I’m going to be making some hummus in the next few days so I wanted to get my tahini made beforehand. Tahini is great for many other things as well – it goes great for salad dressings, other dips, and falafel to name a few. It’s very easy to make and costs much less to make it at home than it does to buy at the store, and you aren’t getting any of the preservatives.
Preheat the oven to 350F and spread the seeds on a baking sheet. Gently stir them every few minutes and let them become lightly golden, about 15 minutes. Remove from the oven and allow them to completely cool. Place in a food processor with the salt and start to blend. Slowly add the olive oil to the seeds and keep blending. (I have to stop every 30 seconds or so to scrape the sides with a spatula, my food processor isn’t the best.) Blend until the tahini has become creamy. Store in an airtight container in the fridge for up to 2 weeks.