SESAME TAHINI RECIPES RECIPES

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EASY TAHINI RECIPE – BETTER THAN STORE-BOUGHT



Easy Tahini Recipe – Better Than Store-bought image

Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian, and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Makes approximately 1/2 Cup

Number Of Ingredients 3

1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
2 to 4 tablespoons neutral flavored oil such as grape seed, vegetable or a light olive oil
Pinch of salt, optional

Steps:

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
  • Transfer toasted seeds to a baking sheet or large plate and cool completely.
  • Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
  • Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
  • Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Nutrition Facts : ServingSize 1 tablespoon, Calories 136, ProteinContent 3 g, CarbohydrateContent 5 g, FiberContent 3 g, SugarContent 0 g, FatContent 12 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

TAHINI COOKIES RECIPE | BON APPÉTIT



Tahini Cookies Recipe | Bon Appétit image

Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor. This recipe comes from Mamaleh's in Cambridge, MA, one of our Top 50 Best New Restaurants in America 2017](http://www.bonappetit.com/top50).

Provided by Mamaleh’s, Cambridge, MA

Yield Makes about 24

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature
¾ cup sugar
3 tablespoons honey
¾ cup tahini
¼ cup toasted sesame seeds

Steps:

  • Place racks in upper and lower thirds of oven and preheat to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
  • Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).

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