This simple three-ingredient paste turns sesame seeds into something silky and deeply nutty, with a toasting step that coaxes out real depth of flavor before anything hits the food processor. A slow grind with neutral oil and a pinch of salt is all it takes to get that pourable, glossy texture that's so much better than anything from a jar. It's a great staple to keep on hand for drizzling over roasted vegetables, whisking into dressings, or swirling into a bowl of grains. Because the ingredient list is so short and straightforward, this is an easy one to make and trust for a low FODMAP kitchen. Once it's chilling in the fridge, you'll have a smooth, spoonable paste ready whenever a recipe calls for that rich, toasty sesame flavor.
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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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