Sesame seed paste
600 ml peeled white sesame seeds
30 - 100 ml peanut oil
Spread the sesame seeds in a thin layer on a baking sheet covered with parchment paper. Stirring every now and then, toast the seeds at 175 °C for
8 - 20 minutes, or until they are very lightly coloured and oily. Watch and stir the seeds regularly, they burn very easily.
Blend the seeds in a blender at high speed, adding oil little at a time, until the mixture is smooth and thin enough to pour out. If necessary, scrape down
the seeds from the sides of the blender container every now and then. Store the tahini in closed jar in refrigerator. Use it for flavouring sauces and dips or for making hummus.
Recipe source: adapted from rec.food.cooking posting, 1996.