Sesame seeds are a rich source of useable calcium, especially hulled. Here’s how you make tahini at home.
2 cups raw sesame seeds
1 tbsp sesame oil or other oil like macadamia or avocado (optional)
To keep it raw – start blending. If you’d like to roast the seeds first (traditional), spread the seeds on baking paper on an oven tray and roast at 180ºC for 20-25 min. keep an eye on them as they can burn in a heartbeat. You may need to move them around a little with a spatula. Your kitchen will start to smell heavenly. Pull them out of the oven and allow them to cool slightly.
Now put them in your food processor and blend away. It takes a while – about 15-20 minutes – so you need to be patient and ignore the noise from your processor. You may need to walk away at times.
If you want your tahini sooner rather than later, then add the tbsp or so of oil to hasten the process. It will get super creamy and luscious. Make sure to scrape down the sides as it processes.
Store it in a glass jar – no need to refrigerate. It’ll make about 3/4 cup tahini and last agggesssss.
If you decide to make the raw version, you’ll need to add the oil otherwise it’ll be too thick.
miso/tahini dressing (mix a little of the two together with enough water to get to the consistency of a paste, and some lemon juice) with avocado and gomashio (Japanese condiment made using sea salt and toasted sesame seeds).