Making homemade tahini is as simple as whizzing together sesame seeds, vegetable oil and a little salt in a small food processor or blender. Hulled seeds result in a creamier sauce, while unhulled seeds produce a darker, coarser paste with a rich, nutty flavor. Either way, the homemade version won't be as silky-smooth as its commercially-made cousin, but for a special addition to sandwiches, salad dressings or hummus, this 10-minute condiment is worth a try.
→ Get the recipe: Homemade Tahini, Creamy and Coarse at Food52
Have you ever made tahini from scratch?
Related: Recipe: Miso Tahini Dressing
(Image: Phoebe Lapine/Food52)