Tahini is one of the most versatile ingredients to keep on hand, and it is very simple to make from sesame seeds. Once your jar is ready, it turns in a few minutes into a fragrant salad dressing with ginger and coriander, which goes just as well with raw vegetables as with mixed salads. Two recipes in one, so you never run out of this essential base again.
Raw homemade tahini and ginger salad dressing
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Ingredients
Homemade tahini
- 500 g plain sesame seeds (unroasted)
- 1 generous pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Tahini salad dressing
- 2 tablespoons tahini (the recipe above, or shop-bought raw sesame tahini)
- 1 tablespoon light soy sauce or tamari
- 1 tablespoon filtered and hydrogenated water
- 1 tablespoon rice vinegar
- 1 tablespoon fresh coriander, finely chopped
- 1 teaspoon grated fresh ginger (or the equivalent in raw ginger)
- 1 good pinch of white pepper
- chilli flakes, to finish
- 1 to 2 garlic cloves, finely sliced (optional, but delicious in this dressing)
Method
Homemade tahini
- Put the plain sesame seeds and the salt into the bowl of the food processor.
- Blend for 10 to 20 minutes depending on the power of the machine: the seeds first turn into a powder, then a thick paste, and finally a smooth, runny cream. Scrape down the sides from time to time.
- If the motor heats up, take a few breaks of two or three minutes so that the cream stays at a low temperature.
- Transfer to a very clean glass jar and store in the fridge.
Tahini salad dressing
- In a small bowl, mix all the ingredients except the chilli flakes until you get a smooth dressing.
- Taste and adjust the seasoning if needed.
- Sprinkle with chilli flakes and serve over the salad of your choice. The dressing keeps for a few days in the fridge.
Tip
Plain sesame seeds keep longer when stored somewhere cool: a good habit if you make tahini in large quantities. For a milder taste, choose hulled seeds; whole seeds give a more rustic, slightly more bitter tahini. If the dressing thickens in the fridge, simply loosen it with a spoonful of water.
FAQ: your questions about homemade tahini and its salad dressing
What is tahini?
Tahini, also called tahina, is a cream made by finely grinding sesame seeds, sometimes with a little salt. Widely used in the Middle East, it goes into hummus, baba ganoush and many sauces. Its flavour is mild and slightly bitter, and its texture ranges from pasty to runny depending on how long it is blended. Made with plain unroasted seeds, as here, it has a clear, delicate sesame taste.
How do you make tahini?
All you need is a food processor and a little patience: blend 500 g of plain sesame seeds with a generous pinch of salt for 10 to 20 minutes. The seeds go through a powder stage, then a compact paste, before releasing their oil and becoming creamy. Scrape down the sides regularly and take a few breaks if the machine heats up. Then pour the tahini into a clean jar and keep it in the fridge.
How do you make a homemade tahini dressing?
The idea is to thin tahini with an acidic ingredient and a little water until it has a coating texture. In this version, 2 tablespoons of tahini are mixed with 1 tablespoon of tamari, 1 tablespoon of rice vinegar, 1 tablespoon of water, coriander, grated ginger, white pepper and, if you like, garlic. The tahini may thicken at first when it meets the vinegar: keep stirring and add a little water if needed. Sprinkle with chilli flakes just before serving.
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