Tahini (vegan). Tahini is a seed butter made from ground hulled sesame seeds. It is one of the most common ingredients in Middle Eastern cuisine, and an essential ingredient in hummus. Many Middle Eastern recipes feature a vegan dressing or sauce made from tahini.
The original recipe uses toasted sesame seeds, although we sometimes make tahini with raw sesame seeds and it's so delicious too.
This tahini sauce is totally divine poured over all kinds of savory dishes.
Of course it's wonderful on middle eastern type dishes like vegan falafel or vegan shawarma but it's also delicious drizzled over salad or on a vegan taco!
You can have Tahini (vegan) using 1 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Tahini (vegan)
- You need 300 g of graines de sésame.
It's a fabulous vegan condiment that can be used in hummus, tahini sauce or drizzled on avocado toast! Enjoy it as a sauce on tahini toast, roasted vegetables, or salad dressing. So many delicious vegan sauces and dressings have tahini at the base of them. Tahini can be enjoyed in a variety of consistencies, just like peanut butter and almond butter.
Tahini (vegan) instructions
- Commencer par torréfier les graines de sésame en les faisant griller quelques minutes dans une poêle à sec ou au four. Cette étape n'est pas obligatoire, mais le fait de les torréfier donne un meilleur goût ensuite..
- Mixer les graines de sésame en plusieurs étapes afin d'éviter de faire trop chauffer. On mixe 1 ou 2 mn puis on fait une pose de 10 mn. Bien racler les parois du mixeur à chaque fois. Au bout d'un moment, les graines de sésame vont se transformer en une pâte épaisse et légèrement liquide. Verser dans un bocal. Se conserve des mois à température ambiante..
If you want it to be a bit runny, like a dressing or a sauce, add more oil. If you want it to be viscous and dip-like, add less oil. As you can see from the ingredient list, tahini is vegan. Ingredients for Vegan Gluten free Tahini Oatmeal Cookies. Smooth tahini is the base volume and fat in this recipe.