Back when I was living in Montreal, I never even thought that it was possible to make tahini at home, it just seemed too exotic. And it was so easy to find in any grocery store that I would simply buy a jar every once in a while.
Things in Germany are a bit different. While food here is usually dirt cheap, tahini is hard to find and quite pricey. I have to go all the way to the fancy supermarket for a tiny jar that costs over 4 euros. Nein, danke.
In times of need, one has to get creative. So instead of buying the expensive jar, I figured I’d put that big bag of sesame seeds in the pantry to good use. For about 1 euro worth of seeds, I was able to fill an old 250g jar of peanut butter, which equals to about a cup.
I soaked my sesame seeds for 8 hours and then dehydrated them at the lowest setting of my oven for about 5 hours. I’ve been reading a bit lately on how soaking nuts, seeds and legumes is beneficial for health by removing nutritional inhibitors and toxic substances.
After that, all I had to do was roast my seeds and turn them into a smooth a flavourful butter. I wouldn’t put it on toasts or eat it with a spoon, like my beloved PB, but it really adds a delicious roasted sesame taste to whatever you put it in. Like this pretty beetroot hummus.
I don’t think I’ll ever go back to buying it pre-made anymore! Homemade is the real deal.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
- 1 ½ cup sesame seeds
- 3 tablespoons oil I used sesame oil (non-roasted) but olive oil is fine
- Spread the seeds on a baking sheet and roast in the oven set at 350F for about 10 minutes. Keep a close eye on them to make sure they don’t burn.
- Place the roasted seeds in the food processor along with the oil. Pulse until very smooth, stopping to scrape de sides as necessary, about 5 minutes.
- Store in an air-tight container in the fridge. I used an old glass PB jar.
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