Okay, so black tahini is a relatively new ‘ingredient’ to use in western cultures and isn’t something you’ll see a lot in grocery stores. However, it’s used more in middle eastern cuisine and something I’ve always been intrigued about. I’ve maybe bought a couple of jars before, but it’s not something that I’d used on a weekly basis. However, now I’m really getting back into it and wanting to find new ways to use this delicious vegan, gluten-free homemade two-ingredient black tahini. In fact, now might be the perfect time to add black tahini to your diet. Just in time to make some gorgeous black Halloween treats. Think black sesame paste cookies and ice cream or even black hummus, with a drizzle of olive oil. And it’s not only Halloween that could do with some sprucing up. I love to mix out tahini for this black tahini in a variety of recipes to mix things up and see what people think. There are multiple ways you’re able to use this unique ingredient and I’d love to hear your own favorite ways in the comments below.
What is black tahini and how is it different from normal tahini?
Unlike normal tahini which uses hulled white seeds, Black tahini is made from unhulled black sesame seeds. These are slightly more bitter in taste compared to white sesame seeds and much more intense in flavor- a nutty flavor but almost ‘burnt’ tasting, in a way. But in a nice way, if that makes sense. I’m probably really not doing it justice. However, the best way to understand the taste is to make this recipe and see for yourself. I’ve also read that black sesame seeds have more antioxidants and are higher in calcium and protein, so win-win! In terms of the uses for black tahini, I definitely wouldn’t say that it’s interchangeable with white tahini. However, it’s definitely fun to experiment- think black hummus or black sesame latte (coming soon to the blog)! In terms of texture, black tahini is really hard to describe. It’s an almost tar-like consistency, due to the sesame hulls. However, this is why it’s great for baked goods too!
How to make homemade black tahini
Unlike with my white tahini recipe, this black version doesn’t use toasted sesame seeds. As the toasting process is what helps the seeds to release their oils, thus making them easier to blend, for this recipe I’ve included additional sesame oil into the recipe. To make this two-ingredient, homemade black tahini you first simple blend the seeds in a high-speed food processor/blender for a couple of minutes. Just enough to obtain a crumbly paste and begin grinding them down. It’s then time to add the sesame oil and blend again till you have a smoother consistency. The longer you blend, the runnier the paste will be. Note: the texture of this tahini is different than the normal white tahini which is normally smoother. You can then store this in an airtight glass container. This will last in the fridge for around a month and is perfect to add in all your vegan & gluten-free recipes ( and others!). It can be used anywhere you would use normal tahini as well as to create new interesting recipes like halwa, black tahini cookies or yummy gluten-free baking, etc. Note* The separation of the oils and seeds in the jar is natural over time. Simply stir the tahini before you use it and it’ll be good to go. If you give this recipe a go, I’d love to know your thoughts in the comments below. Also, feel free to tag me in your creations @AlphaFoodie.
Other DIY recipes you might like
If you’re wanting some inspiration for other DIY’s. How about this simple DIY Coconut Butter, Simple Homemade Two-Ingredient Peanut Butter or even the original tahini recipe (along with Lemon Tahini Sauce and Lemon Herb Tahini Sauce). You may also like my post for this DIY: How to make Vanilla Powder or 5-Seed DIY Vegan Protein Powder / Blend. And that’s just to name a few of the posts I have on this blog. If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
