On my last visit to the Zero Waste Store, The Refillery, I filled up one of their brown paper bags with some sesame seeds with one idea in mind – A Maple Tahini Paste recipe.
Now I love tahini – it is almost like peanut butter, but slightly richer and has a mild bitter tang. It is quite a versatile sauce and is used to make hummus and baba ganoush, but it can also be used in some not so obvious ways – such as drizzled over ice cream, salad or a bowl of granola.
Tahini is naturally vegan and gluten-free, tastes nutty and is dead simple to make.
For this tahini recipe, I decided I wanted to make a sweeter, creamier version so I added in maple syrup right towards the end of the process.
I lifted the spoon up to my lips to taste, and I was transported to heaven, and you will be too!
Highly recommend spreading liberally over pancakes if you are feeling like a decadent breakfast!
What you need to make Maple Tahini Paste
This recipe is simple and uses sesame seeds, extra virgin olive oil, salt and of course maple syrup.
The most important thing to remember is not to burn your sesame seeds as they will become very bitter.
I have detailed the exact process in the method below.
You will also need a blender of sorts – I used a Nutribullet. Once made, you can store your Maple Tahini in a glass jar in the fridge. Every so often, you may need to stir the tahini as it thickens up over time.
If it becomes too thick – simply add some more olive oil.
You won’t want to buy store bought Tahini again!
Check out my Instagram stories for the video too 😍
- Nutribullet / Blender
- Small glass jar
- Place two cups of sesame seeds into a pan over a low heat. It is very important that you stir constantly to ensure that the sesame seeds do not brown – they just need to go yellowish. This process should take less than 5 minutes. Sesame seeds can burn very quickly and will have an extremely bitter taste if they are taken to far, so it is crucial to keep an eye over them and stir constantly.
- As soon as the sesame seeds are toasted, remove from pan and allow to cool on a baking tray or large plate, not the pan as they will continue to toast.
- Once completely cooled, add your sesame seeds to a blender and blitz for a minute or so. If you have a Nutribullet, you will have to clean the blades every 10 seconds or so (I am so used to this issue with Nutribullets, it is what it is J)
- Now add your olive oil, blend for another minute, and then add your salt
- When the mixture is completely smooth (should take 3 – 4 minutes) add in your maple syrup and blend one last time
- Pour into a clean glass jar and swirl some more maple syrup over the top if you like
- Refrigerate and consume within one week
Disclaimer: This is a paid for recipe, created for The Refillery