Making Yogurt Indian way is very easy. Homemade dahi is creamy, delicious and healthy too. Use this curds for a host of healthy benefits as a snack, dip, dressing or accompaniment to your meal.
Yes, tahini is simple to make and can be made at home.
The nutty taste is something we loved and the best part is that it is easy to make.
Tahini, a paste made from white sesame seeds is commonly used in the Middle East and Mediterranean Cuisine. It is simple to make at home and is gluten-free. The best part is you need not go to big gourmet stores to buy it.
Tahini that you see in stores is made from hulled sesame seeds there is a reason for as the hulled seeds tahini is smoother and not bitter.
These are the hulled seeds.
Ways to Use Tahini:
My thoughts were that tahini can be used to make hummus only. I revised my memory of the other ways of using tahini when I made this delicious Chocolate Dessert Hummus.
I am going to start with making Baba Ganoush a different way of eating baigan bharta and there are only baigan or eggplant in the market currently.
Sesame seeds/ Til: use hulled sesame seeds or white til.
Oil: my sister-in-law swears by grapeseed oil I will prefer olive oil. You can also try avocado oil or vegetable oil.
Salt: use as per taste.
How to make tahini at home:
The process is super simple and you just need to grind the sesame seeds and salt with oil to a fine smooth paste.
Toast the sesame seeds and the best way to use them is to roast them lightly till a little crisp. Roasting is, however, an optional step I prefer to do it for not only the nutty flavours are highlighted and any moisture in the nuts are eliminated.
You can use the food processor to make tahini?
Tahini is best made in a food processor. I love the way you can scrape the sides and bottom but in Indi, the food processor jars are just too big. The batch it gives out is huge so if you are making in bulk using the processor makes sense. Else use the wet grinding jars of the mixer/blender. If you own a Vitamin kind of blender you can use that too. Only remember to scrape the sides and the bottom.
Though I prefer to make tahini every time I need it you can store it in an air-tight container for about 1 month.
Homemade Easy Tahini Recipe
- food processor
- Spoons and Ladles
- 1 cup white sesame seeds
- 6 tablespoon olive oil
- Pinch of salt optional
- In a kadhai/wok/thick bottomed pan add the seeds and on low flame gently toast them. Keep stirring constantly the colour will change. This is best done on stovetop and not in an oven since the sesame seeds are small they burn easily.
- Cool the seeds completely before you start processing. I prefer the mixer/grinder to process the seeds. Add the cooled seeds to a suitable jar run the mixer till the seeds resemble a crumbly mixture.
- To the crumbly mixture add 3 tablespoon oil. Run the mixer again, you will have to add the oil 2-3 times. Scrape the sides and bottom,
- Add 1-2 teaspoons only every time. Remember to scrape the bottom and the sides of the jar before adding.
- In case you do not want to add more oil it’s fine. Your tahini will not be smooth and you may find it difficult to pour it out.