Silky Smooth Sensation: The Magic of Homemade Tahini Sauce

| Team Atomberg
Silky Smooth Sensation: The Magic of Homemade Tahini Sauce

Equipment

  • Measuring Cups and Spoons
  • Cast Iron Skillet or Frying Pan
  • Spatula
  • Mason Jar
  • Atomberg Mixer Grinder
  • Atomberg 1.5 Litre Liquidising Jar

Note: This tahini sauce recipe has been made using the Atomberg MG 1. However, the new Atomberg Zenova Mixer Grinder takes things to the next level! So, pamper your taste buds with silky smooth and delectable tahini sauce made with the Atomberg Zenova, which comes with a unique Coarse Mode, Advanced Safety Features like an LED safety indicator, and a powerful motor.

Method of Preparation

  • Start by heating your cast iron skillet or frying pan on the stove on low heat.
  • Add 1 cup of sesame seeds to the pan.
  • Keep stirring the sesame seeds to roast them evenly, careful not to burn any single seed.
  • Keep the heat on low and turn it off once all the sesame seeds are roasted and fragrant.
  • Now, take the freshly roasted sesame seeds and add them to the liquidising jar of the Atomberg mixer grinder.
  • Place the jar on the mixer grinder unit and secure the lid on the jar, noting that the light has turned blue.
  • Then, grind on the slow mode (coarse mode in the case of the Atomberg Zenova mixer grinder).
  • Grind for about a minute till the seeds have turned into a crumbly paste.
  • Then, open the lid and add 2 tablespoons of the olive oil.
  • Close the lid and grind on the slow mode for another 2-3 minutes (coarse mode in the case of the Atomberg Zenova mixer grinder).
  • At this point, remove the lid and check the consistency of the sauce - if you are satisfied, you can remove the jar from the machine and pour out the contents into a mason jar.
  • If you want it to be slightly more runny, then you can scrape down the sides and continue grinding by adding little quantities of oil, always checking the consistency before adding more.
  • Once fully satisfied, pour out the sauce into a clean mason jar, using a spatula to scrape down the sides.
  • Taste the sauce and if you wish to, add salt and mix well to complete the recipe.

To Conclude

There you have it - your creamy and rich sesame tahini sauce is all ready to be consumed and devoured. So, go ahead and add it to wraps, falafels, shawarmas, salads, rice bowls, sandwiches, and much more to take every bite to the next level.

Tips/Tricks

  • This recipe uses hulled sesame seeds for a bright and white colour. However, you can also use unhulled seeds, which are a richer source of iron and calcium. These seeds are unrefined and still have the hull, which will give the final sauce a much darker colour, also leading to a potentially bitter taste.
  • Once you are done making the sauce, you can also pass it through a sieve to filter out chunks of seeds that could not be ground finely. This will result in a finer and silkier sauce.
  • If you do not have olive oil, you can use any other neutral oil to grind the sesame seeds with instead. You can go for avocado, vegetable, or grapeseed oil as well. To add to the rich flavour, you can also use sesame oil.
  • This recipe can last in the fridge for about a month if stored in an airtight mason jar. However, much like any nut butter, you may notice the sauce separating after a while. If that happens, you can simply give the sauce a good mix inside the jar itself and it will be all ready for use once again.