Tahini
Recipe by Bruce Harrison
Ingredients
- 1 tablespoon Meyer lemon juice
- 1 cloves garlic
- 1 cups sesame paste
- 1 cups ice water
- ½ tablespoon kosher salt
- chili oil, optional
Instructions
- Grate garlic on microplane and mix with lemon juice. Allow to sit for 10 minutes to reduce bite of garlic. Pour mixture into food processor, add 1 cup of ice water, then run food processor for a few seconds until mixed. Add sesame paste to food processor and run while drizzling in last cup of ice water. Add salt and mix until incorporated. Tahini will keep refrigerated in airtight container for up to 7 days.
- Serve cold. Top with chili oil for a kick.
