Dry toast sesame seeds on your stovetop in a large pan until fragrant, do this at medium heat keeping the seeds moving, not letting them sit for too long to avoid burning.
Once the sesame seeds are hot and fragrant, they are ready to process. Some will darken in color, but some will not. As long as they are hot to the touch and aromatic with a few darker in color, they are ready to go.
Then add the sesame seeds to the food processor. Blend until smooth, adding toasted sesame oil to encourage blending. The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor.
If you taste your tahini and it's bitter, then you have made it correctly.
Nutrition Information is approximate.I've used both white and brown sesame seeds and I did not notice much of a difference in flavor.Be careful not to burn the sesame seeds, they do not all need to darken in color to be ready to blend. To Store: Store for a month or longer in the fridge or freeze for up to 3 months.Tahini will naturally separate after sitting. Just give it a good stir when you are ready to use it.www.planttestkitchen.com