Fundamental ingredient of Middle Eastern cuisine, the tahini sauce also called tahina or tahin, it is a creamy sesame puree that is usually served with falafels. It is also an ingredient that is part of hummus or chickpea puree and baba ganush or eggplant puree, although simply smeared with bread is already delicious if you are lazy to cook other elaborations.
If there is an easy preparation to make at home is this tahini sauce, for which you will only need a pan and a blender with blades. It's so simple, that if you are fond of preparing it at home you will never resort to commercial, because certainly the pronounced and powerful flavor is much more appreciated in the landlady, although with a more rustic texture than those sold in stores. I had never tried this version and I loved it, I encourage you to prepare it.
IngredientsFor 6 people
- Sesame seeds 200 g
- Extra virgin olive oil 90 ml
- 3g salt flower
How to make homemade tahini sauceDifficulty: Easy
- Total time 20 m
- Elaboration 20 m
We will begin, so that our sauce has a more pronounced flavor, toasting the sesame seeds. For that in a pan without any fat we put the seeds and brown for five minutes. If you buy roasted sesame, you can skip this step. Let the sesame cool for 10 minutes.
The next thing will be to put in the glass of a chopper or grinder the seeds and the pinch of salt flower. We start to chop the sesame, and when begin to form a paste we begin to add the oil little by little, until you get a creamy paste.
When we get to crush the texture we like, the we remove from the blender glass and pass it to a bowl or an airtight jar if we are not going to use it at the moment.
With what to accompany the homemade tahini sauce
The homemade tahini sauce It is kept for weeks in the refrigerator for use in different elaborations. If when filling it we see that there is a lot of air in the jar, we can protect the surface of the sauce with a small amount of olive oil. This is a powerful flavor sauce, for a softer flavor, you can use seeds without roasting and replace the oil with water or even light honey to achieve a variety with a sweet touch, ideal for example to accompany some eggplants.