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I was super excited this morning to find out that two of my recipes were accepted on Healthy Aperture! I submitted two of my favorite dishes, picadillo and Mexican cauliflower rice, and now I have my own little archive on their website! It was good news to wake up to today. Healthy Aperture is an awesome food-sharing website founded and hosted by registered dietitians. Be sure to bookmark the website next time you’re looking for something tasty and healthy.
Tahini is one of those exotic-sounding ingredients, right? You might not even be sure what it is. I always thought tahini-making was a complicated and arduous process involving hard-to-find ingredients and maybe a mortar and pestle. What if I told you that it’s one of the easiest exotic spreads to make. All you need is a blender or food processor and a little bit of patience.
Tahini is a simple paste made from sesame seeds and oil. That’s it. You can eat it by itself (add salt, garlic, and a squeeze of lemon), or it can be used as a component in another dish like hummus, salad dressing, baba ganoush, etc. It’s also a great alternative to peanut butter. I pick up a huge bag of sesame seeds from an Indian grocery store, but you can also order from Amazon. Use olive oil (not vegetable oil!) and make sure to keep processing the mixture. It will take a few minutes to come together, but I promise it will!
Next time you’re trying out a recipe that calls for tahini, make it yourself instead of rushing to the store and paying for a tiny tube! You can make this in 10 minutes, and that’s a lot quicker than a trip to the grocery store. Stay tuned for a paleo-friendly hummus featuring…tahini!
- Toast sesame seeds in a dry pan over low-medium heat until they reach a golden color and smell fragrant. Remove seeds from pan immediately to prevent burning.
- Add olive oil to a blender or food processor, then add sesame seeds.
- Pulse mixture, scraping down sides if necessary. Continue to blend/process mixture until a smooth consistency is reached (about 5 minutes).
- Mixture will be very thick and coarse at the beginning; do not add more oil. Keep processing mixture until a smooth consistency is reached.
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