Triple-Tested recipes
Let’s talk about TAHINI
You can drizzle it over salad, bake it in a cake or even mix it into a milkshake. Try our Triple-Tested recipes for a taste of tahini magic…
GH TIP
Make sure the processor/blender bowl, blade and lid are completely dry before use.
Home-made Tahini
For a super-smooth result, use a high-speed blender. Tahini makes a great addition to sauces, dips and dressings – and adds a punch of flavour drizzled over finished recipes.
Hands-on time 10min, plus cooling. Cooking time about 20min. Makes 275g
• 300g white sesame seeds
1
Preheat oven to 180°C (160°C fan) mark 4 and line a large baking tray with baking parchment. Add the sesame seeds and spread to an even layer. Roast in the oven for 20min, or until lightly toasted but still pale (watch them carefully, you don’t want them to brown). Remove from the oven and leave to cool completely.
2
In a food processor or high-speed blender (see intro and GH TIP), whizz the cooled sesame seeds for 5-6min, scraping down the sides occasionally, or until smooth and pourable. Use immediately, or transfer to a sterilised jar or airtight container and chill until needed (up to 4 weeks; stir well before using).
PER TBSP 105cals, 4g protein, 10g fat (2g saturates), 0g carbs (0g total sugars), 2g fibre
WHAT’S IN A DRIZZLE?
GH health and features editor Sarah Maber gives the lowdown on the benefits of tahini.
‘Tahini boasts a long list of nutrients and health benefits – not bad for a humble pantry staple! Sesame seeds, the main ingredient in tahini, have a powerful impact on heart health, decreasing several risk factors for high blood pressure and high cholesterol. Studies suggest that sesame seeds also lower chronic inflammation, which can contribute to conditions such as cancer, diabetes, osteoarthritis and autoimmune disorders. Nutritionally, tahini contains more protein than milk, is a good source of vitamins B and E, and is also an important source of minerals such as magnesium, iron and calcium.’