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

Easy 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 super simple to make yourself and tastes even better than store-bought!

Well, I was craving hummus and didn’t have any tahini on-hand, so I quickly whipped some up and made a fabulous batch of hummus with it. Ā As quick and easy as it is to make, it’s rather pointless buying it at the store. Ā For one, you usually end up with waaaaay more than you need and the rest often goes to waste. Ā Secondly, it’s quite a lot cheaper to make it yourself. Ā Thirdly, it tastes so much fresher and bolder!

So quick and simple to make, tahini paste is simply sesame seeds that are toasted and ground up with olive oil to make a paste.

So there really is no excuse to forego your hummus craving because you don’t have any tahini on hand. Ā Just keep some sesame seeds on hand and you’ll always be ready to roll.

But tahini isn’t only used for hummus.Ā  It’s deliciously versatile!

Tahini is a popular staple in Middle Eastern, Greek, and East Asian cooking. Ā Here are just a few ways tahini is used:

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.

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 Do You Add Olive Oil to the Sesame Seeds?

Yes, 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  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
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197 Comments →

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197 Responses

  1. Mattie says

    October 26, 2019 at 1:54 am

    I made that hummus and it really was the BEST! Wow! I never made tahini before, but with the spices in it as described.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 26, 2019 at 10:40 am

      Fantastic, Mattie, thank you!

      Reply
  2. Mimi says

    June 14, 2019 at 3:15 am

    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…

    Reply
    • Kimberly @ The Daring Gourmet says

      June 14, 2019 at 2:23 pm

      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.

      Reply
    • Frank Ditzler says

      March 2, 2021 at 6:38 am

      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?

      Reply
  3. Tom says

    June 1, 2019 at 10:57 pm

    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?

    Reply
    • duffy dennis says

      January 7, 2021 at 10:27 pm

      pleaselet me know how!!!

      Reply
  4. Anonymous says

    February 24, 2019 at 6:01 pm

    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.

    Reply
  5. Anthony Allen says

    November 17, 2018 at 5:43 pm

    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..

    Reply
    • Kimberly @ The Daring Gourmet says

      November 17, 2018 at 6:39 pm

      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.

      Reply
  6. VeniceParrish says

    August 22, 2018 at 12:51 pm

    Super easy and flavorful!
    I used a coffee bean grinder to turn the seeds into a flour. Made the tahini much smoother.
    .

    Reply
    • Kimberly @ The Daring Gourmet says

      August 22, 2018 at 1:08 pm

      Fantastic, thanks so much for the feedback!

      Reply
    • Bodil Bojesen says

      January 17, 2021 at 4:45 am

      Great idea . Couldn’t get it smooth in my food processor , but my all purpose grinder makes it, Thank you…

      Reply
  7. richard says

    August 16, 2018 at 10:03 pm

    Made a little mess roasting the sesame seeds(those guys can fly) ,added it to your eggplant recipe and was nothing short of fantastic

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2018 at 12:53 am

      Fantastic, Richard, I’m so glad you liked it – flying sesame seeds and all! :)

      Reply
  8. Pearlyn says

    May 20, 2018 at 8:38 pm

    Hi. Can I use unhulled sesame seeds and replace olive oil with cold compressed coconut oil?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 20, 2018 at 9:13 pm

      Hi Pearlyn, sure there’s no reason you can’t do either, just know that it will greatly impact/alter the flavor.

      Reply
  9. Carol says

    May 17, 2018 at 3:55 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 17, 2018 at 3:57 pm

      That’s awesome, Carol, I’m so glad, thank you!

      Reply
  10. Constance Hanna says

    April 20, 2018 at 2:50 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 20, 2018 at 7:50 pm

      Fantastic, Constance, thank you!

      Reply
  11. Toni says

    March 4, 2018 at 8:01 am

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 4, 2018 at 9:33 am

      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.

      Reply
  12. KMAC El Beyā„¢ says

    January 28, 2018 at 4:38 pm

    Greetings, after you complete the process of making tahini is refrigeration required? If not how long will et last in room temperature?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 28, 2018 at 7:41 pm

      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.

      Reply
  13. Mike says

    January 8, 2018 at 8:21 pm

    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)

    Reply
  14. April says

    January 3, 2018 at 2:25 pm

    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.

    Reply
  15. Nelson says

    December 20, 2017 at 9:51 am

    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!

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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