Ten-Minute Tahini

Ten-Minute Tahini


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Tahini is a pantry staple in most Middle Eastern kitchens. This is the foundation of dishes such as hummus and baba ghannouj. Though it's frequently sold in jarred form at supermarkets, it's so easy to make from scratch.

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Time needed

2 min preparation + 8 min cooking

Serving Size / Yield

3 qt. tahini


  • 10 C. sesame seeds, raw
  • 3 C. olive oil

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Toast sesame seeds for about 8 minutes at 350 degrees. Toss them every two minutes to ensure doneness. Keep a careful watch on them so that they do not burn. After cooking, allow them to cool for a half hour. 

Once the toasted sesame seeds have cooled, pour the sesame seeds and olive oil into a food processor and blend until smooth, about 2 minutes. If you do not have a large food processor, you may have to do this in batches. The desired consistancy is that of a thin maple syrup: pourable but thicker than water. 

Store in an airtight container for up to 3 months in the refrigerator. It can also be stored in an airtight container and frozen. To thaw, place in a large bowl of cold water.  

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