This homemade Tahini recipe is very easy to makeit makes the super creamy tahini taste much better than anything you buy in the store. Get ready in less than 15 minutes!
Sesame paste is made of sesame seeds. It is a staple in many cuisines, especially in the Mediterranean and the Middle East. It is vegan, gluten-free, nutty, and very easy to make.
Store-buying tahini cans can be expensive. Homemade sesame paste is not only cheap, but it tastes great too. Use tahini to make homemade hummus, tahini, tahini and more!
Key Ingredients
- Sesame seeds: I use the seeds of the shell (bottom left) and roast them in a dry skillet to exude natural nuts.
- Oil: I added a few tablespoons of neutral oil to help the tahini turn into a creamy smooth paste. Try avocado oil, high-effect olive oil or vegetable oil. Sesame oil (not roasted sesame oil) is also effective.
- Salt: Optional, but I always use it. It just makes Tahini taste better.
How to make homemade tahini
Tahini is very simple. You will Grind the sesame seeds in the food processor with some oil until smooth. If you have ever made nut butters, such as almond butter or homemade peanut butter, the process is very similar.
Roasted sesame seeds make our tahini taste even better! Roast in a dry skillet on medium-low heat, stirring frequently and observing them carefully until they turn golden.
Throw roasted seeds into the food processor. Treat until a fragile paste forms. A powerful food processing opportunity helps, but most standard processors will work as well. (I have provided tips for using a blender below the recipe.) It will go through several stages. First, the seeds break down into a brittle mixture, and to be honest, it doesn’t look like it turns into tahini. Then, it eventually breaks down further and becomes the creamy tahini we are looking for.
Adding a few tablespoons of mild oil is helpful. This helps Tahini get smoother, creamy and dripping. You can use less oil, but it is not easy to pour in the tahini. I found 3 to 4 tablespoons perfect for textures like store-bought tahini. Process more, scrape the bowl as needed, and your tahini will work now!
How to use Tahini
The most famous way to use tahini is to make hummus, but we use it in the kitchen in other ways. We use tahini for other dips, such as Baba Ganoush (grilled eggplant dip), and place it next to the homemade falafel.
It is also an ideal foundation for seasonings and seasonings. Check out our tahini salad dressing or creamy tahini sauce with lemon and garlic. I also use this creamy sauce for Tahini Kale Salad, our garlic asparagus dip, these chicken lettuce wrapped and rain-dripping honey roasted carrots.
You can even use tahini for desserts. Seriously. Drizzle with ice cream or use peanut butter or butter in your favorite cookies. Once you have tahini in your refrigerator (lasting for a month), we bet you will find yourself adding it to a variety of dishes without our direction!
Relaxed sesame paste
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Prepare
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Making tahini at home is easier and cheaper than buying tahini from the store. I think it tastes better, too! For the best deals, look for sesame seeds in bulk bins or in international, Asian and Middle Eastern markets.
While you can make tahini from sesame seeds that are not kidding, sprouted or mixed, we prefer to have the seeds hidden.
About 1/2 cup
Watch us make recipes
You will need
1 cup (140g) sesame seeds, we prefer the hull
2 to 4 tablespoons neutral flavored oil, such as avocado, grape seeds, vegetables or light olive oil
Salt, optional
direction
1Add sesame seeds to a wide pan of medium-low heat and toast, stirring constantly until the seeds are fragrant, then turn the light golden color into 3 to 5 minutes. Keep stirring close as the seeds burn quickly.
2Add the toasted sesame seeds to the bowl of the food processor and process until a crumbly paste, about 1 minute.
3Add 2 tablespoons of oil and process for another 2 to 3 minutes, stop and scratch the bottom and sides of the food processor a few times.
4Check Tahini’s consistency. It should be smooth, not tough, it should be poured in. You may need to process for another minute and then add 1 to 2 tablespoons of oil.
5Taste the sesame paste to season and taste with salt. The process is mixed for 5 to 10 seconds.
6Store tahini in an airtight container in the refrigerator for one month.
Adam and Joanne’s Tips
- storage: Keep the sesame paste in an airtight jar in the refrigerator for one month. After a while in the refrigerator, it may separate like natural peanut butter. To fix this, stir well before using.
- Sprouted and black sesame seeds: You can make sesame paste with sprouted or black sesame seeds. If you sprout the seeds at home, make sure to dry and roast them before making the tahini.
- Sesame’s unseen: Sesame made from tahini sesame seeds taste bitterer and are not as smooth as those made of shell seeds. I recommend using shell seeds.
- Sesame seeds are not processed: It takes a minute or two to start crashing (watch our video for reference). If your seeds rotate around the processor bowl, you may need a higher processor, or the blade may sit above the seeds. If you think this is the case, try adding sesame seeds in the bowl.
- mixer: I prefer using my food processor, but if you have a high power mixer you should be able to make tahini. When you blend, stop and scrape the sides and bottom of the blender to combine all the seeds.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 tablespoon
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Calories
136
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protein
3G
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carbohydrate
5G
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Dietary fiber
3G
/
Total sugar
0G
/
Total fat
12 grams
/
Saturated fat
2G
/
cholesterol
0mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
