This is a 15-minute exercise. All it takes is a blender, oil - vegetable or olive oil - and more sesame seeds than you'll find in a supermarket spice jar. Head to a Middle East market where they're sold in plastic bags.

To make 4 cups, you'll need 5 cups of seeds and approximately 1 1/2 cups of light oil. Vegetable will do.

Preheat oven to 350F.

Spread the sesame seeds on a baking sheet and toast them, turning them often with a spatula, for 5-10 minutes. Don't let them get brown. Tahini paste should be the color of your grandmother's best knitted suit.

Cool for half an hour then pour them into a blender or food processor. Add the oil and whiz until you get a thick but pourable glop. If it's too stiff, add more oil.

To store this or any other tahini, you should keep it in an airtight container in the fridge. It will last for up to 3 months but may go rancid any later than that. Stir it when you want to use it to incorporate the oil back into the paste.

Related Information...