In this recipe I use olive oil to help blend the seeds in my quickly dying blender. Clearly sesame seed oil would be best, but I can't find good, fresh tasting sesame seed oil. It always seems bitter, so instead of using something that tastes bad, I just use my good tasting olive oil that is always on hand. I buy my sesame seeds in bulk at the Indian grocery store. I buy a lot of things in bulk at the Indian grocery including spices. We use sesame seeds all the time for yummy rice, and now we use them for this. The small jar I made here will last me for at least two months and it should actually keep longer than that in the fridge.
|plain hulled sesame seeds|
|toast in a medium hot pan until lightly browned (note that is oil from the seeds)|
|then transfer to the blender with some olive oil to help it break down|
|blend until desired smoothness, I like some whole seeds in mine|
|store in a jar in the refrigerator until ready to use|
|in hummus, salad dressing, dips, etc|