If you're serving this as a Middle Eastern dip or spread, use the paprika for extra flavor, but leave it out if your tahini will be the basis for a salad dressing or a noodle dish.

• Heat oven to 350°F. Once oven is hot, spread sesame seeds in a thin layer on a baking sheet and toast for 5 minutes in oven, shaking the sheet once to mix.

• Allow sesame seeds to cool, then process with oil in a food processor or blender until thick and creamy. You may need a little more or less than ½ cup oil.

• Garnish with paprika, if desired. Tahini will keep for up to 1 month in the refrigerator in a tightly sealed container, or store in the freezer and thaw before using.

PER 1 TABLESPOON Calories: 163 | Fat: 16g | Sodium: 2mg | Fiber: 2g | Protein: 3g