Tahini (Sesame Paste)

Traditionally, you can enjoy tahini as a dip with toasted bread and fresh vegetables. It can also be used as an addition to other dips and sauces such as hummus and baba ghanoush (aubergine dip). Today, I came across a video posted by Jamie Oliver’s team discussing more alternative uses for tahini. Apparently, you can eat it just like peanut butter – on toast with peach jam, or mix into a fruit smoothie (!!). I just couldn’t wait to make my own! Here it is 🙂 This recipe makes one, 300g jar. 


  • 1 cup sesame seeds
  • ½ cup olive or vegetable oil


Preheat the oven to 175º C (350º F). Spread the seeds on a flat tin lined with parchment paper and toast frequently tossing them with spatula, about 5-10 minutes. You want the seeds lightly golden, not browned. Transfer the seeds to a food processor, add oil and bend for 1-2 minutes. Add more oil if required. You want to achieve a thick yet pourable consistency, a little thinner than peanut butter.


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