And then I tried it. Oh. my. goodness. I’m shameless to announce that I drank the tahini ‘kool aid’ and have been putting it on top of EVERYTHING since I first made it. The flavor is sharp, rich, and can get you to eat even the most dreadful vegetables.
This recipe from budgetbytes was so much easier than I thought it would be to make. You can make tahini from sesame seeds, but I chose to buy the sesame seed paste (aka tahini paste) from the international section of the grocery store due to time constraints–and I’m sure most of you will want to follow the same method for convenience. Simply stir up a batch, pour it on your food, and store the rest in the fridge for the week.
1. Add all ingredients to a food processor. Blend until smooth.
2. Add more/less water or lemon juice until you reach desired consistency. If you double this recipe you may have to stir with a spatula as paste will stick to the bottom of the processor and not mix fully.
3. Top on food or store in fridge!