4 Tbsp Olive or Grapeseed Oil, more as needed

Black Tahini

• 2 cups Black Sesame Seeds
• 4 Tbsp Olive or Grapeseed Oil, more as needed

Instructions

1. Begin with raw sesame seeds. Toast them to deepen their natural flavors and remove much of their bitter edge.
2. Place the seeds in a 350°F oven for 10-15 minutes, or until they start to take on color and smell super pungent.
3. Use a high-speed blender or a food processor to blitz the seeds for 2-3 minutes.
4. Slowly add in the oil, like you're emulsifying a vinaigrette.
5. Repeat the process for black tahini. Black sesame seeds are simply white sesame seeds with their husks still on.
6. After processing the black sesame seeds, stream in the oil like before.
7. Once prepared, store your homemade tahini in an airtight container in the fridge. It should last for 5-7 months.

Adam's Notes

• Be mindful when toasting black sesame seeds, it's tough to tell when they're finished toasting at a glance so use your other senses.