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Homemade Sesame Tahini

Posted By Suzanne McMinn On April 10, 2011 @ 1:03 am In All Recipes,Condiments,Other Condiments,Special Diets,Vegan | No Comments

Spread sesame seeds on an ungreased cookie sheet and toast at 350-degrees for 5 minutes. (Don’t burn.) Let cool briefly then place in a small food processor. Add olive oil a little at a time and process till smooth (or as smooth as you can get it). Turn it off every little bit and keep pushing the mixture down in the processor with a knife then blend again. You can double or triple the recipe–sesame tahini keeps well in the refrigerator for weeks. Use in dressings, sauces, hummus, falafel, etc!


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