Tahini

• 1 cup hulled sesame seeds
• 3–4 Tbsp. grapeseed oil
• 1 pinch salt

Warm a dry skillet over low heat and toast the sesame seeds gently until they start to change colour. Remove them to a pyrex bowl and let them cool.

When they've cooled, put them in a mini-food processor and whirl them for a minute or so until they begin to form a paste.

Add 3 Tbsp. of the oil (it doesn't have to be grapeseed oil, but it should be something fairly neutral, so a good, fruity olive oil is not what you want) and whirl it for another 2–3 minutes.

Check for consistency and flavour. You can add the salt now, and you may need to add another spoonful of oil and whirl it a wee bit more to get exactly what you want.