Tahinimadeeasy Recipes

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NO-TAHINI HUMMUS



No-Tahini Hummus image

Check out a smooth and creamy hummus made without tahini, ideal for those who either dislike or have an allergy to sesame seeds.

Provided by Saad Fayed

Categories     Appetizer     Snack

Time 10m

Yield 4

Number Of Ingredients 6

1 can garbanzo beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
Salt to taste
Pepper to taste

Steps:

  • Gather the ingredients.
  • In a food processor , blend all ingredients together until smooth and creamy.
  • Serve immediately with your favorite accompaniments.

Nutrition Facts : Calories 191 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

TAHINI



Tahini image

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 2

1 cup sesame seeds
¼ cup olive oil, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread sesame seeds onto a baking sheet.
  • Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  • Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg

HOMEMADE TAHINI



Homemade Tahini image

Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.

Provided by SFChef

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 48

Number Of Ingredients 2

5 ½ cups sesame seeds
2 ½ cups olive oil, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
  • Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
  • Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg

TAHINI MADE EASY



Tahini Made Easy image

With only two ingredients required, this is an inexpensive although messy recipe to prepare. Many tahini recipes call for roasting the sesame seeds in the oven, which for me is an accident (burnt seeds) just waiting to happen.

Provided by COOKGIRl

Categories     Fruit

Time 10m

Yield 1 1/2 cup

Number Of Ingredients 2

1 3/4-2 cups brown sesame seeds, dry roasted (I recommend and prefer brown sesame seeds-read *NOTE)
1/2-2/3 cup oil, bland (DO NOT use a flavored oil of any kind)

Steps:

  • *NOTE: For best results and to save money buy sesame seeds at a natural food store in bulk bins or at Asian markets where sesame seeds are sold in larger packages. This is a much less expensive way to purchase the seeds than buying sesame seeds sold in small spice bottle sizes. Also, keep sesame seeds in tightly covered container if not preparing tahini soon as they can go rancid quickly.
  • In clean, dry, large skilllet on low-medium to medium heat lightly toast the sesame seeds. Stir constantly being sure that seeds do not burn. Remove skillet and turn down heat if sesame seeds start to smoke. Toast for about 6-8 minutes then set seeds aside to cool completely. You'll know the seeds are done when they have a subtle fragrance.
  • Set seeds aside to cool slightly.
  • In blender fitted with steel blade or in a food processor, blend cooled seeds in two or three batches adding approximately 2 tablespoons of oil for each batch. Cover blender or processor and blend sesame seeds and oil. If appliance labors, add more oil, a little bit at a time.
  • The tahini should have the consistency of thick nut butter and will be very oily. There will be some whole sesame seeds that wil not blend, which is okay.
  • Scrap down sides of appliance frequently so that seeds blend well. Continue in same way for each batch of sesame seeds.
  • Transfer tahini to airtight container and refrigerate up to three months.
  • Yield is estimated.

Nutrition Facts : Calories 642.4, Fat 72.7, SaturatedFat 9.4

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  • To make this homemade tahini recipe you can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat than tahini made from roasted.
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