Meatless Meals (I Wish) My Mother Made

We have a few recipes that call for tahini sauce, but we don’t make them frequently enough to use all of the tahini — and most of them don’t call for much.

I got tired of buying and throwing away tahini, and tahini only comes in cans — which I avoid as much as possible because of BPA.

So this week, when we had a recipe in the queue that called for tahini, I took matters into my own hands and made my own with a recipe from Cinnamon Spice & Everything Nice.

It was ridiculously easy.

From the tahini paste (recipe below), making sauce was also pretty easy, though the ingredients weren’t measured out. Some garlic, fresh lemon juice, a bit of salt, dried parsley, olive oil.

The paste keeps longer than the sauce, so the bit we have leftover will last several months.

Tahini Paste

  • For every cup of sesame seeds you need 1/3 to 1/2 cup of olive oil. Make a little or a lot, as needed.
  • sesame seeds (preferably not hulled)
  • olive oil

1. Toast sesame seeds gently over low heat stirring often, about ten minutes, they don’t need to take on a lot of color. Remove from heat and allow to cool.

2. Add to the bowl of a food processor along with 1/3 cup of olive oil for every cup of seeds, pulse until a thick paste forms, clean down the sides, and add more olive oil if needed until it reaches a consistency you like. Store in refrigerator.

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