Tahini
intro
Silky, nutty homemade tahini is a versatile sesame paste perfect for dips, dressings, and spreads, with brighter, fresher flavor than store-bought versions.
Ingredients
Steps
Gather and prep ingredients
Measure out 200g (1.25 cups) hulled white sesame seeds, 60ml (1/4 cup) neutral light oil, and 1/4 tsp fine sea salt. Pick through the sesame seeds to remove any small debris, dark hull fragments, or discolored seeds before cooking.
Toast sesame seeds gently
Place a dry, heavy-bottomed skillet over medium-low heat (150°C / 300°F). Add the sesame seeds in a single even layer. Toast for 6 to 8 minutes, stirring constantly with a wooden spatula, until the seeds turn pale golden and release a warm, nutty aroma. Do not use higher heat, as sesame seeds burn in as little as 30 seconds if overheated.
Cool toasted seeds fully
Immediately pour the hot toasted sesame seeds onto a large, cool ceramic plate, spreading them in a thin, even layer. Let them cool completely for 3 minutes at room temperature; blending warm seeds will create a gritty, uneven texture as excess moisture is released.
Grind seeds to coarse crumb
Transfer the fully cooled sesame seeds and 1/4 tsp fine sea salt to a high-speed blender or food processor. Secure the lid, and blend on medium speed for 1 minute, stopping to scrape down the sides of the blender jar with a rubber spatula every 20 seconds, until the seeds break down into a dry, coarse, sand-like crumb.
Blend with oil until silky
With the blender running on medium-low speed, slowly drizzle in 45ml (3 tbsp) of the neutral oil through the feeder tube. Continue blending for 2 to 3 minutes, stopping to scrape down the jar sides every 30 seconds. Add the remaining 15ml (1 tbsp) of oil only if the paste is too thick to flow; the finished tahini should be smooth, glossy, pourable, and pale creamy beige.
Jar and store finished tahini
Turn off the blender, and transfer the smooth tahini to a clean, dry 250ml (1 cup) glass jar with an airtight lid. Let it rest for 10 minutes at room temperature to let trapped air bubbles escape before sealing. Store in the refrigerator for up to 1 month; stir thoroughly before each use, as natural oil separation is normal and expected.
Tips
2.Do not use strongly flavored extra-virgin olive oil for this recipe, as its bold, peppery taste will overpower the delicate, nutty flavor of the toasted sesame seeds.
3.If your tahini thickens after refrigeration, stir in 1 teaspoon of warm water at a time to thin it to your desired consistency for dips, dressings, or spreads.
OMG this homemade creamy tahini is a total game changer! I used to buy the overpriced grocery store stuff for my weekly hummus meal prep and this is SO much better. Took barely 15 minutes, no weird additives, my kid even dipped his apple slices in it after school yesterday. 10/10 will make every week now!
Super easy recipe but mine came out a little thicker than I expected? I followed the measurements exactly, used hulled sesame seeds like the note said, but it’s not quite as pourable as the store bought version I usually get for salad dressings. Did I do something wrong?
Brought this tahini to my neighborhood potluck last weekend to serve with roasted veggie skewers and people were asking me for the recipe left and right! It’s so creamy, no bitter aftertaste like some store bought brands I’ve tried. Already made a second jar to keep at my desk for quick snack bowls.
Wait, can I freeze leftover tahini? I made a double batch for family dinner next week and I don’t want it to go bad before I use it! This recipe is so cheap to make I don’t wanna waste a drop.
Pro tip from me: toast the sesame seeds for 2 extra minutes before blending, it gives the tahini the most perfect nutty, warm flavor! I’ve made this three times now and that little tweak makes it taste just like the fancy tahini I had at that Mediterranean spot in Brooklyn last summer.
As someone who is terrible at any recipe that takes more than 20 minutes, this was perfect! I messed up the first 30 seconds of blending and thought I ruined it, but it came together so fast. Used it to make tahini chocolate chip cookies last night and my roommates lost their minds. SO good.
Is there a substitute for sesame seeds? Wait no, wait — tahini is sesame, duh. Real question: can I use unhulled sesame seeds if that’s all I have in my pantry right now? I don’t wanna run to the store in the rain.
I’ve been making tahini for my family’s falafel nights for 40 years and this recipe is spot on! So creamy, no weird grit, the cook time is exactly right. My granddaughter is vegan and she said this is the best tahini she’s ever had, even better than the fancy stuff she buys at the co-op. Already added this to my printed recipe binder!