It’s cold and very windy here at home in the Byron Hinterland today. I have the fire on and thinking about ‘wind’. It’s time to be eating foods that ‘nourish’ and ‘nurture’. These will help keep us moist, preventing dry conditions like coughs, constipation, dry lips and scalp and dry, flaky skin. Include hemp, chia and flax seeds and their oils, nuts and other seeds, olives, different cold-pressed oils, avocado, sustainably caught oily fish, and tahini. Here’s how you make tahini at home. Lots more to come on tahini throughout the week.

tahini 1

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.

tahini making

Store it in a glass jar – no need to refrigerate. It’ll make about 3/4 cup tahini and last ages.

If you decide to make the raw version, you’ll need to add the oil otherwise it’ll be too thick.

Pictured below
Toast topped with 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. You’ll probably need some enter to get it to your desired consistency), with avocado and gomashio (a Japanese condiment made using sea salt and toasted sesame seeds) or hemp seeds.

avo on toast

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