{"id":2899,"date":"2014-08-18T22:26:41","date_gmt":"2014-08-18T20:26:41","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=2899"},"modified":"2017-11-14T09:55:42","modified_gmt":"2017-11-14T08:55:42","slug":"tahini","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/tahini\/","title":{"rendered":"Recette de tahini (pour houmous)"},"content":{"rendered":"\n<p>Le <strong>tahini<\/strong> est une p\u00e2te de s\u00e9same\u00a0\u00e0 base de\u00a0graines de s\u00e9same et juste un peu d&rsquo;huile. C&rsquo;est l\u2019ingr\u00e9dient indispensable pour bien\u00a0faire l&rsquo;<a title=\"Recette d\u2019houmous.\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/01\/houmous.html\">houmous<\/a> ou le baba ghanoush, respectivement, la p\u00e2te de pois chiches et d&rsquo;aubergines. Il peut \u00e9galement \u00eatre utilis\u00e9 dans des pr\u00e9parations sucr\u00e9es, comme le hava de s\u00e9same, dont celle \u00e0 la pistache est\u00a0d\u00e9licieuse.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire du tahini ?<\/h2>\n<p>Bien que l&rsquo;on puisse acheter le <strong>tahini<\/strong> d\u00e9j\u00e0 tout\u00a0pr\u00eat\u00a0dans\u00a0des magasins\u00a0sp\u00e9cialis\u00e9s, je n&rsquo;ai pas l&rsquo;habitude d&rsquo;en avoir conditionn\u00e9\u00a0chez moi, car je l&rsquo;utilise que de temps en temps.\u00a0Cependant, j&rsquo;ai toujours de graines de s\u00e9same.<\/p>\n<div id=\"attachment_10341\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/flic.kr\/p\/bzPZye\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10341\" class=\"size-full wp-image-10341\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/graines-de-sesame.jpg\" alt=\"Tahini (flickr.com)\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/graines-de-sesame.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/graines-de-sesame-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/graines-de-sesame-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><p id=\"caption-attachment-10341\" class=\"wp-caption-text\">Tahini (flickr.com)<\/p><\/div>\n<p>C&rsquo;est pourquoi je\u00a0le pr\u00e9pare juste quand j&rsquo;en ai besoin. Deux\u00a0cuiller\u00e9es \u00e0 soupe sont\u00a0suffisantes pour faire de l&rsquo;houmous. Normalement, je choisis d&rsquo;utiliser le mortier pour en pr\u00e9parer un peu et le moulin \u00e0 caf\u00e9 quand j&rsquo;ai besoin de plus de quantit\u00e9.<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/tahina.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Tahini pour houmous\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/tahina.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/tahina-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/tahina-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/08\/tahina.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/tahini\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de tahini (pour houmous)<\/h2>\n<span id=\"post-ratings-2899\" class=\"post-ratings\" data-nonce=\"29fdc499ac\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_2899_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(2899, 1, '1 Star');\" onmouseout=\"ratings_off(3.4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2899_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(2899, 2, '2 Stars');\" onmouseout=\"ratings_off(3.4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2899_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(2899, 3, '3 Stars');\" onmouseout=\"ratings_off(3.4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2899_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(2899, 4, '4 Stars');\" onmouseout=\"ratings_off(3.4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2899_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(2899, 5, '5 Stars');\" onmouseout=\"ratings_off(3.4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,40 \/ 5. Votes: 5<\/div><\/span><span id=\"post-ratings-2899-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT10M>10 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-11-14\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire du tahini. Recette facile. L\u2019ingr\u00e9dient indispensable pour bien faire l'houmous ou le caviar d'aubergines libanais. \" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe de s\u00e9same<\/li>\n<li itemprop=\"recipeIngredient\">Huile d&rsquo;olive<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale \u00e0 feu moyen, faire dorer\u00a0les graines de s\u00e9same jusqu&rsquo;\u00e0 ce qu&rsquo;elles deviennent l\u00e9g\u00e8rement dor\u00e9es. N&rsquo;oublier de remuer\u00a0souvent pour \u00e9viter de br\u00fbler les graines.<\/li>\n<li itemprop=\"recipeInstructions\">Passer les graines de s\u00e9same dor\u00e9es\u00a0et encore chaudes dans un mortier et les \u00e9craser\u00a0jusqu&rsquo;\u00e0 obtenir\u00a0une p\u00e2te \u00e9paisse.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter un peu d&rsquo;huile\u00a0et continuer \u00e0 travailler dans le mortier jusqu&rsquo;\u00e0 obtenir une p\u00e2te homog\u00e8ne.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat.<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez utiliser un moulin \u00e0 caf\u00e9 pour rendre le travail encore plus facile.<\/li>\n<li>L&rsquo;\u00e9tape 1 n&rsquo;est pas n\u00e9cessaire dans le cas o\u00f9 vous utilisez des graines de s\u00e9same grill\u00e9es.<\/li>\n<li>Si vous le souhaitez, vous pouvez \u00e9galement faire griller les graines de s\u00e9same au\u00a0four. Pour cela, placer une feuille de papier sulfuris\u00e9 sur le plateau du four et saupoudrer les\u00a0graines. Enfourner\u00a0pendant 5 minutes \u00e0 mi-hauteur dans le four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C, feu vo\u00fbte et sole.<\/li>\n<li>Utilisez le tahini pour faire de l&rsquo;<a title=\"Recette d\u2019houmous.\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/01\/houmous.html\">houmous<\/a>, du baba ghanoush, de l&rsquo;halva de s\u00e9same ou simplement pour l&rsquo;\u00e9taler\u00a0sur des tartines grill\u00e9es.<\/li>\n<li>Vous pouvez \u00e9galement l&rsquo;utiliser pour faire une sauce, par exemple avec quelques gouttes\u00a0de citron et un peu d&rsquo;ail \u00e9cras\u00e9 que vous pouvez utiliser pour accompagner des falafels, des brochettes&#8230; ou tout ce qui vous inspire.<\/li>\n<li>Pour une pr\u00e9paration sucr\u00e9e, il faut mieux utiliser de l&rsquo;huile de tournesol.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire du thaini<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? <\/p>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire du tahini. Recette facile. L\u2019ingr\u00e9dient indispensable pour bien faire l&rsquo;houmous ou le caviar d&rsquo;aubergines libanais. <\/p>\n","protected":false},"author":1,"featured_media":9750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"tahini","_yoast_wpseo_metadesc":"Comment faire du tahini. Recette facile. L\u2019ingr\u00e9dient indispensable pour bien faire l'houmous ou le caviar d'aubergines libanais.","footnotes":""},"categories":[236,20],"tags":[179,432,433],"class_list":["post-2899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-recette","tag-sesame","tag-tahina-2","tag-houmous"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de tahini (pour houmous)<\/title>\n<meta name=\"description\" content=\"Comment faire du tahini. 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