Tahini is one of those basics that I never seam to have in the house when I want to whip up hummus or eggplant dip or chinese sesame noodles. Recently I found myself in the bulk food section of my co-op when I remembered the tahini. Could I make this myself? It’s just ground sesame seeds and salt, right? Granted, commercial tahini is made from hulled sesame seeds and the bulk seeds were un-hulled, but I guessed they would still work. And work they did! Homemade tahini has a rich, toasty, nuttiness with much more depth and flavor than tahini from a jar. It also has a slight undertone of bitterness, which I really enjoy. And it only took about 15 minutes to make.
