This easy homemade tahini recipe is so quick to make, takes just TWO ingredients, is less expensive than store-bought, and tastes WAY better! 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!
The scenario you’re all familiar with: Really in the mood for some homemade hummus. Garbanzo beans? Check. Olive oil? Check. Lemons? Check. Garlic? Check. Tahini paste? Dang it.
Don’t let that stop you again. 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. It’s a popular staple in Middle Eastern, Greek, and East Asian cooking. 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. 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. Sound like a winning combination? 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. 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. Check out our phenomenal Hummus Recipe!
Is Tahini Healthy?
As for tahini’s nutritional content: 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. Those nutrients help fight inflammation and are provide great cardiovascular support. They also contribute to immune support. Just one tablespoon of tahini has roughly 26 percent of the recommended daily intake of copper and 9 to 12 percent of zinc, iron and selenium. 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. How much olive oil you use will depend on how thick you want the paste. You’ll need at least 3 tablespoons of olive oil and possibly up to 1/3 cup.
*Shopping Tip: Buy sesame seeds in bulk. Buying the in tiny bags or cans with just a few ounces can be very expensive. You can buy sesame seeds in the bulk sections of some grocery stores. Or you can buy them online here for a good price: HERE and HERE.
Tahini Ingredients
To make tahini only two ingredients are necessary: Sesame seeds and olive oil. You may be asking, “why do you need olive oil for tahini?” and that’s a good question because commercially-sold tahini does not include olive oil, it’s strictly made with sesame seeds. But there’s a good reason why homemade tahini needs the addition of olive oil. Continue reading below.
Why Add Olive Oil to Tahini?
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. Store it in an airtight jar in the fridge and it will last for several months. Stir it throughly before you put it in the fridge because once it’s chilled it’s difficult to stir.
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. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
You definitely don’t want burnt sesame seeds (they taste awful!), but you do want them generously golden brown for optimal flavor.
Once they’re toasted, let them cool a few minutes then add them to a food processor. I use and love Cuisinart’s mini prep food processor. With a 3-cup capacity it’s perfect for smaller jobs like this. We’ve had ours for over 10 years and it’s still going strong!
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. If you’re using it to make hummus, the paste should be fairly thickly “pourable” (like in the main recipe picture above).
Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
Enjoy!
And now that you’ve made your tahini, you’ll of course want to make some hummus, right? RIGHT!
So here you go!
PERFECT Homemade Hummus Recipe
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
Homemade Tahini
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. Stir it throughly before you put it in the fridge because once it's chilled it's difficult to stir.
Notes
Nutrition
Originally published on The Daring Gourmet May 2017
Nikki Holm says
I loved the nutty flavour of this recipe. I used 4 tbsp of olive oil in this recipe and it turned out perfect. It almost looks like peanut butter. I used it in a recipe for a buddha bowl and it tasted so flavourful. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Nikki, I’m so glad you enjoyed it, thank you!
Natalie Loftus says
NEVER USING STOREBOUGHT AGAIN! This stuff is amazing. I’ve already made 3 batches of it in the past month and can’t get over how easy it is. I use it regularly in my homemade hummus (using your hummus recipe) and I’m addicted.
Kimberly @ The Daring Gourmet says
Awesome, Natalie, thank you!
beejay says
Just one question: why would you use something like olive oil that will affect the flavor when logically you should use sesame oil? It really tastes nothing like regular sesame paste when you do that. Props for the method, though.
Jean F says
PROBLEM GRINDING SEEDS? I always struggled with grinding the sesame seeds. My 4 cup Cuisinart didn’t do the job as it was too big. I toasted the sesame seeds, then ground them dry in my Nutri Bullet with the seed grinding blade. This produces the fine powder we’re . I added oil to the powder and processed that in the Bullet. This also allows me to make smaller batches as I use only 3 tablespoons tahini in hummus (per 1 can garbanzo beans).
Kimberly @ The Daring Gourmet says
Thanks for the tip, Jean!
Chloe says
Thank you so much for this! The recipe and the comments have been really interesting. My local shop has recently stopped selling tahini, and I didn’t realise how easy it is to make myself :)
Kimberly @ The Daring Gourmet says
Yay! I know, Chloe, it’s soooo easy and the flavor is even better!
Jan Hailwood says
It has never occurred to me that I could make my own tahini, so this is a first for me. The hummus using the home made tahini is absolutely wonderful; quite a different flavour from purchased hummus. (I used canned chick peas.) Thank you so much for sharing it. I’ll never buy hummus again.
Kimberly @ The Daring Gourmet says
Wonderful, Jan! I agree, the taste of hummus with homemade tahini is so much better than store-bought, I never buy it anymore either :)
Eric says
I wish i never found this recipe….because now, store ought hummous suddenly taste like cardboard!! This one is so delicious.
Kimberly @ The Daring Gourmet says
Awesome, Eric, I’m so glad you approve, thank you!
Septimus says
Hi, although I would never use canned or bottled chick-peas, I use commercial Tahini paste. To reduce the cost, I bought a 3kg tub, catering shop. Now, this Is distinctly brown colored rather than the tan color of supermarket jars, and the oil is a darker color as well. I think that this will have bee made from whole sesame and sesame oil…or the seeds were toasted deeper than your recipe. It results in a full-flavored hummus, flavor being nutty. I use walnut oil which has a very light flavor.
When the 3kg tub runs out, I shall try your recipe. Thanks.
Kimberly @ The Daring Gourmet says
Hi Septimus, yes, give it a try and let us know what you think!
Mimi says
3 kilo tub??? 😱🤣❣️ U must have a giant refrigerator!!! I’m so jealous… Mine is tiny with the freezer compartment the size of a small shoebox 😤😭
Fi says
I am so happy to find your recipe. I have only found tahini in an Indian super shop, and Bin Inn (no frills take own container shop),in Christchurch, New Zealand. I use tahini in such a different way as to what people normally use it. When I make a sandwich or have toàst I use it instead of butter or margarine. Then àdd my filling:salad; maybe Marmite (yeast extract); nice with cheese, even meats and fish.
Kimberly @ The Daring Gourmet says
That sounds really delicious, Fi, I’m going to try some on my next sandwich, thanks for the tip! :)
Kimberly @ The Daring Gourmet says
I don’t think anyone enjoys eating tahini plain, Chris, only added to other things. But if your particular batch is as bad as you say then you probably scorched the sesame seeds which makes them really bitter.
Candace Nielson says
Absolutely perfect! I’ll never be buying tahini again, this was so quick and easy to make and tastes awesome in my hummus, dips and salad dressings. Thank you!
Kimberly @ The Daring Gourmet says
Awesome, Candace, thank you!
Kris says
Hello Ms. Kimberly,
I enjoy hummus and am trying to find recipes that I can make. Upon stumbling this article, I have to say this. This looks and sounds amazing; however, I have an extremely small food processor, no blender, no hand blender (I do have a hand mixer and a whisk), or any other way I can think of to make this or the hummus. My food processor will hold maybe 1 cup of product. I also do not have a cast iron skillet, or a heavy duty one either. Neither can I afford to go buy said products. If I toast my sesame seeds in a small copper skillet and process them in my overly small processor by cutting the recipe in half, do you think this would work out fine?
Kimberly @ The Daring Gourmet says
Hi Kris, that’s no problem at all. Absolutely, you can toast the sesame seeds in your copper skillet. Just watch them very closely towards the end, they burn very easily and very quickly! With your food processor, yes, you can either halve or quarter the recipe, or I would simply process the ingredients in batches, a bit at a time, however much your food processor can hold. Then dump the processed hummus in a big bowl and give it a good stir to make sure everything is equally distributed and you’re good to go.
Jeanna says
I’m so glad I found this! I have finally made the choice to live healthy and make my own food. I am so excited about it, I even bough a vitamix. I can’t wait to make hummus!! Since I don’t have a food processor my question is, can I make it in a vitamix and still get the consistency i need to make hummu
Kimberly @ The Daring Gourmet says
Hi Jeanna, I’m so glad you found us too – welcome! You’re going to love your Vitamix. I seriously couldn’t live without mine. Absolutely yes, you can make this in your Vitamix, in fact you’ll get even better results using it. The only thing is that you’ll need to double this recipe because if you make a smaller quantity like this it won’t process properly in the Vitamix. That’s the problem I’ve encountered when I’ve tried making really small batches of things in my Vitamix. That’s not really a problem though if you’re going to make hummus regularly, plus tahini lasts quite a long time.
David Faithfull says
Just a quick comment on peanut oil, it is healthy and not to be avoided, as nuts help reduce LDL cholesterol. I will be making the tahini as I make my own Humus so it would be good to do everything from scratch. I have even grown some chickpeas, but I don’t really have the climate for them. Also I make my own peanut butter so I can control the salt and not add any sugar. It’s very similar to making tahini.
Kimberly @ The Daring Gourmet says
Hi David, peanut oil’s only a problem if it’s used for high heat cooking because it’s too high in omega-6’s. Here’s a comprehensive guide on cooking oils we’ve published here and it gives the fatty acid breakdown of each: http://www.daringgourmet.com/2015/02/13/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/. Agreed, homemade tahini and hummus is the best – no comparison!
Emile Nucho says
Many thanks, Kimberly.