Making silky-smooth tahini at home is easier than you might think – and it tastes infinitely better than store-bought versions.
This 15-minute recipe transforms humble sesame seeds into a creamy, nutrient-rich paste that’s essential for authentic hummus, baba ganoush, and Middle Eastern dressings.
With just a few simple steps, you’ll create a protein-packed condiment (4g per tablespoon!) that adds nutty depth to both savory and sweet dishes.
Ingredients
- Sesame Seeds (2 1/2 cups): Fresh seeds, either raw or roasted for a richer flavor
- Vegetable Oil (1/4 cup): Light, neutral-flavored oil to achieve smooth consistency
Instructions
- Prepare Seeds: Choose between raw seeds (for lower fat content) or roasted seeds (for better texture and easier grinding)
- Roasting Step (Optional): Heat oven to 190-200°C, spread seeds on baking tray, and toast for 5 minutes until fragrant. Remember to shake frequently to prevent burning
- Processing: Add seeds and oil to food processor with metal blade attachment
- Blending Time: Process mixture for about 5 minutes, pausing every minute to scrape sides
- Consistency Check: Add small amounts of additional oil if needed until reaching thick, pourable consistency
- Storage: Transfer to airtight container and refrigerate – stays fresh for several months
Roasting Tips
Roasting sesame seeds brings out their natural oils and lovely nutty flavor! Keep a close eye on them while they’re in the oven – these tiny seeds can go from perfect to burnt in seconds.
For the best results, spread them in a single layer on your baking tray and give them a gentle shake every minute or so. You’ll know they’re ready when you catch that wonderful toasted aroma and they look slightly shiny.
Equipment Notes
While any food processor can make tahini, the stronger your machine, the smoother your paste will be. If you have a basic processor, roasted seeds will be much easier to blend.
Use the main blade attachment and take breaks between pulses to scrape down the sides – this helps create that silky-smooth texture we all love.
Serving Ideas
Your fresh tahini is perfect for classic hummus, but that’s just the start! Drizzle it over roasted vegetables, mix it into salad dressings, or spread it on toast with a touch of honey.
It adds richness to smoothies and gives baked goods a nutty flavor boost. Try stirring it into your morning oatmeal or yogurt for extra protein and taste.
Storage Tips
Keep your tahini fresh by storing it in a clean glass jar with a tight-fitting lid. While it stays good in the fridge for several months, give it a good stir before each use – it’s normal for the oils to separate over time.
If it gets too thick after chilling, let it sit at room temperature for 15 minutes and stir well.
Easy Homemade Tahini Recipe
Equipment
- Food processor
- Baking tray
Ingredients
Main Ingredients
- 2 1/2 cups sesame seeds
- 1/4 cup vegetable oil
Instructions
- To make this homemade tahini recipe you can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat than tahini made from roasted.
- If you choose to make this tahini recipe with roasted sesame seeds preheat the oven to 190-200C. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
- Place the sesame seeds in a food processor (fitted with the metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. (Pulse for about 1 minute, scrape them from the sides, pulse again and repeat). Add a little bit more oil if necessary, to bring the paste to a thick pouring consistency.
- Tahini paste can be stored for several months in an air tight container in the refrigerator.