Learn How to Make Tahini Paste from Sesame Seeds at home in just 15 minutes with this easy recipe for smooth, creamy, and flavorful homemade tahini. It's simple to make, cheaper than store-bought, and perfect for adding a rich sesame flavor to your favorite recipes.
If you've never made tahini from scratch, you might be surprised by how little you need to turn sesame seeds into a smooth, creamy paste.
Tahini has a wonderfully rich, nutty flavor, and it's one of those ingredients I always like to have on hand for my garlic tahini sauce, tahini smoothie, carrot hummus, and cocoa tahini cookies.
My favorite way to make it is in my NutriBullet, especially when I only need a small batch, but you can easily use a food processor too.
This gluten-free and vegan pantry staple is inexpensive to make at home, and the fresh flavor and silky texture make it well worth the few minutes of effort.
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🌱Ingredients
- Sesame seeds: Use hulled seeds and lightly toast them in a dry pan to bring out a rich, nutty flavor.
- Oil: Add a splash of olive oil, avocado oil, or any mild vegetable oil to help everything blend into a smooth paste.
- Salt (optional): A small pinch brings out the best flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Tahni Paste
- Toast the seeds: Add the sesame seeds to a dry skillet over medium-low heat. Stir frequently until they start to turn light golden, then stir constantly until fragrant (about 10 minutes). Watch closely so they don't burn, then transfer to a tray to cool completely.
- Blend the seeds: Add the cooled sesame seeds to a high-speed blender or food processor. Blend until they break down into a crumbly mixture, then continue blending until they form a thick paste. Stop and scrape down the sides as needed.
- Add oil and blend: Pour in 1 tablespoon of oil (plus a pinch of salt, if using). Blend until completely smooth, creamy, and pourable, adding up to 1 extra tablespoon of oil if needed to reach your desired consistency.
💡Marinela's Tips
- Don't over-toast the sesame seeds: You want them lightly golden and fragrant, not dark brown. Over-toasting can give tahini a bitter taste.
- Scrape down the sides: Stop your blender or food processor a few times to scrape the sides so every seed gets ground evenly.
- Fixing thick texture: If your tahini looks gritty, just keep blending! If it stays too thick, add one extra teaspoon of oil at a time until smooth.
- Stir before using: Homemade tahini doesn't have preservatives, so the oil will naturally rise to the top in the fridge. Just give it a quick stir before using.
❓Frequently Asked Questions (FAQ's)
Yes! Sesame seeds naturally release their oils as they are blended, so you can make tahini without adding any oil. However, you'll need a high-speed blender or food processor and a little patience to blend the seeds long enough for their natural oils to release and the mixture to become smooth and creamy.
I recommend using hulled sesame seeds for a smoother, milder tahini. Unhulled sesame seeds have a stronger, slightly more bitter flavor and can produce a thicker, darker paste.
Yes, lightly toasting the seeds brings out their natural nuttiness and gives homemade tahini a deeper, more flavorful taste. Just be careful not to over-toast them, as burnt sesame seeds can make the tahini bitter.
Tahini can taste bitter if the sesame seeds are over-toasted or burnt. Older sesame seeds can also have a less pleasant flavor, so always use fresh seeds and toast them gently until fragrant and lightly golden.
Store your tahini in an airtight glass jar in the refrigerator. It stays fresh and flavorful for up to 1 month.
📋Easy Vegan Recipes with Tahini
📖 Recipe
How to Make Tahini Paste from Sesame Seeds
Equipment
- 1 Food processor or high-powered blender
Ingredients
- 1 cup hulled white sesame seeds
- 1 tablespoon extra virgin olive oil or any neutral vegetable oil
- 1 pinch sea salt (optional)
Instructions
- Add the sesame seeds to a dry skillet over medium-low heat. Stir frequently until they begin to turn light golden, then stir constantly until fragrant, about 8-10 minutes. Watch them closely to prevent burning. Transfer the toasted seeds to a plate or baking tray and let them cool completely.
- Add the cooled sesame seeds to a high-speed blender or food processor. Blend until they break down into a crumbly mixture, then continue blending until they form a thick paste. Stop and scrape down the sides as needed.
- Add 1 tablespoon of oil and a pinch of salt, if using. Blend until the tahini becomes smooth, creamy, and pourable. If it's too thick, add up to 1 additional tablespoon of oil, a little at a time, until you reach your desired consistency.
Notes
- Use a high-speed blender or food processor: A high-speed blender works especially well for small batches, while a food processor is convenient for larger amounts.
- Storage: Store your tahini in an airtight glass jar in the refrigerator. It stays fresh and flavorful for up to 1 month.
Nutrition
If you try this homemade tahini paste, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Plants delish says
Thanks so much for this. I'm living in Norway and finding good tahini is so difficult here. So this is a godsend.
Marinela says
Yes, store-bought tahini doesn't have that fresh and intense flavor homemade tahini offers and is more expensive, too. Thank you for your feedback!
nancy says
better than store bought and so easy to make!
Marinela says
Thank you, Nancy!