Tahini

Ingredients:
1 cup Sesame Seeds, about equal to one small bottle
2 to 4 tablespoons neutral flavored oil such as grape seed, vegetable, or a light olive oil
Pinch of salt, optional

*not my personal photo, I forgot to take my own

Directions:
TOAST SESAME SEEDS
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
Transfer toasted seeds to a baking sheet or large plate and cool completely.

MAKE TAHINI
Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
Add 2 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or slowly add the additional tablespoons of oil.
Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

TO STORE
Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.