Eosinophilic Esophagitis Friendly Homemade Tahini Paste
Total time20 min
Prep time5 min
Cook time10 min
4.5(15)
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Learn more →Ingredients
8 servings
- 2 cups hulled sesame seeds
- 2–3 tbsp neutral oil (such as avocado oil or light olive oil)
- ¼ tsp fine salt, or to taste
Instructions
- 1
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.
- 2
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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