In my exploration of recipes, I have encountered the term Tahini a couple of times already without really knowing what it is. Until I met a friend, Ayman and mentioned that it was just sesame seeds turned into paste. Ahhhhh. It is similar to peanut butter except it uses sesame seeds instead of peanuts.
So, in the two years, I didn't even bother trying to find this product locally because no one would appreciate its use. Until recently, I decided to make baba ghanouj. I needed tahini and I had no clue which local grocery carries this. So searched the web and came across homemade tahini recipe by Emeril Lagasse . And boy, it sure made my life easier from ransacking all the grocers here in the metro. I just adjusted the amount since I wouldn't be needing a lot of this.
I just toasted 50 grams of sesame seeds for a few minutes until golden in color. Tried not to over cook and burn the seeds else I would end up with a bitter paste. Placed the toasted seeds in a blender and added 1 teaspoon of olive oil. Blend the ingredients together. Add another teaspoon of oil to make it more spread able. You may add more but try to add in small amounts else you would end up with an oily paste. Store blended paste in a tightly sealed container in the refrigerator up to a few months.