My friend Hanna once gave me the recipe for hummus, and one day I decided I'd make it for a dinner party I was hosting for a few friends. As the recipe called for Tahini I went to the local Middle Eastern food shop and the only jar I found was a huge plastic thing. Well, I needed Tahini so I bought it, and then only used however much the recipe called for and then never again.... I think I threw it out when I moved here...
So, inspired by Michael Smith's Moroccan feast and Hanna's hummus in mind I decided on making my own Tahini, so that I have a batch at home when I feel in the mood for some Middle Eastern flavours.
Tahini
1 cup hulled sesame seeds
1/4 cup vegetable oil
Roast the sesame seeds in a 170° C oven for 5-10 minutes, keep an eye on them so they don't
burn. Chill
In a mixer, tip in the seeds and half of the oil. Mix to combine. Stop to clean the sides with a rubber spatula from time to time
After about 1 minute, slowly pour in the rest of the oil. Don't add all of it at the same time, as by adding a little at a time you can control how thick or thin you want you Tahini.
2 comments:
Do you think I can make it with water instead of oil and get creamy too? I wold like to eat it for breakfast since i cant eat milk and sesame seed are full of calcium and magnesium to compensate :)
I honestly don't know if it would work with water instead of oil. I imagine the tahini would be very, for lack of a better word, watery.
I think I've got to say no, but hey, prove me wrong! Give it a go, try making a small batch using water, and get back to me with the result.
Thanks for stopping by and be sure to come back soon!
Post a Comment