Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Tahini

Tahini is a staple in Middle Eastern cooking, and in my kitchen too. It is most known for being the key ingredient that gives hummus a slight nuttiness. I always have a couple of jars handy for making dressings and dips. Tahini can be hard to come by, especially if you live in a rural area. Luckily, it is easy to make at home and you only need a couple of ingredients and a food processor.

Makes 1 cup

• 2 cups sesame seeds
• 3 to 4 tablespoons avocado oil or other light-tasting oil
• Salt

Toast the sesame seeds in a large dry skillet over medium-low heat, stirring, until the seeds become fragrant and are lightly golden but not burnt, about 5 minutes. Remove the pan from the heat and allow the sesame seeds to cool.

Place the cooled sesame seeds in a food processor and process until a paste starts to form, about 1 minute. Add 3 tablespoons oil and process for 2 to 3 minutes longer, stopping to scrape the bottom and sides of the food processor as needed. After 3 minutes, the texture should be smooth. If it is not, continue to process and add the additional 1 tablespoon oil. Add a pinch of salt and process for another 5 to 10 seconds.

Store in an airtight glass container in the refrigerator for 1 month. The oil and sesame paste may eventually separate. If this happens, give the tahini a good stir before using.