Toast the sesame seeds in the oven or on the stove until they are lightly golden brown. It is better to toast in 2 batches to toast them evenly. Stove Method: Toast the sesame seeds in a large pan over medium-low heat. Stir in 20-30 second intervals to avoid burning. When they give off their aroma and change color, start to stir often. When they will be lightly golden brown in almost 3-4 minutes, remove from the heat and place them into the food processor (or into the blender-if you have a high power blender).Oven Method: Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper and place the sesame seeds. As they give off their aroma in almost 3 minutes, open the oven door and stir with a spoon to toast them evenly. Repeat this stirring 3 more times. When they become lightly golden brown, remove from the oven and place into the food processor (or into a blender-if you have a high power blender).
Process them for almost 2 minutes. They will look crumbly. Scrape from the sides with a spoon and add 2 tablespoons of olive oil and process for 2 minutes. It should become together and have a thick consistency. Add 1 more tablespoon and process until it has a pourable consistency. If it is not pourable, you should add an extra tablespoon or more until you reach the consistency. You may use less oil if you reach the pourable consistency before 3 tablespoons. If it is gritty, you can sieve the mixture or use a blender to make it smoother.
You can store the tahini in an airtight container in the fridge for up to a month.
*The amount of olive oil needed depends on the machine. We are aiming a pourable consistency as possible as creamy. You should check the consistency and decide if you should add more or less than the amount stated in the recipe card.