MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Tahini
 Categories: Condiments, Middle east
      Yield: 3 /4 cups
 
      1 c  Hulled sesame seeds
      3 tb Extra virgin olive oil; or
           -more
 
  Heat a clean, dry cast iron or heavy duty skillet over medium high
  heat and add the sesame seeds. Stir frequently until they begin to
  turn golden brown and then stir constantly. Be careful, sesame seeds
  burn very easily.
  
  Once they're toasted, let them cool a few minutes then add them to a
  food processor.
  
  Start by adding 3 tb olive oil. Process the mixture into a paste,
  scraping down the sides. Add more olive oil until you reach the
  desired consistency (* see Note).
  
  Makes a little less than 3/4 c tahini paste, depending on how much
  olive oil you use.
  
  Store the tahini paste in the refrigerator in an airtight jar. Will
  keep for several months.
  
  Notes:
  
  * The texture may be slightly gritty, which isn't a problem, you won't
    notice it at all when you use it to make hummus for example. But if
    you want it a little smoother you can run it again through a
    high-powered food blender (I used my Vitamix).
  
  * Instead of olive oil you can also use sesame oil, but olive oil is
    traditional. (Use raw sesame oil, not toasted, or the tahini will
    have an overpowering "Chinese food" flavor.)
  
  Recipe by Kimberly Killebrew
  
  Recipe FROM:
  <https://www.daringgourmet.com/how-to-make-homemade-tahini-paste/>
 
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