Homemade tahini sauce
Try this Homemade tahini sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- a pinch of salt
- 1 cup white sesame seeds
- 1/2 upof oil (neutral flavored – sunflower grape seed)
- Carbohydrate 33.7680000285458 g
- Cholesterol 0 mg
- Fat 71.5248000604635 g
- Fiber 16.9920002890224 g
- Protein 25.5312000215828 g
- Saturated Fat 10.0180800084688 g
- Serving Size 1 1 recipe (144g)
- Sodium 15.8400000133904 mg
- Sugar 16.7759997395234 g
- Trans Fat 3.14064000265494 g
- Calories 825 calories
I toast the sesame seeds for a couple of minutes in a saucepan on the stove.Be careful to have the heat at a minimum level and to constantly stir as the sesame seeds are very small and can burn easily. You can skip the toasting of the seeds as use them raw. I prefer toasting them as under the heat the nutty flavor of the seeds comes out.After the seeds have cooled down, I place them in a tall recipient (I use the cup from the hand blender), add the oil and the salt and, with the hand blender I make tahini sauce.I keep the blender running for 2-3 minutes, or until I can see that there are no longer any more seeds and it all got mixed together.
