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Tahini (a.k.a) Liquid Gold

Updated: Jun 13, 2020

This is SUSU’s step by step guide, along with a Q+A and some extra tips you may find when you scroll down. So let’s start

 
Tahini, we call it liquid gold. Find out why...

  • click on picture for a youtube video guide

 

TAHINI PASTE - STEP 1

There are numerous options available to buy ready Tahini paste (or base). SUSU personally prefers and suggest purchasing Tahini paste to a home-made version. The quality of the sesame seeds combined with the specially made stones used to grind the


sesame seeds into a paste, are second to non, and simply cannot be imitated in a home-made version. Please find SUSU’s recommendations and links for Tahini paste manufacturing boutiques below. That said, just in case you would prefer to make it yourself, here’s an easy recipe;


  • Serving 2 Cups = 16oz

  • Cuisine Gluten free, Vegan

  • Freezer(ish)? Yes. Upto 3 months

  • Good for Upto 4 weeks

 

INGREDIENTS


  • 2 Cups hulled sesame seeds


*Please see below a more detailed exploration of the seed known as ‘Sesame’


  • 2-3 Tbs grapeseed oil (or other neutral vegetable oil).

NOW WHAT...

  1. Preheat oven to 350’ F (176’ C), arrange sesame seeds on a baking sheet and bake for 10min or until golden.

  2. Remove from oven and set aside to cool for 5min.

  3. Pour seeds into a blender, blend seeds while gradually adding oil until mixture becomes creamy and smooth.

  4. Pour into a jar or sealed container and refrigerate for upto 4 weeks.

 

TAHINI - STEP 2

Now that we have the Tahini paste (base), let’s see how we can turn it into Tahini sauce or better known as… ‘Liquid Gold’.

  • Serving 2 Cups = 16oz

  • Course Sauce / Dip

  • Cuisine Gluten free, Vegan

  • Freezer(ish)? No.

  • Good for Upto 1 week

 

INGREDIENTS

  • 1 whole head garlic peeled

  • 2/3 cup fresh lemon juice from 3 to 4 lemons (160ml)

  • 1 cup tahini paste (about 10oz or 300 grams)

  • 6-8 ice cubs (or very cold water)

  • 1 Tsp kosher salt

  • 1/2 Tsp (2grams) freshly ground cumin (optional)

 

Why blending the garlic...


 

  1. Combine garlic and lemon juice in a blender. Pulse until pulp puree is formed (about 15 short pulses). Let sit for 10 min.

  2. Transfer to a fine mesh strainer and set for a large bowl. Press as much liquid as you can using the back of a spoon or rubber spatula.

  3. Discard the garlic, keeping only the lemon infused garlic liquid for later use.

 
 

NOW WHAT...


Let’s make some liquid gold…

You may execute the next step using a bowl and a whisk or large fork, however for best result, use a blender.

  1. Combine tahini paste, garlic lemon juice and ice cubes.

  2. Turn blender on (highest speed possible).

  3. Add more ice cubes or water to get desired texture or creaminess (about 3-5min).

  4. Season with cumin and salt.

  5. Pour into a jar or sealed container and keep refrigerated for upto 1 week.

 

Q+A

  1. Seed known as ‘Sesame’

The majority of sesame seeds are imported from China and India. However, the best (and almost impossible to source unless you are a Tahini manufacturer), sesame seeds are from Ethiopia. As with all thing’s food, the tahini rich and nutty flavor mainly depends on the origin of the seeds, then the method with which it was grounded, typically a stone mill used to extract the oils from the seed.


2. You may want to take into account

  • You may increase the quantities in the recipe, however, if you choose to reduce the quantity then please take into account that the quantities listed above are the bare minimum required for a normal size, 6-8 cup blender, to properly function.