• 2 cups sesame seeds
  • 1/3 C olive oil



Heat a heavy, wide-bottomed sauté pan over medium-high heat. Add sesame seeds and toast lightly for about 2 minutes, shaking the pan so they toast evenly: they are done as soon as they start to brown. Transfer to a bowl and let cool completely.

Put the toasted sesame seeds in a food processor and drizzle in the olive oil. Pulse for 3 to 5 minutes, or until it’s as smooth as you can get it. Add a little more olive oil if necessary.

Remove from food processor and store in the refrigerator.




  • 1 15 oz can chickpeas drained
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • ½ teaspoon sea salt
  • 2 tablespoons tahini
  • 2 Tablespoons virgin olive oil



Place all ingredients in your food processor and puree to desired consistency. Add a little purified water for a creamy consistency. Adjust flavor to your taste. Try adding a half teaspoon cumin for a more Middle Eastern variety.

Serves 6 to 8 as a dip or sandwich spread.