Add all ingredients to a food processor/blender and blend on high speed until mixture is smooth and creamy like a paste. It shouldn’t be chunky or too grainy. This will take about 5-10 minutes of blending. If it’s too thick add more water, if too thin add more sesame seeds.
Notes:
Tahini can be stored in an airtight container for 2-3 weeks in fridge.
If your tahini sauce is thick out of the fridge, let it soften/come to room temp or mix a bit of water with it. Certain oils can solidify in the fridge which is why it gets thicker OR the sesame seeds might have absorbed the liquids while in the fridge.
If you left the tahini sauce out and its separating, just give it a good stir and it should be good to use.
Recipe was prepared for Rodelle and Shelby Jenkins at @gooey.in.the.middle and Kathryn Herndon. Photos and video content taken by Kathryn Herndon at @kniftykat
