Halloween theatrical feasts have come and gone and so has Friday the 13th, but I share with you something dark, dramatic and bold - Spreadable Black Butter. Please don't be judgemental and deceived by its menacing appearance, it is nutty and subtly sweet. Give it a chance and it may win you over.
I've had a jar of these black tear-drop shaped seeds in my kitchen cupboards for a couple of years. I've reached for the jar a few times, but its mostly been used as a garnish than an ingredient in its own right. So recently when a Korean friend was telling me about the new rage in the West for (Kimchi and) Black Sesame Tahini being sweetened a little either with honey or maple syrup and then used as a spread, well I just had to give it a try.
I made it. I tried it. I spread on a toasted bagel and liked it, but the man in the house wasn't that keen on it. So, the sweet black sesame butter is pretty much all for me.
The only other time I've actually had black sesame seed paste was in a Japanese mochi rice cakes. And I liked that too, but again the man didn't, I guess black sesame seed paste is an acquired taste. I am sharing this with Kimmy at Healthy Vegan Fridays #74.
The recipe needs a little perfecting, but in a nutshell it has 100g toasted black sesame seeds, blended in my high speed Optimum 9400 Froothie Blender. Then finished off with a couple of tablespoons of neutral flavoured oil and a tablespoon of agave syrup. Its good for week or two if you seal it in a jam jar and keep it refrigerated.
Disclaimer: This post contains affiliated links with Froothie UK.
Other recommended Black Tahini recipes on blogosphere
Black Sesame Paste
DIY Black Tahini