If you're in need of a Tahini substitute for a tasty Mediterranean dish, I've found 6 alternatives that can fill the role of Tahini in a pinch! Its creamy texture and distinct flavor of toasted sesame seeds can be hard to replicate, but with this guide, you can come very close!
3tablespooncanola oil(or your oil of choice, more as needed)
¼teaspoonsalt(to taste)
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Instructions
To begin, heat a dry skillet (no oil or butter) over medium heat. Add sesame seeds to the skillet and stir frequently to toast on all sides until they become fragrant (3-5 minutes).
Once seeds offer a nice, toasted aroma, take them off the heat and transfer them to a food processor. Add oil to your food processor and blend briefly (*depending on your oil and the consistency you want, you may need to add more oil). Then, add the salt and continue to blend.
Taste your tahini and add more salt or oil if needed. Continue to blend until you reach your desired consistency. Place your tahini in an airtight container and refrigerate it for up to 1 month.
Notes
Sesame seeds burn quickly, so monitor them closely as they are toasting.
Oils you could use in this recipe include but are not limited to: Olive oil, grapeseed oil, sunflower oil, sesame oil, or vegetable oil. If using sesame oil, make sure it is raw sesame oil, not toasted. Toasted sesame oil is overpowering and will give your tahini a "Chinese food" flavor.
Due to the low volume of liquid in this recipe, a food processor is preferred to a blender. If your food processor is not very powerful, it should still work but the texture might be a tad more grainy.