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Tahini

Tahini

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Ski Mom

I have always loved making hummus for my family (which usually included tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini) I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, SOY FREE, DAIRY FREE, GLUTEN FREE AND GRAIN FREE. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread sesame seeds onto a baking sheet.
  3. Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  4. Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.
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Reviews

Moms4Minions
7
9/11/2013

Great recipe! I tasted my sesame seeds on the stove in a dry pan, this was perfect in my humus!

*~Lissa~*
6
7/12/2014

Toasted the seeds in a dry saute pan on the stove top because it's easier for me to watch their browning that way. Considering the price of tahini at the store, I thought it was fair to make it instead (Buying the seeds in bulk or in bags from the health food store is much more cost effective than buying the little jars from the spice section!) Not only that, it probably took me as long to make this as it does to stir the store-bought container when the oil has separated, lol! I feel it needed a pinch of salt to brighten the sesame flavor. I made just enough tahini for making a garbanzo can's worth of hummus (quartered this recipe). Look forward to making that tomorrow!

cassielee19
2
12/29/2013

Was wonderful.