Pete Evans, the host of our TV show, Moveable Feast with Fine Cooking, loves the Middle Eastern sesame paste called tahini. (You’ll find some in the dressing for his Herb Salad with Pistachios and Raisins)
Like Pete, we also like the earthy flavor of tahini, but what we don’t like is the strength it takes to stir it once the oil has separated from the ground seeds, as shown above in the can and out of the can. You can keep tahini emulsified for weeks by simply giving it a whir in a food processor or blender. After processing, refrigerate it airtight. Next time you need it, there will be little to no oil on top to be stirred in.