Make tahini from scratch with just 2 ingredients
Tahini is a sesame seed paste that is an essential ingredient in so many Middle Eastern dishes like hummus, tzatziki, falafel, and even halvah. When you buy it in the store it is expensive, bitter tasting, and not very fresh. But if you have a food processor, you can make tahini at home in a few minutes. It’s easy. And like most things, homemade tastes better and is better for you than store bought.
Homemade is also much cheaper than store bought. I pay $8 for two cups of organic tahini. When you buy the hulled sesame seeds in bulk you’ll pay much less.
Tahini calls for just 2 simple ingredients, olive oil and hulled sesame seeds.
The difference between hulled and unhulled sesame seeds
Sesame seeds are high in copper, zinc, and calcium. When the hulls are removed 60% of the calcium is removed with it. The calcium in sesame seed hulls, however, is in the form of calcium oxalate. It is bitter and not as readily bio-available. The calcium in the kernel of the sesame seed is in a more bio-available form. Further, the unhulled sesame seeds will make your tahini taste bitter, so opt for the hulled ones in this recipe. Most commercial tahini is made with hulled sesame seeds.
Get the step by step instructions at the link below.