Ingredients (makes about 2 cups):

• 1 + 3/4 cups sesame seeds
• 2 tablespoons Guénard French Olive Oil
• 1 tablespoon Guénard Sesame Oil (optional)
• 1 pinch of salt (optional)

Preparation:

In a frying pan on a medium heat, dry roast the sesame seeds for 5 minutes. As they brown, the sesame seeds take on a sweet, hazelnut flavor.

Set aside on a plate and allow to cool for a few minutes.

Then, place your seeds in a blender and grind until you have a crumbly paste.

Add the olive oil (as well as sesame oil and salt, if using), and mix again for 1 to 2 minutes, until the paste is smooth.

Adjust the quantity of oil if necessary, adding more for a smoother tahini.

Your homemade tahini will keep for more than a month in an airtight jar. You can use it in hummus, eggplant caviar, falafel, etc.  There are many ways to use your homemade tahini throughout Lebanese cuisine!