Salsa tahini o tahina casera

raw material

• 300 grams of sesame seeds (also known as black sesame seeds). They can be raw or grilled.
• 4 or 5 tablespoons olive or seed oil or sunflower oil (optional, I explain its use in the recipe below).

Wonderful tahini sauce Typical of the Middle East, in addition to the unique flavor of hummus, it can be used in many preparations. it basically consists of broken toasted sesame seeds (We can bake it at home, in the recipe below you will see how) and keep our favorite texture depending on the use we want to give it. When spread on toast or sandwiches, it’s mixed with other ingredients to create sauces and dressings with a characteristic toasty touch, and even more than Served with salty preparations Sino And dessertadd it to cookie dough or serve with crepes or pancakes.

Preparation, How to Make Homemade Tahini Sauce

1. if Sesame They are raw and we bake them at home. Place them in a skillet over medium heat, stirring occasionally so they bake evenly. Depending on the temperature of the fire they will take more or less time, but usually around 5 minutes. We just need them to be a bit golden and they shouldn’t be burnt at any time as the tahini will make them a bit bitter.
2. in order to crush tahini It’s important that you have a reasonably powerful robot or glass or hand blender so that it can crush the seeds well.
3. Bundle Sesame Already baked in the tool you are going to use to crush.
   

   We put the roasted sesame seeds into the grinding tool

4. Grind them until they form a paste. Especially if it’s a robot or a blender, you’re going to have to stop every now and then to lower the remnants off the wall so they can continue to be crushed.
5. add to it Oil Especially if you want your tahini to be more liquid so you use it as a sauce in certain preparations, or if your grinding tool has a hard time crushing the seeds, the oil will provide extra help. You can start by adding a few tablespoons and check the texture, then add more again if you like. If you’re using it to make hummus, you don’t need oil.
   

   We’ve made tahini or tahini, in my case, with a little olive oil

6. save tahini Store in an airtight container in the refrigerator until ready to use.
   

   That’s the beauty of homemade tahini

Time: 15 minutes

Serving and tasting

In a moment you have tahini Can be used for any preparation you wanteither as an addition to a recipe that already contains it, or as a dressing or spread. Keep it in an airtight container In the refrigerator it keeps perfectly fine for several weeks. If it’s too solid or dense when you use it, all you have to do is heat it in the microwave for a few seconds, or just leave it at room temperature for a while (as long as it’s not too cold, as that will take more time).

this is a cream very aromatic with him smell quite concentrated and intensewhich makes it perfect for mixing with other ingredients, giving them a tactile feel What a scandal!

Homemade tahini, wonderful tahini

change

In addition to oil, you can also add agua For example, make a lighter paste from sesame seeds and use it as a sauce to spread on bread and toast.

If you combine it with Honey You get a wonderful flavor combination, and if you combine it with natural yogurt, oil and salt, you get the basis for a wonderful salad dressing. it can also be Mash with garlic, salt, lemon juice and parsley or cilantrobecomes an exotic and powerful sauce.

tip

If for some reason you need a very small amount For tahini, you can prepare it in a mortar and just crush the seeds until you get a paste, adding or not adding oil as needed.

then roasted seedsIt’s best to use medium or even low heat and let them cook little by little to avoid burning. Don’t forget to move them from time to time so they cook on both sides.