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| Servings |
cups, more or less
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Ingredients
- 4 cups sesame seeds
- 4-6 Tbsp Ghee or cultured ghee, melted
- Himalayan pink salt
Ingredients
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Instructions
- Pan toast the sesame seeds in a dry skillet, stirring until seeds are lightly colored and fragrant, about 5 minutes. Remove from heat and cool completely.
- Transfer cooled sesame seeds to a blender. Grind, using a tamper to move and push the seeds around until completely ground and beginning to stick together. If you don't have a tamper, periodically stop to scrape sides with a spatula.
- Add salt and 2 Tbsp melted ghee, blending and adding more ghee to reach desired consistency. Taste and adjust salt to personal preference.
- Transfer tahini to a glass jar with a lid. Store in the refrigerator. If the mixture separates, stir before using.