Tahini is ground sesame seeds paste. It is an ingredient commonly found in many Middle Eastern cuisines. Tahini is sometimes also called Sesame Butter or Sesame Paste.
A Tale of Three Names
Before we get to the actual preparation, I feel we need to get the whole naming controversy out of the way first. Despite what some internet sleuths, forums, and other blogs might tell you, “Tahini” is 100% the same as “Sesame Paste” and “Sesame Butter.” There is absolutely zero difference between the actual terms. There is, however, massive difference in the variations of tahini itself and this is something you’ll have you taste and experiment with yourself to better understand.
Tahini can be made with black or white sesame seeds, raw or toasted, hulled or unhulled, and with thicker or looser consistency. In fact, you can by store-bought “Tahini” with any combination of those four variations and are marketed under all three names. Some cuisines will put specific emphasis on certain variations, but this too, is not consistent across recipes and store-bought brands. For example, “Chinese Sesame Paste” found in Chinatown markets is just Tahini that has been intensely roasted reaching very deep golden-brownish color with very powerful nutty flavor profile along with pronounced sesame oil aroma. These variations of tahini typically enjoy highly developed flavor and aroma profiles due to the crucial maillard reaction that took place during toasting. However, you can actually find identically “extra dark tahini” in traditional Middle Eastern markets as well. On the other hand, “classic hummus” is made with lightly toasted tahini, producing the very white-ish, silky smooth style of tahini.
I guess, the bottom line I am trying to get across is that “Tahini”, “Paste”, and “Butter” can all come in various variations. You need to read past the name to understand what specific variation of tahini you are working with.
Recipe
Authentic Middle Eastern tahini is made exclusively with just sesame seeds. Therefore the consistency, texture, and taste boils down entirely to the choice of seeds and the technique employed.
Ingredients
- 1x Cup – Sesame Seeds
Ingredients Discussion
Some people add a pinch of salt. Additionally, some recipes will add oil or water in order to alter the consistency or texture of their paste. However, for the most authentic version, the only ingredient should be pure sesame seeds.
Directions
- Toast Seeds
- Heat large skillet over medium heat
325°F to 375°F / 163°C to 190°C is ideal to ensure seeds toast evenly without burning.
When toasting sesame seeds in an oven, preheat the oven to 350°F (175°C). - Add sesame seeds to skillet. If toasting in an oven, spread seeds sparsely and evenly on parchment paper on a sheet pan.
- Stir constantly for about 3-5 minutes. If toasting in an oven, bake for 4-10 minutes, stirring occasionally.
- Once lightly golden and aromatic, remove from heat
- Spread seeds on cooling tray, allowing potential steam to escape
- Heat large skillet over medium heat
- Grind Seeds
- Transfer cooled sesame seeds into a food processor
- Grind sesame seeds for a few minutes, scraping sides to ensure homogeneous mixture
- Continue to process the mixture until content is homogeneously smooth and creamy
Storage
Tahini should be stored in a clean airtight container. The container can be stored in a cool pantry. For longer shelf life, refrigeration may be used, however tahini is best used in smaller batches, fresh. If the container has been stored for a while, oil separation may occur, simply stir the mixture back together prior to use.
Seeds Choice
Hulled Sesame Seeds
Your regular supermarket white sesame seeds are usually hulled/dehusked. These seeds have their outer shells/husk removed – leaving just the softer inner kernel. These seeds are said to have milder and nuttier flavor. Due to sesame husk removed, these seeds are softer, typically producing better creamier/silky tahini consistency.
Unhulled Sesame Seeds
These seeds can only typically be found online or in specialized Middle Eastern bazaars/stores. Due to sesame husk, they have slightly darker color in appearance and produce stronger flavor. The husk also introduces more bitterness. When grounded into tahini, the result paste tends to be thicker and gritter due to added fiber.
White Sesame
White sesame seeds are the most common. These seeds produce mild, slightly sweet, and less bitter overall flavor compared to black sesame. These are the typical choice for making tahini in the Middle East.
Black Sesame
Black sesame seeds are dark in color (black or dark brown) and are smaller than white sesame seeds. These seeds generally have stronger, nuttier, and more earthly flavor profile when compared to their white sesame counterparts.
Effect of Toasting
Toasting sesame seeds prior to grinding them have significant impact on the flavor and texture of the final tahini paste. Toasting the seeds brings out the sesame oil in the kernel, thereby changing the chemical composition of the seeds. The length of toasting itself also plays a critical role in affecting the depth of flavor, the color, and smoothness texture.
Raw vs Toasted
Grinding raw sesame seeds produces slightly sweet and mild tahini. Once toasted, the seeds have a more developed richer nuttier flavor. The ground seeds in the final tahini mixture will therefore have more complex, deeper notes.
Length of Toasting
Longer toasting time deepens the roasted flavors of the seeds – up to a certain point. Too long and the bitterness will become overpowering.