Homemade Tahini

Homemade Tahini

Toasted sesame seeds blend into a smooth, pourable paste with a nutty, slightly bitter edge.

Total 18 min Makes 16 oz Calories 178/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Sesame

Lightly toasting raw sesame seeds before grinding deepens the flavor and helps the oils release, producing a silky paste without any additives. Use it as the base for hummus, salad dressings, or drizzled over roasted vegetables. A food processor does the work, though a high-powered blender also gets the job done.

Ingredients

  • 2 cups raw sesame seeds
  • 4 tablespoons neutral oil, such as grapeseed or light olive oil
  • 1/4 teaspoon salt

Method

  1. Spread the sesame seeds in a dry 9-inch skillet set over medium-low heat.

  2. Toast the seeds, stirring frequently, until fragrant and pale golden, 5 to 7 minutes. Watch closely, as they can burn quickly.

  3. Transfer the toasted seeds to a plate and let cool for 10 minutes.

  4. Add the cooled sesame seeds to a food processor and process for 1 minute, scraping down the sides, until the mixture forms a crumbly paste.

  5. With the processor running, drizzle in the oil and salt, then continue processing, scraping down the sides as needed, until smooth and pourable, 3 to 4 minutes.

  6. Transfer the tahini to a jar or airtight container, cover, and store in the refrigerator for up to 1 month, stirring before each use as the oil may separate.

Rate this recipe

★ 3.9 (1)

Homemade Tahini

Lightly toasting raw sesame seeds before grinding deepens the flavor and helps the oils release, producing a silky paste without any additives. Use it as the base for hummus, salad dressings, or drizzled over roasted vegetables. A food processor does the work, though a high-powered blender also gets the job done.

18 min 16 oz 178 cal

Ingredients

  • 2 cups raw sesame seeds
  • 4 tablespoons neutral oil, such as grapeseed or light olive oil
  • 1/4 teaspoon salt

Method

  1. 1

    Spread the sesame seeds in a dry 9-inch skillet set over medium-low heat.

  2. 2

    Toast the seeds, stirring frequently, until fragrant and pale golden, 5 to 7 minutes. Watch closely, as they can burn quickly.

  3. 3

    Transfer the toasted seeds to a plate and let cool for 10 minutes.

  4. 4

    Add the cooled sesame seeds to a food processor and process for 1 minute, scraping down the sides, until the mixture forms a crumbly paste.

  5. 5

    With the processor running, drizzle in the oil and salt, then continue processing, scraping down the sides as needed, until smooth and pourable, 3 to 4 minutes.

  6. 6

    Transfer the tahini to a jar or airtight container, cover, and store in the refrigerator for up to 1 month, stirring before each use as the oil may separate.