Toasting the sesame seeds in a dry skillet before blending is what gives this tahini its deep, nutty flavor and gorgeous golden hue — a step that's easy to skip but makes all the difference. Once cooled, the seeds break down in the food processor into a coarse crumble, then smooth out into a silky, pourable paste with a bit of neutral oil worked in gradually. The result is a rich, glossy tahini that flows slowly off a spoon, perfect for drizzling over roasted vegetables, whisking into dressings, or swirling into hummus. Since you're controlling every ingredient that goes into the jar, this homemade version is an easy way to keep your pantry staples in line with an added salt free lifestyle. It keeps well in the fridge for weeks, so it's worth making a batch to always have on hand.
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Heat a large dry skillet over medium-low heat. Add the sesame seeds in a single layer and toast, stirring frequently, for 4–6 minutes, until they are lightly golden and fragrant — watch closely, as they can go from golden to bitter quickly. Remove from the heat and let cool for 5 minutes.
Transfer the cooled sesame seeds to a food processor and process for 1 minute, until the seeds break down into a coarse, crumbly paste.
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