I am sure you’re well acquainted with regular tahini, but have you heard of black tahini? Black tahini is made from (surprise surpise) black sesame seeds which have a stronger, nuttier and slightly bitter (in a pleasant way of course) flavour profile as compared to white sesame seeds (which have a sweeter profile instead). When blended into a paste, this homemade black tahini is super nutty and delicious.
So watch as I compare the number 1 ranked Tahini recipe on youtube against my black sesame butter of nutty goodness. We will cover some tips on how to toast you black sesame seeds and why we are substituting regular neutral vegetable oil as used in the Tahini recipe in this black tahini recipe. Watch out for the secret ingredient, Nigella Seeds (aka black cumin or black seeds), which will add an additional layer of complexity to this dish and anti-oxidants.
Both are definitely delicious, but which do you prefer? Let me know in the comments section below!
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The number 1 Tahini recipe on RU-vid by Joanne and Adam from the Inspired Taste RU-vid Channel can be found at:
• Easy Homemade Tahini R...
www.inspiredtaste.net/26901/e...
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To Make The No. 1 Ranked Tahini Recipe on RU-vid (as found on the Inspired Taste’s official site : www.inspiredtaste.net/26901/e...)
1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
Pinch of salt, optional
1) Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
2) Transfer toasted seeds to a baking sheet or large plate and cool completely.
3) Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
4) Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
5) Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
6) Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
To make the Black Tahini
2 cups of toasted black sesame seeds (or optionally ¾ cup of toasted black sesame seeds and ¼ toasted nigella seeds as shown in the video)
4 to 5 Tbsp of sesame oil
1) Toast the black sesame seeds (and nigella seeds if using) over medium heat for about 3 to 5 minutes. Stir regularly to avoid burning the black sesame seeds (and nigella seeds if using).
2) Next place the toasted black sesame seeds (and nigella seeds if using) in a blender and blend until you get a rough crumbly paste.
3) Now add about 4 to Tbsp of sesame or until you get your desired thickness. Feel free to add more oil if you prefer. We are using sesame oil instead of neutral vegetable oil to add a nuttier flavor profile to the final product.
4) Store the black tahini in the fridge.
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