Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast them until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly. | 2. Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms. | 3. Add the salt and 1/4 cup vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter, smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more oil in 1/4 cup increments until you achieve this texture (it took me a whole cup!). | 4. Transfer the tahini to a sterilized jar and keep in the fridge for up to a month with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame seed		cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
vegetable oil	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
sea salt	1/2	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.