1 cup sesame seeds
3 tablespoons neutral oil such as grapeseed or safflower oil
½ teaspoon sea salt
Place sesame seeds in a dry saute pan and over medium heat, cook for up to five minutes until golden, tossing and stirring frequently.
Remove from the pan and cool to room temperature then add to a small food processor and process until crumbly, about 30-60 seconds.
Add the oil and process until smooth and creamy, about another 30-60 seconds.
Blend in salt and store in an air tight container refrigerated for up to six months.
Keywords: Small Batch Homemade Tahini