1. Once inside the food processor, add the seeds.
2. To make flour, start grinding the seeds on medium power until they start to break down.
3. Re-grind on a slightly higher power while the sesame seeds release their oil, creating a dense, wet dough.
4. Continue whisking and increase the speed to the highest setting until a smooth cream forms.
5. For up to three months, keep refrigerated in an airtight container.