Kym’s Kitchen

Wednesday, 01 September 2010 18:14

Written by Editor

As it’s high summer now, I thought that a few dips that can be eaten with last week’s falafel recipe, carrot and cucumber batons etc out on the patio would be pleasant. So, part one this week. Vegetarians and non-vegetarians alike will appreciate this richly flavoured healthy Greek speciality and children will love dipping the vegetable batons.

Tahini

Ingredients:     (serves 4-6)

It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs

? ¼ cup vegetable oil

? 1 cup sesame seeds

? Preheat your oven to 340°F (170° C).
? Spread the sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this    impairs the flavour. Remove the sesame seeds and allow to cool briefly.    
? Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.    
? Process on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
? Add the rest of the oil, and continue to process the seeds to a paste.  Ensure that all the mix is blended to a paste.
? When the mixture is evenly smooth, transfer your tahini to a tight fitting glass jar using a flexible spatula,  to reduce  waste.