Tahini paste is a condiment widely used in many cuisines from Lebanon to Bulgaria. This Levantine ingredient can be served out of the jar as a dip or added to aubergines to make baba ghannoush. In Mediterranean dishes it may be added to yoghurt and seasoned with sumac to form a sauce.
I mentioned that I felt showers are important in accommodation but they are not as vital as a decent bed. When not on holiday I sleep for about six and a half hours. On holiday that could extend to eight hours. That doesn’t include lying in bed reading which I do before I fall asleep. And having coffee in the morning while lazing in bed. With about a third of my day spent on a mattress it needs to be comfortable. And in the long run, splurging out on a bed that is firm is worth every cent. We tend to rebook where the sleep was best. To me, this also includes nice pillows and being warm in winter. Or cool in summer. Temperature can be vital to a good night’s sleep. Too hot and I’m restless, too cold and I shiver rather than sleep.
Whereas I have spent a fair bit of money on getting decent beds, I object to splurging out on something I can make at home at half the cost. Tahnini paste is one of these. It is so easy to make and I will never again be without it for hummus. I chose to add sesame oil to mine but you can leave this out if you don’t want the sesame flavour to be overpowering. You could also add more oil if you prefer a runnier paste, but personally I like mine to be thick. Tahani paste is very versatile and I shall be sharing a recipe soon as to what else you can make using it.
Click on the links for conversions and notes.
- 125g dehusked sesame seeds, lightly toasted
- 5mls sesame oil
- 15mls olive oil
- Place all of the ingredients into a blender
- Blitz until smooth
- Store in a sterilized glass jar and use as needed
Dave and I have returned from our overseas trip. We are back at work today and I will start replying to comments as soon as I can. You can see what we got up to by taking a look at our holiday blog.
Inspiration published on Lavender and Lime September 19:
- 2013 – Kiwi And Prosecco Cocktail
- 2012 – Okamai
- 2011 – Chicken And Sesame Noodles
- 2010 – Tarte Tatin