Roasted Vegetable Skewers with Tahini with homemade raw tahini

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 220°C (430°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, toss the vegetables, pepper, yellow pepper, onion and mushrooms with the olive oil, cumin, smoked paprika, salt and black pepper.

   Bowl
3. 3
   Thread the vegetables alternately onto skewers and lay them on a baking sheet, without crowding.

   SkewersBaking pan
4. 4
   Roast the skewers in a hot oven (220°C / 430°F) 15–18 minutes, turning once, until the vegetables are browned and tender.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
5. 5
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6. 6
   Taste and adjust the seasoning.
7. 7
   Mix the tahini, lemon juice and garlic and season with salt.
8. 8
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
9. 9
   Serve the skewers with the tahini sauce.