Body Nutrition Sides, Dips & Condiments

TAHINI

Tahini how to make it at home

Tahini how to make it at home Tahini how to make it at homeThe other day I was making hummus and preparing the recipe for the blog, and I figured out it would be worth it to make a blog post about tahini first. No hummus without tahini, right? To make tahini you only need one ingredient: sesame seeds, but you can also add a bit of cold-pressed sesame oil to blend it faster. In any case, it takes a few minutes to make tahini, and it is healthier and more affordable than the one you buy in the store. I prefer to make a small dose and use it within a month. That way it doesn’t stay too long on a shelf or in the fridge, and I always have fresh tahini on the hand. Tahini is an excellent source of minerals (copper, manganese, calcium), protein and dietary fiber. It can be served instead of butter on bread, as an addition to Asian, Middle Eastern or North African dishes, as a dip or salad dressing or as an indispensable hummus ingredient.

INGREDIENTS:

  • 150 g sesame seeds
  • 2 tbsp. cold pressed sesame oil
  • pinch of salt

INSTRUCTIONS:

  1. Toast sesame seeds in a dry skillet and cook over medium heat, continually stirring for about 5 minutes or until the seeds are lightly colored and fragrant. Take care the seeds are not getting dark brown because they can burn very quickly.
  2. Remove from the heat, let cool a bit, and then place the toasted seeds in a food processor or chopper (if using a hand blender). Add oil and salt if using, and blend until smooth or until it reaches the desired consistency (oil and warmth fasten the blending process).
  3. Store the tahini in a sealed container in a cool and dry place or refrigerate and use within a month.

HRVATSKI
Neki dan sam pravila humus i pripremala recept za blog te zaključila da prvo moram podijeliti recept za tahini. Nema humusa bez tahinija, zar ne? Da biste napravili tahini trebate samo sezamove sjemenke, ali možete dodati i malo hladno prešanog sezamovog ulja kako bi ubrzali proces. U svakom slučaju potrebno je svega nekoliko minuta i dobijete zdraviji i povoljniji tahini od onog iz trgovine. Ja ga pravim u maloj dozi i iskoristim u roku od mjesec dana. Tako ga ne držim predugo na polici ili u hladnjaku i uvijek imam svježi tahini pri ruci. Tahini je izvrstan izvor minerala (bakar, mangan, kalcij), proteina i vlakana. Može se poslužiti umjesto maslaca na kruhu, kao dodatak azijskim, bliskoistočnim ili sjevernoafričkim jelima, kao umak ili preljev za salate ili kao neizostavni dodatak humusu.

SASTOJCI:

  • 150 g sjemenki sezama
  • 2 jušne žlice hladno prešanog sezamovog ulja
  • prstohvat soli

UPUTE:

  1. Tostirajte sezam u tavi bez ulja na srednje jakoj vatri, stalno miješajući oko 5 minuta ili dok sezam ne pozlati i ne pusti miris. Pazite da ne potamni jer može vrlo brzo izgorjeti.
  2. Uklonite s vatre, ostavite da se malo ohladi i zatim stavite sezam u procesor ili sjeckalicu (za štapni mikser), dodajte ulje i sol ako koristite i blendajte sve dok se ne pretvori u glatku smjesu ili dok ne dostigne željenu konzistenciju (ulje i toplina ubrzavaju postupak).
  3. Čuvajte tahini u hermetički zatvorenoj posudi na hladnom i suhom mjestu ili u hladnjaku i iskoristite ga u roku od mjesec dana.

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