Tahini

makes about 1 cup

1 cup sesame seeds

2-4 tablespoons neutral oil, such as grapeseed oil, olive oil, or canola oil

fine sea salt, to taste

1. Toast the sesame seeds in a large skillet over medium heat until golden brown and fragrant. Remove the seeds from the skillet and place on a large plate or baking sheet to cool.

2. Add the cooled sesame seeds to the bowl of a food processor fitted with the metal blade. Process the seeds for 2-3 minutes or until crumbly.

3. Add two tablespoons of oil and process for 1-2 minutes, scraping down the sides of the bowl as necessary, until a smooth paste forms. Add more oil, one tablespoon at a time, for a thinner tahini. Season to taste with salt.

4. Spoon the tahini into a container with an airtight lid. The tahini can be stored in the refrigerator for several weeks.