Turning them into tahini is easy. In fact, it’s the same process as with traditional tahini. Toasting the seeds releases the oils inside the seeds more easily. Blend it long enough and it will turn into a rich tahini by itself, but adding a drizzle of sesame oil helps to speed things up a little bit. You can use it instead of regular tahini or sesame pastes, for example, to make Taiwanese Sesame Noodles.

Ingredients

• 200g black sesame seeds

• 3 tbsp sesame oil

Method

Toast the seeds in a frying pan. I usually do this in two batches and mix in a few white sesame seeds. Once the white ones turn golden you know that the seeds are perfectly toasted.

Tip the toasted seeds into the jug of a blender. Let it cool off slightly, then start grinding the seeds into a coarse paste. You might need to stop and loosen the seeds from the side now and then. I usually just give the jug a good shake.

Once the seeds have broken down into a paste, add the sesame oil along with 1/4 tsp salt and blend until smooth. Again, you might need to scrape down the sides once or twice to ensure even blending, but this part usually only takes a minute or two. Pour the black tahini into a jar and store in the fridge. It will keep pretty much indefinitely.

Black Sesame Seed Tahini

Black sesame seeds are not just white sesame seeds with the hull left on, they are actually a different variety. They have a rustic nutty, slightly bitter flavour that feels less rounded on the palette than the one of white seeds. From a health perspective, they are packed with more nutrients than their white counterparts.

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Course Staples

Servings 20

Ingredients

  

• 200 g black sesame seeds
• 3 tbsp sesame oil

Instructions

 

• Toast the seeds in a frying pan. I usually do this in two batches and mix in a few white sesame seeds. Once the white ones turn golden you know that the seeds are perfectly toasted.
• Tip the toasted seeds into the jug of a blender. Let it cool off slightly, then start grinding the seeds into a coarse paste. You might need to stop and loosen the seeds from the side every now and then. I usually just give the jug a good shake.
• Once the seeds have broken down into a paste, add the sesame oil along with 1/4 tsp salt and blend until smooth. Again, you might need to scrape down the sides once or twice to ensure even blending, but this part usually only takes a minute or two. Pour the black tahini into a jar and store in the fridge. It will keep pretty much indefinitely.

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Een bericht gedeeld door Julius Fiedler (@hermann)

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