TAHINI CHICKEN RECIPE RECIPES

TAHINI RECIPE | ALLRECIPES

Tahini Recipe | Allrecipes image

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories Side Dish Sauces and Condiments Sauces

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 2

Ingredients

1 cup sesame seeds
¼ cup olive oil, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread sesame seeds onto a baking sheet.
Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, CarbohydrateContent 3.4 g, FatContent 12.6 g, FiberContent 1.7 g, ProteinContent 2.6 g, SaturatedFatContent 1.7 g, SodiumContent 1.7 mg

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

Ingredients

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

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