In a frying pan on a medium heat, dry roast the sesame seeds for 5 minutes. As they brown, the sesame seeds take on a sweet, hazelnut flavor.
Set aside on a plate and allow to cool for a few minutes.
Then, place your seeds in a blender and grind until you have a crumbly paste.
Add the olive oil (as well as sesame oil and salt, if using), and mix again for 1 to 2 minutes, until the paste is smooth.
Adjust the quantity of oil if necessary, adding more for a smoother tahini.
Your homemade tahini will keep for more than a month in an airtight jar. You can use it in hummus, eggplant caviar, falafel, etc. There are many ways to use your homemade tahini throughout Lebanese cuisine!