Professional chefs make tahini in less than 10 minutes by combining olive oil with sesame seeds ground in a food processor until nut-butter smooth. This is a basic tahini recipe that serves as a topping, a dip or an ingredient in babaganoush.
To make quick tahini, blend 8 ounces of sesame seeds in a food processor for one minute, slowly drizzle in 1/4 cup of olive oil and continue blending the sesame seeds for an additional one to two minutes. White sesame seeds and peanut oil are substitutions that, when combined, are comparable to sesame seeds and olive oil.
Toasting the sesame seeds beforehand intensifies their flavor but is not essential to making tahini. To toast sesame seeds, spread seeds on a cookie sheet lined with parchment paper. Bake in a moderately hot oven for approximately 14 minutes, gently stirring the seeds once to brown them evenly.
Recipes for tahini, a staple ingredient of Middle Eastern and Mediterranean cuisine, occasionally entail mixing it with lemon juice, sea salt and garlic. Tahini has a tendency to separate. One trick for avoiding this is to refrigerate it in an airtight container turned upside down. Shaking the tahini before serving it helps to reincorporate the oil.
Tahini is one of the main ingredients in hummus, or chickpea dip. Use it in place of peanut butter, or add a little to a pot of soup.