Homemade Tahini

Susie writes: "I've heard of tahini but cannot find it in any of the stores in my area. Is something that can be made at home? If so, how do you make? Or are there any other options besides the tahini in the hummus?"

Tahini is a paste of ground sesame seeds. At times it can be pretty pricey, however, most recipes call for you to use it sparingly and it last in the fridge for a really long time. So it's worth the money in my eyes. I just finished mine off and think it's a little over a year old. I typically find tahini in the International section of my grocery store or in mom and pop Greek/Mediterranean grocery stores. If you can't find it, it is very easy to make.

Tahini
Yields 2 cups

• 2 C toasted sesame seeds
• 1/3 cup olive oil or vegetable oil
  

Put the sesame seeds in your food processor (a blender might work), and drizzle in the olive oil. Puree the seeds and oil for 3-5 minutes until smooth and creamy. If your tahini is a little thick add a small amount of water or oil at a time until it reaches it's desired consistancy. Store in an airtight container in your fridge.

And if your food processor is already out and dirty, you might as well make hummus with it!

Notes: As far as substitutes for tahini, I would recommend using unsweetened peanut butter or another nut butter, such as almonds. Just get one with as little sugar in it as possible and stir a few drops of sesame oil in it before adding to your recipe.

Check out the Recipe Swap at Grocery Cart Challenge.