Tuesday, March 24, 2015


Yields: About 3/4 cup depending on the amount of Olive oil used.


Sesame Seeds – 1 cup
Olive Oil – ¼ cup
Salt to taste

  1. Dry roast sesame seeds until light brown on medium flame. Transfer into a bowl/plate and let it cool down little bit.

  2. Blend the roasted sesame seeds and salt, pouring olive oil little by little. Add olive oil depending on the consistency of Tahini you need. For thinner consistency, add more olive oil.
  3. Serve as dip or store in an air tight container, refrigerated,   for a few months.


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