homemade raw tahini: soak sesame seeds in water for 2+ hours. drain water and grind in food processor. use water, cold-pressed organic oil (like flax) and lemon juice to coerce the food processor to not be a wimpy piece of shit. stop grinding when smooth, creamy and delicious.
homemade toasted sesame tahini: toast sesame seeds in a skillet over medium heat until aromatic (do not step away! burning will occur). dump into food processor and grind the living daylights out of the little devils. keep grinding even if you think that the crumbly sesame paste will never turn to buttery goodness. yes, keep grinding (hopefully you have a processor that doesn’t require you to hold the button down the entire time…). stop grinding when smooth, creamy and delicious.