How to Make TAHINI and TAHINI DIP

April 12, 2007

I know there are several of you sprout seeds and like making

your food from scratch. There are some more urls at the bottom for making both

raw tahini as well as cooked plus tahini dip.

best wishes

Shan

How to Make Tahini & Tahini Dip

How do I make tahini?

According to Alan Davidson, author of The Oxford Companion to Food (Canada,

UK) , this is how tahini is made: Sesame seeds are soaked in water for 25

hours. They are then crushed to loosen the bran from the kernels. To separate

the

bran from the kernels, the seeds are soaked again is very salty water, where

the bran sinks. The floating kernels are skimmed off the water and then

grilled. At that point, it is ground in a mill, which produces the thick, oily

paste

known as tahini.

Since that's not very practical for making in most homes, we're thinking

perhaps you're asking how to make a tahini dip? If so, here's one option from

Middle Eastern Cooking (Canada, UK), by Christine Osborne. She says you can use

a

blender to make this recipe, although the result will be smoother and creamier

if made by hand.

Tahini

Ingredients:

2 cloves of garlic

Juice of 2 large lemons

6 Tbsp tahini

Pinch of ground cumin

1 tsp freshly chopped parsley

Instructions:

Crush the garlic and salt together. Mix with a little lemon juice and blend

with the tahini. Add the cumin and remaining lemon juice to form a smooth

paste, like peanut butter.

Use additional garlic if you want the tahini to taste stronger. If it is too

thick, loosen it with a little water.

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