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Home Ā» Food Ā» By Type of Dish Ā» Sauces, Seasonings and Condiments Ā» Homemade Tahini

Homemade Tahini

December 19, 2019 by Kimberly Killebrew Ā· 197 Comments

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This easy homemade tahini recipe is so quick to make, takes just TWO ingredients, is less expensive than store-bought, and tastes WAY better!Ā  Make a double batch while you’re at it and store it in your fridge for several months to have on hand whenever you need it!

tahini recipe best homemade authentic sesame seeds olive oil easy fast

The scenario you’re all familiar with: Ā Really in the mood for some homemade hummus. Ā Garbanzo beans? Ā Check. Ā Olive oil? Ā Check. Ā Lemons? Ā Check. Ā Garlic? Ā Check. Ā Tahini paste? Ā Dang it.

Don’t let that stop you again.Ā  Tahini is not only super simple to make, but making it yourself is also cheaper than buying it at the store!

What is Tahini?

Tahini is a Middle Eastern condiment that is made from hulled sesame seeds that are toasted and then ground into a paste.Ā  It’s a popular staple in Middle Eastern, Greek, and East Asian cooking.Ā  It is served by itself as a condiment but also incorporated into a very wide variety of dishes, most famously a central ingredient in hummus.

But tahini isn’t only used for hummus: it’s deliciously versatile!

How To Use Tahini

  • Tahin Pekmez is a popular dip in Turkey. Ā It has the reputation as being the Turkish PBJ because it’s made with tahini (which has kind of a peanut-buttery taste) and grape molasses. Ā Sound like a winning combination? Ā It is!
  • In Greece it’s a popular condiment in which to dip pita and souvlaki (grilled meat kabobs).
  • In Israel it’s a staple topping for falafel and shawarma. Ā It’s also used to make halva-like treats.
  • In East Asia in commonly used in noodle dishes.
  • Throughout the Middle East it’s used in sauces for meats and vegetables.

And of course it’s used in hummus.Ā  Check out our phenomenal Hummus Recipe!

hummus recipe best traditional healthy garbanzo beans chickpeas tahini olive oil

Is Tahini Healthy?

As for tahini’s nutritional content: Ā Tahini is relatively high in calcium and protein and is an excellent source of copper, zinc, iron, manganese, amino acids, and omega 3 and omega 6 oils. Ā Those nutrients help fight inflammation and are provide great cardiovascular support. Ā They also contribute to immune support. Ā Just one tablespoon of tahini has roughlyĀ 26 percent of the recommended daily intake of copper and 9 to 12 percent of zinc, iron and selenium. Ā Not bad, huh?

This tahini recipe uses one cup of sesame seeds which will make about 3/4 cup tahini paste, depending on how much olive oil you use. Ā How much olive oil you use will depend on how thick you want the paste. Ā You’ll need at least 3 tablespoons of olive oil and possibly up to 1/3 cup.

*Shopping Tip: Ā Buy sesame seeds in bulk. Ā Buying the in tiny bags or cans with just a few ounces can be very expensive. Ā You can buy sesame seeds in the bulk sections of some grocery stores. Ā Or you can buy them online here for a good price: Ā HEREĀ and HERE.

Why Add Olive Oil to Tahini?

Commercially-made tahini is usually made from 100% sesame seeds, which are naturally high in oil.Ā  No additional oil is added.Ā  The problem is that the oil from the sesame seeds cannot be extracted without the right equipment – and most home cooks do not have access to the extraction machinery that commercial producers have.Ā  If you put a bunch of sesame seeds in a regular blender you will get a heap dry ground sesame seeds.
That is why the olive oil is added.Ā  How much oil to add also depends on another factor:Ā  seed freshness.Ā  Unfortunately most of the sesame seeds available at the store are not very fresh which means they don’t contain as much oil as fresh sesame seeds do.
So between lacking commercial equipment to properly extract the oil from the sesame seeds and not having access to the freshest possible sesame seeds, it becomes necessary for home cooks to add additional oil in order to form a paste.

How Long Does Tahini Last?

Tahini has a very high oil content so while you can store it on the counter it will keep much longer in the refrigerator where the oils will be kept from going rancid too quickly.Ā  Store it in an airtight jar in the fridge and it will last for several months.Ā  Stir it throughly before you put it in the fridge because once it’s chilled it’s difficult to stir.

Homemade Tahini Recipe

Let’s get started!

Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Ā Stir frequently until they begin to turn golden brown and then stir constantly. Ā Be careful, sesame seeds burn very easily.

toasting sesame seeds in skillet

You definitely don’t want burnt sesame seeds (they taste awful!), but you do want them generously golden brown for optimal flavor.

toasting sesame seeds in skillet

Once they’re toasted, let them cool a few minutes then add them to a food processor. Ā I use and love Cuisinart’s mini prep food processor. Ā With a 3-cup capacity it’s perfect for smaller jobs like this. Ā We’ve had ours for over 10 years and it’s still going strong!

how to make tahini

Start by adding 3 tablespoons of olive oil. Ā Process the mixture into a paste, scraping down the sides. Ā Add more olive oil until you reach the desired consistency. Ā If you’re using it to make hummus, the paste should be fairly thickly “pourable” (like in the main recipe picture above).

how to make tahini

Store the tahini paste in the refrigerator in an airtight jar. Ā Will keep for several months.

Enjoy!

tahini recipe best homemade authentic sesame seeds olive oil easy fast

And now that you’ve made your tahini, you’ll of course want to make some hummus, right? Ā RIGHT!

So here you go!

PERFECT Homemade Hummus Recipe

hummus recipe best homemade garbanzo beans chickpeas tahini

For more delicious homemade condiments be sure to try our:

  • Tartar Sauce
  • Yum Yum Sauce
  • Jerk Sauce
  • Bearnaise Sauce
  • Black Bean Sauce
  • Hoisin Sauce
  • Big Mac Sauce
  • Jerk Sauce
  • Ponzu Sauce
  • Char Siu Sauce
  • Romesco Sauce
  • Sweet Chili Sauce
  • Remoulade
  • Teriyaki Sauce
  • Sweet and Sour Sauce

Easy Homemade Tahini

Kimberly Killebrew
Making your own tahini is so easy and it's so flavorful, you'll never use store-bought again!
Print Recipe
4.95 from 35 votes
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course condiment
Cuisine Middle Eastern
Servings 16 tablespoons
Calories 76 kcal

Ingredients
 
 

  • 1 cup hulled sesame seeds
  • 3 tablespoons or more extra virgin olive oil ,see Note (see also blog post about why olive oil is added)

Instructions
 

  • Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
  • Once they're toasted, let them cool a few minutes then add them to a food processor.
  • Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
  • Makes a little less than 3/4 cup tahini paste, depending on how much olive oil you use.
  • Store the tahini in an airtight jar in the fridge and it will last for several months.Ā  Stir it throughly before you put it in the fridge because once it's chilled it's difficult to stir.Ā Ā 

Notes

* The texture may be slightly gritty, which isn't a problem, you won't notice it at all when you use it to make hummus for example. But if you want it a little smoother you can run it again through a high-powered food blender (I used my Vitamix).
* Instead of olive oil you can also use sesame oil, but olive oil is traditional. (Use raw sesame oil, not toasted, or the tahini will have an overpowering "Chinese food" flavor.)

Nutrition

Serving: 1tablespoon | Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Calcium: 91mg | Iron: 1.4mg
Keyword Tahini
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet May 2017

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197 Comments →

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197 Responses

  1. Dazz says

    June 3, 2022 at 2:17 am

    Thanks for your detailed article, it helped me a lot. Hope to receive more articles on such topic in your future

    Reply
  2. Fozia says

    February 21, 2022 at 2:34 pm

    Hi, iv used a coffee grinder and then added the olive oil
    Seems to work fine.

    Reply
  3. DeDe Hays says

    July 22, 2021 at 12:13 am

    This is the best tasting stuff. Had some chickpeas and was going to try my hand at making hummus. Never tried tahini prior to this, but needed it to make the hummus. Tried a mini chopper at first then switched to a blender. The addition of the salt made a world of difference! Found myself nibbling on the tahini along with whole wheat crackers at midnight. Thanks for sharing the recipe. Will now complete my hummus recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 23, 2021 at 8:15 pm

      I’m so glad you enjoyed it, DeDe, thank you so much for the feedback!

      Reply
  4. Randall Flagg says

    March 31, 2021 at 5:28 pm

    Hi, i hope you replaced the blade in your food processor. The one in the pics with the rivets in it was recalled. Thanks for the recipe!

    https ://www.cpsc.gov/Recalls/2016/cuisinart-food-processors-recalled-by-conair

    Reply
  5. Cassandra Sargent says

    March 3, 2021 at 10:47 am

    Can this recipe easily be halved using a small food processor?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2021 at 4:58 pm

      Hi Cassandra, yes you can halve it if your food processor is a small one.

      Reply
  6. sea says

    January 14, 2021 at 4:25 pm

    My food processor (ninja) just pushes the seeds up the sides and does not chop them! I tried using more seeds and more oil and it
    helped a bit. Ended up with slightly creamy tahini with some whole seeds. :(

    Reply
  7. Sarah Wood says

    May 16, 2020 at 2:01 pm

    Would a stick blender be suitable to make the tahini?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 16, 2020 at 7:19 pm

      Hi Sarah, most likely no. The sesame seeds need a powerful blender to break down them into a paste and I don’t think a stick blender will have the capacity to do that adequately.

      Reply
  8. Amber says

    April 27, 2020 at 10:21 am

    This is somewhat odd, I have been cherishing Tahini my entire life and in many online journals I read they utilize an inappropriate formula and they have ensuing difficulties. Imagine a scenario in which I disclosed to you that you can make this astonishing, heavenly sound, otherwise known as the superfood of 2020, in about a min. would that be a significant blogging opportunity?

    Reply
  9. stace says

    April 14, 2020 at 1:05 pm

    Can you use walnut oil instead of olive oil?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 14, 2020 at 9:37 pm

      Yes you can, Stace!

      Reply
  10. Deb Hawkinson says

    April 9, 2020 at 1:40 pm

    what model of small food processor do you have?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 9, 2020 at 9:38 pm

      Hi Deb, in the pics I’m using an older version of the Cuisinart Mini Prep 3-Cup Food Processor.

      Reply
  11. Anonymous says

    April 2, 2020 at 12:58 am

    Thanks for Such an easy recipie:)

    Reply
  12. Caryn says

    January 25, 2020 at 12:45 pm

    Maybe I over looked this question, but can you use already toasted sesame seeds? Also will this recipe work well for making Halvah?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 25, 2020 at 5:39 pm

      Hi Caryn, that should be fine, yes. And yes, you can use the tahini to make halvah.

      Reply
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