- Toast sesame seeds by heating a large dry skillet on low-medium heat. Add sesame seeds and toast (stirring constantly) until fragrant and slightly golden (not brown) – about 3-5 minutes. Transfer to large baking sheet to cool completely. Be careful as sesame seeds burn very easily.
- Once cooled, add sesame seeds to food processor and process until you get a thick, crumbly paste- about 1 minute. Add 2 tablespoons of oil and process until creamy smooth. Add oil one tablespoon at a time until you reach desired consistency.
- Store in airtight glass jar for up to a month in refrigerator.
The amount of oil you use depends on the consistency that you like. I prefer mine quite runny, so I add 4-5 tablespoons of oil. Start with 2 tablespoons and add more oil one tablespoon at a time until you get it just right.