MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Tahini
Categories: Condiments, Middle east
     Yield: 3 /4 cups

     1 c  Hulled sesame seeds
     3 tb Extra virgin olive oil; or
          -more

 Heat a clean, dry cast iron or heavy duty skillet over medium high
 heat and add the sesame seeds. Stir frequently until they begin to
 turn golden brown and then stir constantly. Be careful, sesame seeds
 burn very easily.

 Once they're toasted, let them cool a few minutes then add them to a
 food processor.

 Start by adding 3 tb olive oil. Process the mixture into a paste,
 scraping down the sides. Add more olive oil until you reach the
 desired consistency (* see Note).

 Makes a little less than 3/4 c tahini paste, depending on how much
 olive oil you use.

 Store the tahini paste in the refrigerator in an airtight jar. Will
 keep for several months.

 Notes:

 * The texture may be slightly gritty, which isn't a problem, you won't
   notice it at all when you use it to make hummus for example. But if
   you want it a little smoother you can run it again through a
   high-powered food blender (I used my Vitamix).

 * Instead of olive oil you can also use sesame oil, but olive oil is
   traditional. (Use raw sesame oil, not toasted, or the tahini will
   have an overpowering "Chinese food" flavor.)

 Recipe by Kimberly Killebrew

 Recipe FROM:
 <https://www.daringgourmet.com/how-to-make-homemade-tahini-paste/>

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