Tahini is the easiest thing in the world to make. I use tonnes of it to put in slices, hummus, as toppings or just by the spoon full! It’s a great no-nut peanut butter substitute. Sesame seeds are full of all the good stuff:
- Incredibly rich sources of many essential minerals. Calcium, iron, manganese, zinc, magnesium, selenium, and copper are especially concentrated in sesame seeds. Many of these minerals have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities.
- The seeds are especially rich in mono-unsaturated fatty acid, oleic acid, which comprises of up to 50% of fatty acids in them. Oleic acid helps lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” in the blood. Research studies suggest that Mediterranean diet which is rich in mono-unsaturated fats may help prevent coronary artery disease, and stroke by favoring healthy serum lipid profile.
- Sesame seeds contain many health benefiting compounds such as sesamol (3, 4-methylene-dioxyphenol), sesaminol, furyl-methanthiol, guajacol (2-methoxyphenol), phenylethanthiol and furaneol, vinylguacol, and decadienal. Sesamol and sesaminol are phenolic anti-oxidants. Together, these compounds help stave off harmful free radicals from the human body.
- Sesame is among the seeds rich in quality vitamins, and minerals. They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), and riboflavin.
- 100 g of sesame contains 97 µg of folic acid, about 25% of recommended daily intake. Folic acid is essential for DNA synthesis. When given to expectant mothers during their peri-conception period, it may prevent neural tube defects in the newborns.
Just a handful of sesame a day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins and protein.
I used unhulled sesame seeds in this recipe, which you can buy from Binn Inn. But you can use hulled (the white ones) seeds also. You can also make this a raw tahini by omitting the toasting step. Toasting (and the unhulled seeds) give the tahini a nuttier flavour which I prefer.
Tahini (makes about 400 gm)
Recipe inspiration from http://www.thekitchn.com
250 gm Unhulled sesame seeds
1/2 cup Grapeseed oil (or any neutral flavoured oil)
- Toast the sesame seeds in a dry pan for 5-10 minutes until they are fragrant.
- Blend until the seeds form a powder that starts to stick together
- Add in the oil until it reaches the consistency you desire. It should have the texture of peanut butter.
Store in the fridge.