Myra had asked about making tahini at home from sesame seeds. I finally got around to looking in some of my cookbooks and found this, from the New York Times Natural Foods Cookbook, by Jean Hewitt:

Grind the seeds finely in a Moulinex grinder. Put the other ingredients in a blender, and blend on medium speed, while adding the ground seeds. Blend till the mixture has the consistency of thick heavy cream.

If you can't get kelp, I suppose you could substitute some salt (less than a teaspoon, I would imagine). If you don't have a Moulinex grinder, maybe you could use a mortar and pestle.