Tahini -- homemade version is easy to make

Commercial tahini comes in relatively large containers and since I only use it occasionally, it tends to become outdated before I finish a jar. Homemade tahini is easy to make and this batch makes just two recipes of our Smooth & Creamy Hummus or  Roasted Red Pepper & Garlic Hummus . No chance it will not be used on a timely basis.
Note -- We buy sesame seeds in bulk at Glenn's Bulk Food near Hutchinson, KS.

Homemade Tahini  Makes about 6 tablespoons, enough for 2 batches of our homemade Smooth & Creamy Hummus or our Roasted Red Pepper & Garlic Hummus
1 cup hulled sesame seeds (they'll be white in appearance if hulled)
3 to 4 tablespoons oil ( mild flavored such as light olive oil, canola, or grape seed)
Pinch of salt

1. Toast sesame seeds: Add seeds to a wide, dry saucepan over medium-low heat; stir constantly until seeds are fragrant and very lightly colored (not brown), 3 to 5 minutes -- watch carefully as sesame seeds can burn quickly. Remove from heat and cool.
   
   
   
   
2. To make the paste: Add toasted sesame seeds to the bowl of food processor; process until a crumbly paste forms, 2 to 3 minutes.
   
3. Add 3 tablespoons of oil and process for 2 or 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. 
4. Check tahini's consistency—it should be smooth and pourable. Add last tablespoon of oil and continue to process if needed.
   
5. Taste and add salt if needed. Process 5 to 10 seconds to mix.
6. Pour tahini in a jar, add lid and store in refrigerator for one month. It it separates, stir before using.
   

Recipe without photos . . .
Homemade Tahini  Makes about 6 tablespoons, enough for 2 batches of our homemade Smooth & Creamy Hummus or our Roasted Red Pepper & Garlic Hummus
1 cup hulled sesame seeds (they'll be white in appearance if hulled)
3 to 4 tablespoons oil ( mild flavored such as light olive oil, canola, or grape seed)
Pinch of salt

1. Toast sesame seeds: Add seeds to a wide, dry saucepan over medium-low heat; stir constantly until seeds are fragrant and very lightly colored (not brown), 3 to 5 minutes -- watch carefully as sesame seeds can burn quickly. Remove from heat and cool.
2. To make the paste: Add toasted sesame seeds to the bowl of food processor; process until a crumbly paste forms, 2 to 3 minutes.
3. Add 3 tablespoons of oil and process for 2 or 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. 
4. Check tahini's consistency—it should be smooth and pourable. Add last tablespoon of oil and continue to process if needed.
5. Taste and add salt if needed. Process 5 to 10 seconds to mix.
6. Pour tahini in a jar, add lid and store in refrigerator for one month. It it separates, stir before using.