Simple, easy, and delicious: a stunning, decadent pineapple smoothie with banana!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup sesame seeds
- ¼ cup olive oil, or as needed
Instructions
- 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.
Reviews
Add a pinch of salt and neutral oil (I used sesame and sunflower). You can make your tahini as smooth or thick as you want by use of the blender/food processor. My tahini is a good nut butter substitute. Not all of the sesame seeds were fully ground but that adds an interesting crunch. Still very good.
The recipe worked ok, but 10 minutes is too long to roast the seeds. The seeds were quite bitter. I think 6 -8 minutes would have been fine. The recipe could also use a little salt.
Absolutely kills any tahini i have ever bought in a store. Saved & cleaned my JoYva Sesame Tahini can to store my homemade in. Mine came out a bit thicker/chunkier almost same consistency as hummus. Came out delish, will home make from now on. Super cheap, super delicious, no additives or preservatives…it’s a no brainer. Made in my NutriBullet. Cannot give exact amount of oil added, i just kept adding a bit at a time til i was happy with the consistency
About as simple as you can get. If you buy roasted sesame seeds it is even simpler. The only thing simpler than that is having someone else make it for you. Enjoy!
This was easier than I thought it would be and turned out perfect. I used it in the hummus recipe also from this site.
It was ok. I need to practice more
Easy breezy. Only thing I did different is I added a bit more oil plus some water to get the consistency I needed.
Made and used it to make hummus and it was great.
Easy.
The recipe was very good, but I had one major pain point. It called for putting the toasted sesame seeds and olive oil in a blender. I have a nice Kitchenaid blender, but when I put the ingredients in and turned it on, the seeds just splattered against the sides of the container and were nowhere near the blade, which spun merrily in the air. I had a hunch that would happen, but followed the recipe anyway. I recovered by carefully scraping all the seeds and oil into my mini food processor (also a Kitchenaid). That worked fine. I still had some splatter, which required scraping down the sides several times, but the blade was always in contact with at least some of the seeds, which turned to a paste after a few minutes. I made 3/4 of the recipe (3/4 cup seeds, 3 T olive oil), which yielded almost exactly 1/2 cup of tahini, which is what my hummus recipe calls for. The resulting hummus was possibly my best hummus ever, owing to the freshly toasted seeds. The sesame seeds cost me $10.99 a pound, at the bulk spices section of the meat department of my local grocery. That’s quite a bit more than jars of prepared tahini (about $7.99 locally for a pound jar), so I’m going to be on the lookout for cheaper sesame seeds – maybe at one of the many local middle-eastern markets.
I can’t believe I’ve been buying tahini all my life! This is so easy to make and so tasty! I used it in hummus and in baba ganoush and it was wonderful!
This was ridiculously easy to make. Just make sure you buy bulk sesame seeds; buying lots of little shakers of them would get really expensive fast if you make this a lot.
I managed to burn the seeds on my first try, but will be back to try again.
Sounds great!
Since having trouble finding tahini in my local store I decided to look up how to make it my self and came across this recipe. I am very thankful for it and have made a big batch. Very easy and tasty.
Super easy to do and I like the fact that by making it yourself you can ensure that it is gluten free, unlike the store bought tahini.
I could have toasted the sesame seeds a little longer. It was a little thick. Might add a little more oil next time. But it worked great in my hummus.
just what i was looking for. always have sesame seeds but don’t like to keep tahini around since it goes rancid before I have a chance to use it.
Not sure if it was my food processor or the sesame seeds but it took nearly 30 minutes for the olive oil and sesame seeds to blend together. I did roast them prior to processing. In the end it was all good and the humus deliscious. I will definitely do this again.
Super easy and delicious
I made this in my food processor using the sharp metal blade. Added a dash of pink Himalayan salt to bring out the flavor. It’s absolutely wonderful and stores beautifully in a glass jar in the fridge. Just stir when you need to use it in making hummus. Much cheaper than store-bought tahini. Thank you for this recipe!