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How to make tahini, easy and quick homemade recipe.

How to Make Tahini

Marinela
Learn how to make tahini from scratch. Quick and easy recipe for super creamy homemade tahini with only 2 ingredients in less than 15 minutes!
5 from 10 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Sauce
Cuisine Gluten-free, Mediterranean, Middle Eastern, Vegan
Servings 8 tablespoons
Calories 121 kcal

Equipment

  • Food processor or high-powered blender

Ingredients
  

  • 1 cup white hulled sesame seeds toasted
  • 1 tbsp extra virgin olive oil

Instructions
 

  • I use a stovetop (not the oven) to toast the sesame seeds because they are so tiny and can burn up very quickly. Throw them into a wide, dry frying pan over medium to low heat, stir frequently with a wooden spoon until they begin to turn golden, then stir constantly until seeds become fragrant and get a slightly golden brown color (but not dark brown). To emphasize, be careful because sesame seeds burn very quickly. This step should take about 10 minutes in all.
  • After toasting, let sesame seeds cool for a few minutes. If you want to speed the process, just transfer them toa large tray or baking sheet and let them cool completely. It's important to note that you should grind the sesame seeds first and then add the olive oil. In this way, you'll get extra smooth tahini.
  • Next, after the sesame seeds are cooled, throw them into your food processor or high-speed blender and grind them until you get a crumbly paste. Make a few stops to scrape the sides and bottom of the bowl. Add the oil and process until you get a smooth and creamy mixture. Check tahini's consistency. It should be smooth and pourable, not gritty. You may need to process it a little more or add an additional tablespoon of oil to reach the desired smoothness. I find that the perfect ratio for the super-rich and velvety tahini is 1 cup sesame seeds with 1 tbsp olive oil. If you like, you can eliminate the oil but the tahini won't be as smooth and creamy. In addition, you can add a pinch of salt. This step is optional. I prefer my tahini salt-free but it's up to you.
  • Finally, store your extra smooth tahini into a jar or other airtight container and use it in your favorite recipes. I find it so delicious to spread it on a piece of bread with a layer of peanut butter or agave syrup and nuts on the top. Note that if the mixture separates, just stir it well to combine.

Notes

  • If you use store-bought toasted sesame seeds, don't toast them again.
  • Feel free to use unhulled sesame seeds too. Tahini made from unhulled sesame seeds may taste bitter, but it’s still healthy and delicious.
  • For the purpose of this tahini recipe, I used extra virgin olive oil but you can substitute it with any other vegetable oil like avocado, sesame, or grapeseed oil.
  • For oil-free tahini, you can eliminate the oil but the tahini won't be as smooth and creamy and you need a very high-powered food processor to prepare it.
  • You can use either a food processor or a high-powered blender to make this recipe, so use what you have in your kitchen.
  • I don’t add salt to my tahini, but you feel free to add some salt to taste if you prefer your tahini saltier. It's all up to you and your taste.

Nutrition

Calories: 121kcal
Keyword creamy, dip, easy, from scratch, homemade, paste, quick, recipe, smooth, tahini, tahini recipe
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