How to Make and Use Tahini Including Fabulous Tahini Recipes
There are many fabulous ways to use tahini in a variety of ways. This article shows to make your own tahini and to choose the best commercial varieties for dips, dressing, smoothies, granola sauces and in some great sweet and savory recipes
Tahini, is fundamentally a paste made by grinding sesame seeds. The sesame seeds are sometimes roasted before grinding and sometimes they are used raw and uncooked. The process is very simple. Firstly, the cooked or uncooked sesame seeds are soaked in water (salted or unsalted). Then, the seeds are crushed to separate the tender inner germ from the hull. Commercially the seeds are then processed using centrifuge to get rid of the husks. The remaining germs of the seeds are roasted and ground to a thick paste.
It pays to use good quality tahini for your dips and recipes. Carefully select commercial tahini that is homogeneous, without lumps, thick and creamy, but still pour-able. It should not be separated in the jar with a layer of oil on top and sediment on the bottom. It should have a nutty and slightly salty taste - with fresh, lively and tangy flavor. It could be light or dark in color. The longer it is roasted the darker it will be, and the more it will have a slightly 'smokey' taste. Choose varieties that have packaging dates stamped on them to ensure freshness.
How to Make Your Own Tahini
Ingredients
- 1 cup sesame seeds, (hulled sesame is preferred for better flavor)
- 2-4 tablespoons grape seed or rice bran oil, or other light neutral flavored oil s
- 1/2 teaspoon of salt, optional
Method
Dry toast the sesame seeds by placing them in a wide, saucepan or frying pan over moderate to low heat until the seeds become very light brown in color and fragrant. This will generally take 3 to 5 minutes. Make sure you stir them constantly as they can burn easily and quickly. Quickly place the toasted sesame seeds onto a large plate or baking sheet to stop the cooking process. Allow them to cool completely. Next, transfer the sesame seeds to the bowl of a food processor and pulse gently until a crumbly paste forms. This will generally take about 45-60 seconds. Then add 3 tablespoons of oil to the food processor bowl and process for an extra 2-3 minutes more, stopping several times to scrape the bottom and sides of the food processor a couple times. Process until the sesame seed form a smooth, rather than gritty, just pour-able paste. Add extra oil and process a little more to get the required texture. Add some salt and taste to get the flavor you like. Pulse for 5 to 10 seconds to blend in the salt. The tahini can be stored covered in the refrigerator for several weeks as you use it. If the tahini separates with an oil layer on top, simple stir the tahini before using. The texture may be slightly gritty compared with commercial varieties. You can make it smoother smoother using a high-powered food blender to incorporate the hulls into the paste.
Best Simple Homemade Hummus Recipe
Ingredients
- 1/2 cup tahini
- 2 garlic cloves
- 2 lemons, juiced
- 1 teaspoon cumin
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/3 cup cup of chickpea liquid
- 2 x 15 oz (450 g) cans chickpeas (garbanzo beans) (3 cups), drained with liquid retained
For the garnish
- paprika
- olive oil
- fresh parsley
Method
Transfer all the ingredients to a blender and pulse on high-speed blender until smooth. Use a tamper to push the hummus into the blades and add more chickpea liquid, if necessary, to get the required consistency. Serve the hummus garnished with a drizzle of olive oil, and a sprinkle of paprika and fresh parsley.
Classic Tahini Dressing Recipe with Lemon Juice, Garlic and Maple Syrup
Ingredients
- 1 pinch sea salt
- 1 tablespoon maple syrup (genuine)
- 3-6 tablespoons vegetable stock or water
- 1 clove garlic (minced or finely chopped)
- 1 medium lemon, juiced, and zest for extra tang
- 1/3 cup good quality tahini (hom emade preferred)
Method
Add the tahini, garlic, lemon juice, zest, salt and maple syrup to a small bowl. Whisk to combine well. Then, slowly add stock or water until the mixture becomes creamy and easily poured. Taste and adjust the flavor to your preference by adding more lemon juice, salt or maple syrup as required. The dressing can be stored in the refrigerator for about 5 days.
Versatile Creamy, Tangy Tahini Sauce
Ingredients
- 1/4 cup lemon juice
- Pinch of ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 cup tahini (good quality)
- 4 cloves garlic, finely minced
- 6 tablespoons ice water, more as needed
Method
Place the garlic and lemon juice in a bowl and set aside for 10 minutes, to infuse the garlic flavor into the lemon juice. Sieve the mixture through a fine-mesh sieve to remove the garlic pieces. Discard the garlic. Add the cumin, tahini and salt to the bowl. Whisk the mixture until it is completely blended. Then, add some water, a little at a time, and whisk again. Keep whisking after each addition until the sauce is smooth, creamy and pour-able. Taste and add more lemon or salt as required for your preference.
Tahini and Peanut Sauce
Ingredients
3 tablespoons Hulled Tahini
1 tablespoon honey (good quality)
2 tablespoon soy or tamari sauce
1 tablespoon Dark Roast Smooth Peanut Butter
1 clove of Garlic (crushed or finely chopped)
1 large piece of ginger (grated or finely chopped)
1/2 cup water (more or less depending on desired consistency)
Method
Transfer all the ingredients to a small bowl or container and whisk until smooth. Add more water if required for the desired consistency. Adjust the taste for your preference.
Bliss Balls with Tahini, Chia Seeds and Chocolate
Ingredients
- 1/8 cup cacao
- 1/8 cup of maple syrup
- 1/4 cup of almond meal
- 1 tablespoon chia seeds
- 1/4 cup of quinoa flakes
- 1/4 cup of unhulled tahini
- 1/4 cup of finely shredded coconut
- 1 teaspoon instant espresso coffee
For the Sprinkle Coating
- Cacao
- Coconut flakes
Method
Transfer all ingredients to a moderate-size mixing bowl and mix thoroughly to combine completely. Add a little water (a teaspoon at a time), if it is too dry. The mixture should stick together to form a sticky “dough”. Next, take scoops of the dough, about a dessert spoon at a time, and shape by rolling in the palm of your hand to form bite-size balls. Repeat with the remaining mixture. Sprinkle the balls with coffee, cacao and coconut, rolling until the outside is evenly coated. Cool in the refrigerator until ready to serve.
Tahini Chocolate Chip Cookies Recipe
Ingredients
- 1 cup almond meal
- 1/4 cup Cacao powder
- 2 tablespoons maple syrup
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- 2 1/2 tablespoons coconut oil
- Sesame seeds to sprinkle on top
- 1/3 cup Hulled Tahini (good quality)
Method
Transfer all the ingredients to a large mixing bowl and mix well with a wooden spoon. Take a small portion of the mixture and form cookie shapes. Sprinkle with sesame seeds. Bake in a pre-heated oven at 170 degrees C (340 degrees F) for about 10-15 minutes.
Tahini and Green Pea Hummus Recipe
Ingredients
- 1/2 teaspoon salt
- 1 cup of green peas
- Chilli flakes, to taste
- 5 tablespoon of olive oil
- 1 15 oz (400 g) can of chickpeas
- 1 small teaspoon of minced garlic
- 1 heaped teaspoon of ground cumin
- Juice of 1 small-medium sized lemon
- 2 tablespoon of Tahini (good quality)
- 1/2 teaspoon freshly ground black pepper
Method
Transfer all the ingredients to a food processor bowl. Pulse on high until the mixture is just smooth.
Taste, and adjust the flavour with extra salt or lemon juice. Add some maple syrup to sweeten it.
Transfer to a jar and store in the fridge. It will keep for 1-2 weeks.
Slow Cooked Roast Pork Recipe with Tahini, Thyme and Fresh Pears
Ingredients
- 4 parsnips
- 6 semi-ripe pears
- 1/2 cup fresh thyme
- 1/2 teaspoon of salt
- 1/2 cup Hulled Tahini
- 2 teaspoon vanilla extract
- 4 tablespoons of coconut oil
- 1 large Pork Shoulder (about 1.5 kg; 3 lb)
- 1/2 teaspoon of freshly ground black pepper
- 8 kipfler potatoes (or similar roasting potatoes)
Method
Preheat oven to 250 degrees C (450 degrees F). Gently score the top of the pork piece using a sharp knife, making thin cuts through the rind. Place the pork in a pan and pour boiling water over the top of the pork shoulder to soften the rind. Use paper towels to pat dry. Rub the coconut oil all over the top of the pork shoulder, ensuring it gets into the slits and covers the entire surface. Next rub the ring with cracked rock salt and set aside for 10 minutes.
Tahini Brownies Recipe with Almond, Dark Chocolate and Orange
Ingredients
- 4 free range eggs
- 200 g (7 oz) caster sugar
- 400 g (14 oz) ground almonds
- 4 heaped tablespoon cocoa powder
- 200 g (7 oz) salted butter, melted
- 1 tablespoon natural vanilla extract
- 100 g (3oz) dark chocolate chunks or chips
- finely grated zest and juice of 2 organic oranges
- 4 heaped tablespoon tahini, thinned with warm water to a pouring consistency
Methods
Preheat your oven to 180 degree C (350 degrees F). Grease and line a 20-cm (9 inch) square cake tin with baking paper, allowing the paper to just extend over the sides. Whisk the sugar, eggs and vanilla extract together in a large mixing bowl until very well combined. Add the cocoa powder, orange zest and orange and mix well. Add the ground almonds, and then fold through the melted salted butter. Add the tahini and mix it thoroughly into the mixture. Keep mixing until it will thickens a little, and then fold through in the dark chocolate. Next, pour the batter into the grease and paper-lined tin, tapping it on your bench to eliminate bubbles. Bake in the preheated oven for 45–60 minutes, or until cooked through (test with a skewer or knife). Remove the tin from the oven. Use the overlapping paper edges to lift the brownie slab out of the tin. Transfer to a wire rack, leaving the paper on until it cools. Then, remove the paper and cut into squares.