Serving Size: 1-2 servings

Ingredients

• 1 cup of sesame seeds
• Minimum of 4 tablespoons of olive oil
• 1/4th teaspoon of turmeric
• 1/4th teaspoon of pepper
• ½ teaspoon of Hungarian paprika
• 1/4th teaspoon of garam masala
• 1/8th-1/4th teaspoon of cayenne (optional for spice lovers!)
• Himalayan Salt or sea salt
• 1/4th of a lemon
• Will need a food processor!!!
  !

Dry Frying the Sesame Seeds: 3-8 mins

• Heat a large skillet or frying pan on low-medium heat.
• Take your cup of sesame seeds and pour them in when the frying pan has some heat to it. Use a spoon to constantly stir the sesame seeds.
• Keep stirring!! Especially make sure to move the bottom layer of sesame seeds. The sesame seeds will start to release a heavenly aroma and turn a little yellow/brown similar to a popcorn kernel color.
• If you hear popping or start to see a lot of brown/dark brown seeds, the temperature is too high!!
• Stir for 5-7 minutes until a large percentage has turned that popcorn kernel color (light brown/gold). Put on to a plate and let it cool on a counter.
  

Making the tahini: 5-10 minutes.

• Once cooled, pour the sesame seeds into a food processor. Process the seeds for around 30-40 seconds until you get a thick paste of sesame seeds.
  
• Add your spices and oil! BE CREATIVE! Garlic, onion, and a number of other spices are highly recommended for your own custom recipe.
• NOTE* I use 4 tablespoons of olive oil to create a thicker tahini (almost a peanut butter consistency). This is a personal preference but you can add more olive oil or lemon juice to thin out the tahini.
• Squeeze the lemon wedge over your tahini, use a spoon to push any sesame seed residue off the sides of the processor, and process for another 30 seconds-60 seconds until a creamy, smooth blend is observed.
  
• Salt to taste