In a large, shallow pan, lightly toast the sesame seeds over medium heat so that they can fully develop their nutty flavor. Keep stirring and be careful not to let the seeds get too dark or burn. Be careful, it goes fast!
Then put the toasted and cooled sesame seeds in a powerful stand mixer and grind to a coarse consistency.
Now gradually add the oil and keep blending until you get a nice smooth paste. It should no longer be crumbly, still slightly runny and smooth.
Now add salt to taste and blend again.
Bottled and stored in the refrigerator, tahini keeps for about 1 month.
Preparation Tip:
Tahini is gluten-free and vegan. The sesame paste is often used for hummus or baba ganoush. If you like, you can also refine tahini with garlic, lemon zest or lemon juice.
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