Tahini Recipes and Raw Tahini

Tahini recipes are basically about making a tahini paste. Learning how to make tahini just requires a couple of ingredients and a high speed blender.

Raw tahini is probably not as tasty as the traditional way of making this sesame paste. Lightly toasting sesame seeds seems to bring out the flavor in these seeds.

A tahini paste is basically lightly toasted sesame seeds and a high quality vegetable oil like olive oil.

You could also use sesame oil in place of olive oil and some people even add a little water to make their tahini.

How to Make Tahini

Making Raw Tahini

Although, baking helps to break down the sesame seeds and make it easier to digest along with adding a great flavor to your tahini.

You could soak your sesame seeds overnight to help release anti-nutrients like phytic acid to make a raw tahini more digestible.

Although, this will probably take away from the taste and texture of your tahini.

A Basic Tahini Paste

• 1 cup of whole sesame seeds
• 1/4 cup of extra virgin olive oil

1. Spread sesame seeds on a cookie tray and bake for approx. 10 to 15 minutes
2. Adjust the temperature to what suits you (just make sure to lightly toast sesame seeds and not brown them)
3. Use a spatula to move seeds around on tray while lightly toasting in your oven for more even baking
4. Remove from oven and let sesame seeds cool
5. Add cooled seeds to a food processor or high speed blender with half of the olive oil and blend
6. Shut of machine and scrap sides and then add the rest of the oil
7. Blend until completely smooth in texture
8. Use immediately or store in an airtight glass jar for a few weeks

A Really Simple Tahini Paste Recipe

Use whole sesame seeds instead of hulled for more nutrition and for a stronger tahini flavor.

Sesame seeds are a great source of calcium, iron, manganese, magnesium, and copper.

They also have a decent amount of protein, B vitamins, and vitamin E.

These seeds also contain both Omega 3's and Omega 6's, but they have a much higher ratio of Omega 6 to Omega 3.


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