Homemade tahini is so easy to make and even easier to infuse. This recipe is quick and makes tahini that tastes so much better than store bought brands.
Yield: 2 cups
Servings: 32 1-tablespoon servings
Prep Time: 20 minutes
Cook Time: 6 minutes
Approximate THC per serving*:
10%: 3.8 mg
15%: 5.7 mg
20%: 7.6 mg
3 cups raw, hulled sesame seeds (unhulled sesame seeds tend to make tahini bitter and grainy)
1/4 cup canna-olive oil
1/4 cup olive oil (you may not need to use the entire amount, depending on how thin you want your tahini)
1/4 cup parsley, minced
Preheat oven to 325°F.
Spread the sesame seeds evenly onto a large baking sheet. Roast for 6 minutes, shaking pan every minute or so (trust me, it's working it!) Remove seeds from the oven and let cool for 10 minutes
Place seeds in a food processor and pulse until they become a paste. Continue pulsing while slowly drizzling in the canna-olive oil. Drizzle in olive oil until you reach your desired consistency. When the mixture is smooth and creamy, transfer it fro the food processor to a medium bowl.
*Approximate dose per serving is based on 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.