Tahini

1. Put the seeds in a medium skillet over medium heat. Toast them until golden brown and fragrant, shaking the pan often for even browning. It should take 5 to 8 minutes.
2. Immediately pour the seeds into a mini food proces- sor and let cool. Add the salt and grind until they have the consistency of coarse meal. Add 2 tablespoons of the oil and process 1 to 2 minutes. Add more oil, 1 table- spoon at a time, until the tahini has the consistency you prefer and the right flavor balance; you don’t want the olive oil flavor to become more prominent than the sesame. Store in an airtight container in the refrigerator for up to a month.

6 Ways to Change Up Tahini Sauce

1. Yogurt Tahini Sauce. Richer: Instead of water, use yogurt (whole milk, low-fat, or nonfat)
2. Coconut Tahini Sauce. Dynamite: Instead of water, use 1/2 cup coconut milk.
3. Roasted Pepper Tahini Sauce. Use either the main recipe or the preceding variations and add a roasted red pepper to the food processor.
4. Roasted Garlic Tahini Sauce. Deep and delicious: Instead of the raw garlic, use the soft flesh from 1 head roasted garlic.
5. Minty Tahini Sauce. Add 1 cup lightly packed fresh mint leaves to the food processor.
6. Curry Tahini Sauce. Replace the cumin with up to 2 tablespoons curry powder.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition