Home Made Low Carb Tahini Two Ways
Servings: 5
Easy, super simple and much healthier than a store-bought option. Twin recipe: a Sesame seeds classic version + a Pumpkin seeds option for reduced calcium and calories.
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Equipment
Ingredients
SESAME SEEDS TAHINI
- 150 g sesame seeds - hulled (U.S. option HERE)
- 30 g neutral oil like unrefined cold-pressed high-oleic sunflower oil (U.S. option HERE) or MCT oil (U.S. option HERE)
PUMPKIN SEEDS TAHINI
- 150 g pumpkin seeds - hulled (U.S. option HERE)
- 40 g neutral oil like unrefined cold-pressed high-oleic sunflower oil (U.S. option HERE) or MCT oil (U.S. option HERE)
Instructions
- toast seeds in a dry pan over medium-high heat until golden and fragrant - about 4 minutes, timed from the moment you put the pan over your heat source; sesame seeds will be glistening and aromatic; pumpkin seeds will begin to 'pop'.
- transfer immediately to a shallow dish to cool down completely.
- put the seeds in a small food processor and start blitzing - you will need to stop regularly to scrape down the sides of the mixer; add oil as you go and continue to blitz until smooth.
- store in a sealed glass container and keep refrigerated.
Notes
The sesame seed option will yield 170g. The pumpkin seed option will yield 180g.
Macros for 170g SESAME SEED tahini: Kcal 1210; F 115g; TC 19.4g; f 18.2g; NC 1.2g; P 34g.
Macros for 180g PUMPKIN SEED tahini: Kcal 1170; Fat 102g; Protein 55g; Net Carbs 2g.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).Nutrition
Serving: 30g | Calories: 213kcal | Carbohydrates: 0.2g | Protein: 6g | Fat: 20g
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