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With experimentation, I have established that if you are after a really smooth tahini, you need to be using white sesame seeds. Unhulled, brown sesame seeds will give you a slightly grainer, more bitter tahini as will black sesame seeds (obviously these will give you a black tahini). So bare this in mind when you are making it and what you are making it for. Also it affects the taste. Personally I prefer brown sesame seeds (unhulled) when making tahini because I'm after taste, and can usually hide/mask the slightly grainier tahini in the dish I am making.
Ingredients
150g white (or hulled) sesame seeds
1-2 tbsp bland oil (canola or vegetable oil is ideal, better yet unroasted sesame seed oil)
sea salt (to taste, optional)
Method
(pictures will follow.)
Ingredients
150g white (or hulled) sesame seeds
1-2 tbsp bland oil (canola or vegetable oil is ideal, better yet unroasted sesame seed oil)
sea salt (to taste, optional)
Method
- Lightly roast the sesame seeds in a dry frying pan. Take extra special care not to burn any. You only need them lightly toasted.
- In a food processor or spice grinder, add the sesame seeds and process until they are a fine crumble. Now add 1 tbsp of oil and continue to process until smooth. Add more oil if needed. The oil acts a a lubricant, you can omit it if you prefer but it will take much longer to process.
- Once you have a very smooth paste, add a touch of salt (optional) to taste.
(pictures will follow.)
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