Homemade Dark Sesame Tahini
If luck were a person, it would be me. The #CA2025 challenge is still underway, and tell me why I have not cooked in ages, yet tucked away in my drafts is a recipe featuring sesame. And guess what? Sesame just happens to be one of the key ingredients for this week’s submission. So here it is: a dark sesame tahini recipe that begins with roasting sesame seeds until they turn a rich, nutty brown, giving it that deep, peanut butter–like color and flavor.
Homemade Dark Sesame Tahini
If luck were a person, it would be me. The #CA2025 challenge is still underway, and tell me why I have not cooked in ages, yet tucked away in my drafts is a recipe featuring sesame. And guess what? Sesame just happens to be one of the key ingredients for this week’s submission. So here it is: a dark sesame tahini recipe that begins with roasting sesame seeds until they turn a rich, nutty brown, giving it that deep, peanut butter–like color and flavor.
Open in Cookpad AppSteps
- 1
Preheat your oven to 160°C. Evenly spread sesame seeds on a cookie pan and bake for 5-10 minutes depending on the color intensity you want to achieve but without baking too long to avoid making them burnt and bitter. Stir the sesame seeds after 2 minutes of baking
- 2
Take pan out of the oven and once sesame seeds have cooled, transfer them into the bowl of your food processor and process until smooth, slowly adding the oil
- 3
Transfer in to jar and store in a cool, dry place
- 4
I used some of mine in these nutritious tahini crackers that l displayed on a mini charcuterie
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