Homemade Tahini

• 1 cup sesame seeds, hulled or unhulled
• 1/4 cup olive oil
• 1/2 - 3/4 cup vegetable oil
• 2 tablespoons warm water

1. Preheat the oven to 350 degrees F.
2. Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast the nuts until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
3. Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
4. Add the salt and 1/4 cup of vegetable oil. Continue to puree until smooth. Add the water - this will give the mixture a lighter smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more vegetable oil in 1/4 cup increments until you achieve this texture (it took me about 3/4 cup).
5. Transfer the tahini to a sterilized jar and keep in the fridge for up to a month, with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.

sesame seeds, ubc, ubd ube, water

Taken from food52.com/recipes/18902-homemade-tahini (may not work)