If you’ve ever wondered how to make tahini, keep reading. This recipe for homemade tahini is easy to whip up in your food processor and will cost you a fraction of the cost of buying it in the store.
Have you ever roasted your own peppers on your stovetop? It’s incredible easy and they taste so much better than the canned stuff. I do this a lot more in the summer when I have the time to devote to fancy things.
This weekend, I read on David Lebovits’s site that you can do the same thing with eggplant before making baba ganoush in order to give it a smoky flavor. I decided to give it a whirl because I love a good baba ganoush. I make it a lot in the summer because we grow eggplants in our garden and the thought of smoky baba ganoush sounded too good to pass up.
David warns you not to leave the eggplant on the stove for too long because the smoky flavor may become too strong for most folks. Well, I didn’t listen because I am not very good at following directions. Ever noticed there aren’t any baking recipes on this site? That’s why. The result? A baba ganoush that was Way. Too. Smoky. Just as he had warned.
As the eggplant was roasting, I started gathering the other ingredients I needed to make the baba ganoush. I needed garlic, lemon, chili powder, olive oil, and tahini. Gah! I was out of tahini. I considered substituting sun butter for the tahini and crossing my fingers when I saw a jar of sesame seeds in my cupboard.
Woo! Homemade nut butters are made by whirling nuts in your food processor and adding a bit of olive oil until you get the desired consistency so it makes sense that tahini could be made just as easily.
I am super bummed that the baba ganoush didn’t turn out, but now I have 1/2 cup of tahini so I can experiment quite a bit before we are up to our eyeballs in eggplant!
- 1/2 cup sesame seeds
- 4-6 tablespoons olive oil
- In a pan over medium heat, toast the sesame seeds until they are golden and fragrant. This took me about 7 minutes. Make sure you stir often because, like nuts, they can burn quickly.
- When the seeds have cooled, add them to your food processor.
- Turn the food processor on and add olive oil by the tablespoon until you get a smooth consistency. I used about 5 tablespoons.
- Store in an airtight container in your fridge.