Ingredients

• Ingredients Scale 1x2x3x 3 cups hulled sesame seeds (1 lb.) (I used Bob’s Red Mill) optional ingredients generous pinch of salt, or to taste 1 1/2 – 2 tablespoons oil (sesame, light olive oil, avocado, canola, etc.) *see notes 1/2 – 1 teaspoon garlic powder

Preparation

• Instructions First, you may want to toast your seeds to bring out the most flavor, but this is optional. You want your seeds to become fragrant and slightly darker during the process.  Toast your seeds one of two ways: Preheat oven to 350. Place seeds on a roasting pan or rimmed cookie sheet and roast for about 10 – 15 minutes making sure to move them around every few minutes so the seeds on the bottom don’t burn. OR Dry roast over medium-low heat in a skillet using one cup at a time (add more or less depending on your skillet). Be sure to move the seeds around frequently to ensure that they don’t burn. Process the sesame seeds: Once you have toasted your seeds and they have cooled a bit, place them in your food processor or high-speed blender (add optional salt/garlic powder), and process until creamy, stopping to scrape down the sides a few times. The process will take approximately 5 – 10 minutes to blend depending on your equipment. Makes about 1 1/2 cups. Store: Keep in the pantry for 1 month (maybe more), in an airtight container. For maximum freshness, store it in the fridge for up to 6 months.