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: Â Really in the mood for some homemade hummus. Â Garbanzo beans? Â Check. Â Olive oil? Â Check. Â Lemons? Â Check. Â Garlic? Â Check. Â Tahini paste? Â 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. Â 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. Â Sound like a winning combination? Â 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. Â 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. Â How much olive oil you use will depend on how thick you want the paste. Â You’ll need at least 3 tablespoons of olive oil and possibly up to 1/3 cup.
*Shopping Tip: Â Buy sesame seeds in bulk. Â Buying the in tiny bags or cans with just a few ounces can be very expensive. Â You can buy sesame seeds in the bulk sections of some grocery stores. Â Or you can buy them online here for a good price: Â HEREÂ 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. Â Stir frequently until they begin to turn golden brown and then stir constantly. Â 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. Â I use and love Cuisinart’s mini prep food processor. Â With a 3-cup capacity it’s perfect for smaller jobs like this. Â We’ve had ours for over 10 years and it’s still going strong!
Start by adding 3 tablespoons of olive oil. Â Process the mixture into a paste, scraping down the sides. Â Add more olive oil until you reach the desired consistency. Â 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. Â Will keep for several months.
Enjoy!
And now that you’ve made your tahini, you’ll of course want to make some hummus, right? Â 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. Â
Notes
Nutrition
Originally published on The Daring Gourmet May 2017
Mattie says
I made that hummus and it really was the BEST! Wow! I never made tahini before, but with the spices in it as described.
Kimberly @ The Daring Gourmet says
Fantastic, Mattie, thank you!
Mimi says
I’m totally hooked!!! I’ve been using it straight up as a spread and combining with various sauces, including tomato based and soy based primarily for noodles. Haven’t made Hummus with it yet. May have to make another batch soon as my double batch is almost gone after only a few days. Love the taste, but wondering if I overtoasted the sesame seeds, since the color is rather dark like peanut butter…
Thank you!!!
P.S. I did add a bit of sea salt, which cut the slightly bitter taste…
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Mimi, thanks so much for the feedback! Yes, the color largely has to do with how long the sesame seeds are toasted. As long as the tahini tastes good you didn’t over-toast the seeds.
Frank Ditzler says
Most recipes DO NOT call for sesame oil. It seems to sesame oil could enhance the sesame flavor.Is that good logic or would the sesame taste be too strong?
Tom says
This is a little odd, I have been loving Tahini my whole life and in most blogs I read, they use the wrong recipe and they have subsequent challenges. What if I told you that you can make this amazing, delicious healthy, aka superfood of 2020, in about a min? would that be a major blogging opportunity?
duffy dennis says
pleaselet me know how!!!
Anonymous says
I’ve made tahini as well. The same as you outline. But I get lazy when making hummus (even though it’s so easy) and sometimes just use sesame oil using a slightly thicker garbanzo paste. I actually have an oil expresser (since i can’t get sesame oil where I live) and it gives a nice flavor. Just don’t use the dark kind if you buy it.
Anthony Allen says
Thank you for the recipe! It was the first time I made tahini and also the first time I tried it. I don’t know why, but it is a little bit bitter (I made it with olive oil, but alone it tastes good). I’ll make again again..
Kimberly @ The Daring Gourmet says
Great, Anthony! Yes, tahini is bitter and that’s normal. It isn’t meant to taste good alone, it’s when it is added to something, like hummus, that it tastes amazing.
VeniceParrish says
Super easy and flavorful!
I used a coffee bean grinder to turn the seeds into a flour. Made the tahini much smoother.
.
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much for the feedback!
Bodil Bojesen says
Great idea . Couldn’t get it smooth in my food processor , but my all purpose grinder makes it, Thank you…
richard says
Made a little mess roasting the sesame seeds(those guys can fly) ,added it to your eggplant recipe and was nothing short of fantastic
Kimberly @ The Daring Gourmet says
Fantastic, Richard, I’m so glad you liked it – flying sesame seeds and all! :)
Pearlyn says
Hi. Can I use unhulled sesame seeds and replace olive oil with cold compressed coconut oil?
Kimberly @ The Daring Gourmet says
Hi Pearlyn, sure there’s no reason you can’t do either, just know that it will greatly impact/alter the flavor.
Carol says
I will never buy store bought tahini again! Thanks!! I used this recipe (I only needed 2T) to make a dip with almonds, spices and lemon juice. I can’t wait to use it in other dishes as well.
Kimberly @ The Daring Gourmet says
That’s awesome, Carol, I’m so glad, thank you!
Constance Hanna says
This tahini from scratch is insanely delicious! Terrific flavor and better than any tahini I’ve ever had before. I used unhulled instead of hulled organic seeds and it worked perfectly. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Constance, thank you!
Toni says
The nutritional information is scary…..indicates over a day’s worth of calories for one serving? What is the size of the serving? If the information is for the entire batch, how many servings and size of servings?
Kimberly @ The Daring Gourmet says
Hi Toni, it’s for the entire batch. I’ve just adjusted it to show per tablespoon – serving size is going to vary depending on what you’re using it for or in.
KMAC El Beyâ„¢ says
Greetings, after you complete the process of making tahini is refrigeration required? If not how long will et last in room temperature?
Kimberly @ The Daring Gourmet says
Hi, left unrefrigerated it will depend on the temperature of the room and the oil itself. You can definitely taste when oil goes rancid and that will be the best indicator to go on. Refrigerated tahini can last for several months and again, you’ll know by the taste if it’s rancid.
Mike says
This was just short of a lifesaver for me since I can’t find Tahiti anywhere where I live (and very few people who know what I’m talking about when I asked about it…). Even finding the sesame seeds in this amount was a stupider chore than it should have been. But anyway, now I can finally make a growing list of recipes I’ve been sitting in because I couldn’t find tahini pre-made, and was too irrationally stubborn to buy it online.
There is something sort of big that I had to figure out on the fly while making this, that I don’t think I’ve seen in the rest of the coments, that I hope will help others if they come across it:
The recipe -how it came out for me, at least- came out far too thick. I’m talking cookie dough consistency, only gritty, dark-ish and of course, bitter (which is the only part I expected). It was so thick my first (test) batch may have made the motor on my food processor smoke a little. I can’t decide if it was that, or if the sesame paste itself started smoking.
I added a little bit more olive oil after that, like the recipe hints at doing, but it really didn’t change much. And since I didn’t want to overpower the whole thing with olive oil flavor, by putting too much in, and defeat the whole point of what I figure tahini I should be, I had to come up with another solution. So I quickly decided to get the consistency straightened out with water.
I filled up a 1 cup Pyrex measuring cup and drizzled in a little water at a time till it thinned out to the way it appears in the pictures above, and how I’ve seen it in cooking shows (Milk Street drizzled tahini into brownies in this weekends episode). By the end of all 3 batches I made today, I used a total of 1 and 1/4th cups water, but I’m sure the amount will be different for everone/batch with this problem.
The water had other perks than just thinning everything out. The added water helped the food processor work out the grittiness that wouldn’t work itself out when the moisture wasn’t present, greatly improving the texture of the tahini. The water also improved the color of the tahini; where the pre-water paste was dark, the post-water paste was lighter and much more like the color in the pictures above. It also helped the flavor quite a bit, evening the flavor out while leaving it still the right amount of bitter with a hint of olive oil, without it being the big POW of bitterness it was when it was a dark concentrated doughy paste.
Oh and I’m pretty certain it won’t separate (I looked at it a few hours ago and it was fine), in spite the oil and water situation. I’m fairly sure the food processor and probably the presence of the sesame emulsified everything together.
Hope this helps others with this issue. There seems to be only perks as long as you don’t add too much water and remember that you really can’t remove that water once it’s in (unless maybe if you cook it out, but I don’t know what that will do to it and it just seems like a huge hassle)
April says
So I was wondering if you could freeze tahini paste? I freeze my pesto in ice-cube trays for serving size portions and wondered if I could do the same with this recipe and have it last longer.
Nelson says
Never ever EVER buying tahini paste again! This was so easy to make and gave my hummus a boost of flavor unlike any storebought tahini I’ve tried. Awesome recipe!