1 Cup raw sesame seeds
6 T. veggie oil (or more if you like)
1/2 tsp. salt (opt.)
If you wish to toast your seeds you will need to pre-heat your oven to 325F. Place seeds on a bake sheet and place in oven for 10 minutes.(or you can toast 15 minutes) Just enough to give the seeds a mild nut butter smell. I do this when I have the time and other times I use the seeds raw. Updated note: You can toast the sesame seeds until they are a more golden brown. I just prefer them lightly toasted. You can also toast the seeds in a large dry pan. On medium heat. Just keep stirring the seeds until desired toast. Then turn off heat, transfer seed to a bowl to cool.
Next, you will need a small coffee grinder. I find that it works the best. You could use a blender if that is all you have on hand. Blend the seeds. Since I use a small grinder, I blend in 2 small batches then place in a bowl. If you use a blender, pour ground seeds into a bowl before adding oil. It is less messy
Add your veggie oil. I prefer half Olive oil and half other veggie oil on hand. Mix well then add the salt. I use Kosher salt.
NOTE: I have come to realize the good Tahini is stone ground and don't most of us, (ME) wish for a small stone grinder. Raw food world peeps are selling them, but at well over 400.00 dollars it is out of my budget range. I have found that after mixing all the ingredients as stated and then re blending the Tahini in 1/2 cup batches in the coffee grinder gives me a smoother more Tahini like spread. Perhaps I need a blender upgrade. Hmmm?
I use this paste in Hummus, or in a Tahini dressing, but the rest gets eaten as a snack on crackers. It is almost addicting to me when the paste is around. But like many things, to much does get boring or not wanted after awhile.
I had not made Tahini paste for a long time and my neighbor asked if I could make some Hummus for her. So, I have started to soak the chick peas and made the Tahini paste. Oh, how I missed you Tahini.
Tahini Dressing recipe:
1/2 Cup Tahini paste
3 cloves garlic dice fine or 3/4 tsp. dry garlic granules
1/2 tsp. salt (Kosher)
4 T. Olive oil or veggie oil of choice
1/4 cup Lemon juice, or juice of one Lemon is good when short on Lemons. I think one lemon gives an estimation of 1/4 cup juice depending on the size.
1 tsp. Parsley ( I use dry and just put in a pinch)
Mix together and store in fridge in glass container until ready to use. You can serve it right away to.