Скачать или смотреть Homemade Tahini (2 ways)

Ahoy, tahini lovers! It is I, your exalted Captain here to guide you through the rough and rugged seas of your tahini making journey!... Christ… that just sort of slipped out. Sorry.

Anyhoo, today we’re going to take a look Tahini aka sesame seed paste. This stuff is a great condiment to have around the crib and comes in handy for a number of applications; think sauces, baked goods, even soup! (Think Dan Dan Noodles.) I chose to leave out any outside seasoning to keep the paste flexible to cook with in the future.

The black tahini will need a touch less fat than the traditional, but they taste very similar. Simply put black tahini is made from black seeds which still have their hulls (shells) on, while the traditional tahini is made from white seeds which have had the hull removed. The main difference is, to me, the black tahini seems to be a little creamier which I really like; also I think the hulls from the black seeds make the black tahini even more flavorful, pungent and sesame-forward. The black tahini looks stunning baked into cookies (hint hint) or made into hummus or a dressing.

There’s really not much else to say here. The ingredients and techniques are level 1/10 simple so I know you’re going to crush this. Happy cooking! 🤘🏻Adam

P.S. Be mindful when toasting black sesame seeds, it's tough to tell when they're finished toasting at a glance so use your other senses.
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TAHINI (Sesame Seed Paste)

1 cup White Sesame Seeds
4 tbsp Olive or Grapeseed Oil, more as needed

BLACK TAHINI (Unhulled Sesame Seed Paste)

2 cups Black Sesame Seeds
4 tbsp Olive or Grapeseed Oil, more as needed


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A FEW ARTICLES FOR YOU CURIOUS HUMANS…

All about Tahini - https://food52.com/blog/16344-the-ing...

History of Tahini- https://bodrumnyc.com/all-about-tahin...

Sesame Paste vs. Tahini - https://www.myrecipes.com/ingredients...

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