Simple Homemade Tahini Sauce
This tahini sauce couldn't be simpler to make but the end results are stunning and far better than store bought versions! Use it for your homemade hummus or as a salad dressing or dipping sauce.
Servings: 8
Calories: 153kcal
Ingredients
- 1 cup sesame seeds hulled
- 3 tbsp extra light olive oil
- 1 pinch Himalayan salt or sea salt (optional)
Instructions
- Lightly toast the sesame seeds in a pan until they are lightly browned with a nutty aroma. Be sure to keep the heat low and keep the seeds moving in the pan to avoid them from burning.
- Add the toasted seeds to a food processor with a pinch of salt (if using). Blend until the seeds begin to form a paste and begin streaming in your olive oil a teaspoon at a time.
- Continue blending until a smooth, creamy and emulsified mixture is made. Pour the sauce into an airtight jar and store in the refrigerator for up to one month.
Notes
- If you're using pre-toasted sesame seeds you can still warm them up in a pan on low heat so that their oils are released faster.
- The amount of oil needed will depend on the type of sesame seeds used and their age and oil content.
- There's nothing wrong with a slightly grainy tahini however for a smooth and creamy paste, continue blending until the desired texture is achieved, adding oil as needed, or finish your sauce by removing it from the food processor's bowl and using an immersion (hand) blender.
- Want to boost the flavor of your tahini sauce? Add some freshly squeezed lemon juice for a bright, fresh citrus burst or add in a pinch or two of cumin for an additional depth of flavor. If you'd like a subtle hint of garlic flavor, omit adding in the salt and instead use it to make a fresh garlic paste of which you'll need 1/4 tsp of for your tahini.
Nutrition
Calories: 153kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 87mg | Fiber: 2g | Calcium: 183mg | Iron: 2.8mg