Delicious Tahini Paste is relatively high in calcium and protein and is an excellent source of copper, zinc, iron, manganese, amino acids, and omega 3 and omega 6 oils. Those nutrients help fight inflammation and are provide great cardiovascular support. They also contribute to immune support. Just one tablespoon of tahini has roughly 26 percent of the recommended daily intake of copper and 9 to 12 percent of zinc, iron and selenium. Not bad, huh?
Tahini Paste is generally used with hummus. And this delicious dip is perfect for your middle eastern cuisines.
- 1 Cup Sesame Seeds
- 3 Tablespoon Ekin Olive Oil and possibly up to 1/3 cup - Depending on the thickness needed.
- Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily. *You definitely don’t want burnt sesame seeds (they taste awful!), but you do want them generously golden brown for optimal flavor.*
- Once they’re toasted, let them cool a few minutes then add them to a food processor. With a 3-cup capacity it’s perfect for smaller jobs like this.
- Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency. If you’re using it to make hummus, the paste should be fairly thickly “pourable” (like in the main recipe picture above).
- Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
This recipe uses one cup of sesame seeds which will make about 3/4 cup tahini paste, depending on how much olive oil you use. How much olive oil you use will depend on how thick you want the paste. You’ll need at least 3 tablespoons of olive oil and possibly up to 1/3 cup.
*Shopping Tip: Buy sesame seeds in bulk. Buying the in tiny bags or cans with just a few ounces can be very expensive. You can buy sesame seeds in the bulk sections of some grocery stores.
