Chutney/Relish/Dip · Exotic · Greek · Mediterranean · Vegetarian

Tahini… the nutty Middle Eastern dip/condiment.. !


Tahini..

As most of you would know Tahini is widely used in Turkish, Greek and Middle eastern cuisines. Tahini is paste made of ground sesame seeds, which is served on its own as it as or it can used to make loads of other yummy dishes like – Hummus, Baba Ghanoush etc. Tahini is also known as Tahina is some regions.

Hummus always keeps playing on my mind.. but to make a good bowl of Hummus I can’t do without some Tahini. I finally got down to making some Tahini. As you know from my previous post I’m trying to eat healthy, exercise & get back into shape & lose those extra kilo’s from my vacation in Mumbai. Mumbai is truly a foodies paradise for sure..! Been filling myself up with Salads, boiled veggies, sprouts etc. A perfect dish at this time would be none other than a bowl of hummus with some crudités’. I will post the a yummy & fresh flavoured – lemon & coriander hummus soon, so as you have a recipe at hand once you make the Tahini. 🙂

Tahini..

Tahini has an awesome nutty flavour… While I made tahini, K got to work & added some powdered sugar to the food processor jar & licked the rest of the paste sticking to the jar. That made me think that tahini with some sugar would surely taste good with some bread just like peanut butter :D.

Tahini..

This is a no jazz recipe. You need to lightly toast the white sesame seeds so that the heavenly aroma of these seeds come out. Toasting can be done in an oven or simply on a skillet on the stove, grind the seeds with some extra virgin olive oil & salt to a paste. Consistency is totally up to you. Some like it thick & some like it a little runny. Add more olive oil if you want it a little more runny. Our goal is to make a thick yet pourable paste.

Ingredients: Makes about 4-5 tbsp of Tahini             Preparation Time: 15/25 mins
White sesame seeds – 1/2 cup
Olive oil – 2 tbsp
Salt to taste

Ingredients..

Method:
Oven Method:
Pre-heat oven to 350 degrees F/180 degree C. Spread the sesame seeds evenly on a baking tray. Toast the seeds for 5 minutes & then take the tray out & re spread them so that they toast even. Return to the oven for another 4-5 minutes. Take out the tray, cool the seeds & blend in a food processor along with olive oil & some salt to taste.

Skillet method:
Heat a skillet on low heat. Add the sesame seeds & toast the seeds by constantly tossing them around so that they don’t burn for 5 – 6 minutes. I wanted a rich nutty flavour. So I toasted them for about 8 minutes. Hence my tahini looks a darker brown in colour compared to the usual light coloured tahini.
Yes, that is it.. your done. 🙂

Serving Suggestions:

Tahini/Tahina...
Now, go ahead spread it on a slice of bread with some honey, sugar or use it as a savoury dip by mixing some lemon juice, crushed garlic & some herbs. Or make some Hummus just like I did & dug some crudités into it.. 😀

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