Make Tahini paste at home
Roasted sesame ground to a fine paste and drizzled with olive oil
| PREP TIME | 10 m |
|---|---|
| COOK TIME | |
| SERVES | 1 small jar |
1 cup sesame seeds (140 gms)
2 to 4 tbsp olive oil
Pinch of salt, optional
1. Pre-heat a pan and roast sesame seeds until they begin releasing an aroma and are crunchy; for about 7 to 8 minutes on medium heat.
2. Allow it to cool down for a couple of minutes and then put them in a food processor.
3. Grind until a crumbly paste is formed. For about 1 minute.
4. Once it starts turning into a fine paste, the seeds will begin to release oils. At this point, you can add olive oil and give it a final mix; blend for about 10 to 15 seconds more.
Store in an air tight container and keep it in the fridge. Home-made tahini paste lasts about 1 week in the refrigerator.
Tell us about your favourite dip recipes at food@gulfnews.com