Tahinihomemade Recipes
HOMEMADE TAHINI!
After searching high and low in my town for a jar of tahini, I couldn't find any! I went searching online and found this easy recipe. This is MUCH cheaper to make yourself, and only takes a couple minutes.
Provided by Bekah
Categories Spreads
Time 20m
Yield 3 Cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 350°F.
- Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
- Do not brown.
- Cool.
- Put the sesame seeds in a blender or food processor fitted with the metal blade.
- Add the vegetable oil.
- Process to a smooth paste, about 5 minutes.
- Add more oil if necessary, to bring the paste to a thick pouring consistency.
- Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
HOMEMADE TAHINI
Making your own tahini, a staple in Middle Eastern and Mediterranean cuisines, is so simple you'll find it hard to go back. You need only two ingredients and a handful of minutes to produce a fresh, nutty tahini that will enhance everything from hummus and baba ghanoush to salad dressings and even desserts. You can make tahini with various kinds of oil, such as grapeseed, sesame and canola. We use one of the more popular picks -- vegetable oil -- and add just enough to yield a smooth but not runny tahini.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.
HOMEMADE TAHINI
Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.
Provided by SFChef
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 48
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
- Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
- Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.
Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg
HOMEMADE TAHINI
This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings, but I don't know what that is based on.
Provided by Charmed
Categories Moroccan
Time 26m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place seeds on baking sheet and toast in a 350°F oven for 20 minutes, or until the seeds are lightly roasted.
- Process in a medium-sized food processor for 3 minutes.
- Add 2 more teaspoons peanut oil and process on high for 30 seconds.
- Add 3 tablespoons peanut oil and process until very smooth, about 2 more minutes.
- If desired, add salt.
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- To make this homemade tahini recipe you can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat than tahini made from roasted.
- If you choose to make this tahini recipe with roasted sesame seeds preheat the oven to 190-200C. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
- Place the sesame seeds in a food processor (fitted with the metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. (Pulse for about 1 minute, scrape them from the sides, pulse again and repeat). Add a little bit more oil if necessary, to bring the paste to a thick pouring consistency.
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