How to Make Middle Eastern Tahini: Recipe and Video

In a few simple steps, raw sesame paste turns into a rich-tasting sauce that can serve as a condiment for any number of dishes.

How to make Middle Eastern tahini Haaretz

Tahini – this ancient Middle Eastern food is a staple throughout the region. With a few simple steps, raw sesame paste can be turned into a rich-tasting sauce that can serve as a condiment for any number of dishes. 

Sign up to Haaretz's Food newsletter to receive the latest recipes, food news and Israeli culinary trends, every Thursday. 

The word tahini is based on the Hebrew and Arabic word tchina, which means ground, a reference to the process by which the sesame seeds are ground into a paste. Sesame seeds are toasted before being ground between giant millstones, yielding a thick, sticky, oily paste.

Here, we turn that paste into one of the region’s simplest, most common foods by mixing that paste with water and lemon, creating a light, firm emulsion very different in texture from the original raw tahini.

As a bonus, tahini is full of nutrients, and rich in protein and good fats.

Ingredients:

3/4 cup raw tahini (200 grams / 7 oz)

2 garlic cloves

1/4 cup lemon juice (2 lemons)

1/2 cup cold water

1/4 teaspoon salt

Directions:

Blend all ingredients together until smooth. If desired, adjust quantities to achieve the taste or texture you prefer.