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This delicious vegan tahini recipe rocks with tons of nutritious foods, from falafel and vegan hummus to baba ganoush. Not to mention whole slews of tasty desserts. 😋
One of the best things about this tahini recipe beyond how tasty it is, is the sesame. Because in case you haven’t heard, sesame seeds are pretty dope.
In fact it wasn’t long ago that a study showed that sesame seeds are one of the best foods ever. According to Dr. Michael Greger, they “provide the most benefit of all nuts, seeds, legumes, and grains.”
The reason that’s important is because tahini is nearly 100% sesame. It only takes a little to load up!
Which is easy to do when it rocks with so many mouthwateringly delicious foods, including desserts.
Vegan Tahini Recipe
Tahini is incredibly versatile! Think dressings, dips, sauce, marinades, and more. In fact desserts made with tahini include parfaits, fudge, granola bars, and chocolate mousse.
You can also make blondies, halva, s’mores, cookies, pies, smoothies, and noodle dishes.
Here’s what you’ll need:
Equipment
- Food processor.
- Blender (if you don’t have a processor).
- Baking pan (if you toast the seeds).
- Mixing bowl.
- Spatula.
- Food storage container.
- Flatware/cutlery.
- Cutting board.
- Crockery.
- Kitchen cloth.
Sesame seeds are little powerhouses, which is why this tahini recipe is so rich.
However when you make it with raw, organic, ‘unhulled’ seeds, it’s better yet. They rock more fiber and nutrients than mechanically-hulled brands.
That’s because toasting and hulling crushes calcium, iron, and lignans. In fact unhulled seeds pack five times more calcium than hulled.
And when they’re sprouted? Read here why it’s the way to go.
Tahini Ingredients
- Sesame seeds.
- Extra virgin olive oil.
- Grains of Paradise.
- Pink salt.
And by the way, if you do prefer toasted seeds, bake them on 350 for 10-15 minutes before use. I also add dashes of Grains of Paradise and nutritional yeast.
To get Tahini premade go here.
Vegan Tahini Recipe
Tahini has long been a dip for falafel and is commonly called ‘falafel sauce’ for that reason.
It’s also a key ingredient in vegan hummus and baba ganoush.
Instructions
- Pour the seeds into a food processor or strong blender. If you want them toasted, bake on 350 for 10-15 minutes first.
- Add olive oil and process until you reach desired consistency, pausing the machine to stir.
- Add salt and herbs to taste.
- If it’s too thick, add more oil and adjust.
- Refrigerate in a sealed glass container.
And did I mention that tahini is perfecto in Buddha bowls? It rocks with tons of tasty veggies and legumes.
Like umami, it has a rich nutty vibe.
You’ll also find that tahini has a pretty long shelf life overall, and especially in a tightly sealed jar.
It can last for months—six, eight, up to a year.
I personally keep mine in the pantry closet where it’s cool and dark. I don’t like refrigerating it because it can get very hard.
Vegan Tahini Recipe
Equipment
- Blender. (If you don't have a food processor.)
- Baking pan. (If you toast the seeds.)
- Appetizer platter. (If applicable.)
Ingredients
- 3 cups sesame seeds.
- 3/4 cup extra-virgin olive oil.
- 1/4 tsp pink salt.
- 1/4 tsp Grains of Paradise. (Optional.)
- 1/4 tsp Nutritional yeast. (Optional.)
Instructions
- Pour the seeds into a food processor or strong blender. If you want them toasted, bake on 350 for 10-15 minutes first.
- Add olive oil and process until you reach desired consistency, pausing the machine to stir.
- Add salt and herbs to taste.
- If it's too thick, add more oil and adjust.
- Refrigerate in a sealed glass container.
Notes
Nutrition
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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
