The other day, I asked my husband to pick up some sesame seeds on the way home. Instead of the little packet I was expecting, he plonked a 500g bag on the counter. That’ll to take years to get through, I thought ungratefully…
I know that I have nothing to complain about. My husband and daughters are willing to pop to the shops at a moment’s notice, and generally return with a reasonable approximation of the requested item.
(Not like a former housemate who went to buy half a dozen eggs and returned with a six-pack of beer. “I knew it was six of something,” he said.)
And without that enormous bag of sesame seeds, I might not have discovered how easy it is to make tahini. Or how there is no comparison between fresh tahini and the pale lump of hardened sludge submerged in low-grade oil that is most store-bought tahini. Or how amazingly good it tastes.
(makes about ¾ cup)
- 1 cup raw sesame seeds
- 3 Tb sunflower oil (more if needed)
- Heat a dry, cast-iron frying pan over a medium-low flame.
- Fry the sesame seeds, stirring occasionally, until golden brown. Take care not to overcook them.
- Cool slightly then transfer to a food processor. With the machine running, slowly add the oil and blend to a smooth, pourable paste.
- Store in an airtight container in the fridge.