Maple tahini dressing

There are two products that are proving elusive in standard UK supermarkets. One is carob powder, and the other is tahini. Both can be ordered online or picked up in larger health food stores, but I have been surprised at not being able to find them readily (although it is possible it is just my local stores!).

I will source both of these ingredients eventually, but while I'm waiting, I thought I would give homemade tahini a try. After all, it is just processed sesame seeds. I have made nut butters before; how hard could it be to make tahini?

The (potential) makings of tahini

For me, it turns out, quite hard! With hindsight, I should have toasted my sesame seeds to facilitate easier processing and enhanced flavour. My mix did not reach a buttery state. Moreover, I didn't like the taste. I remembered too late that I like unhulled tahini. My sesame seeds were hulled.

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