writer: emma ranne
picture: emma ranne
Who doesn’t love creamy gooey tahini? The perfect pair to drizzle over your morning oats, mixed with lemon into a dreamy salad dressing or as the secret key to velvetiness in your hummus.
Besides its tastiness tahini is also a pretty great food from the perspective of nutrition. 2 tbsp of tahini (from unhulled seeds) counts for 195mg calcium of your daily (in Finland) recommended 800 mg. Tahini is also a source of calium and magnesium and the protein content isn’t looking too bad either. Most of all it’s of course a very yummy source of healthy fats.
This was my first go at making tahini myself and it was so easy and quick to do that I feel pretty silly for having waited so many years consuming jars of store bought tahini before giving this one a go. The end product was tastier, way more budget friendly and since I bought the sesame seeds from a bulk store it was zero waste too. Win, win, win I’d say.
I really hope you’ll give this one a go!
240g sesame seeds (I used unhulled, for the extra calcium)
40g sesame oil (could be skipped if you were to have an extra powerful food processor
a pinch of sea salt
Toast the seeds in a hot skillet for about 5 min until lightly browned. Be sure to stay close and keep an eye on the process, the seeds burn super easily. Take off the heat and let cool down for about 30 min or longer
Pop all the ingredients in your blender and blizz it together. It might take a few rounds of scraping the sides of the blender with a wooden spoon to get it all nicely mixed. Also keep the oil handy and add more if you feel like it needs it.
Check the taste and keep in a sterilized jar.
Can’t wait to get experimenting with other nut and seed butters! Do you have a fave?
Calcium intake of vegans (http://vegaaniliitto.fi/www/fi/tietoa/vitamiinit-ja-kivennaisaineet/kalsium-vegaaniruokavaliossa)