1.5 lbs sesame seeds (about 5 cups)
1/2 c plus 2 T. olive oil [or use 2 T per cup of sesame seeds to make less]
Heat oven to 380 F. Put sesame seeds on cookie sheet. Bake, stirring every 5 minutes or so until seeds start to turn golden (about 20 minutes??). Let cool.
Put seeds and oil in food processor (may need to do multiple batches depending on the size). Process about 3 minutes total, scraping sides as needed. You should end with something similar to slightly thin peanut butter (it won't be perfectly smooth, but a little gritty from the sesame seed hulls).
Store in fridge (I find tahini goes rancid otherwise).
