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Homemade tahini is made with only 2 ingredients and is ready in 15 minutes. Try this creamy and smooth tahini recipe that you can use in a variety of recipes including hummus and halva.
When I started working in a hotel restaurant back in 2009, one of the first lessons I learned was to master the basics from scratch, even if they’re usually bought ready-made. These staples are good to have on hand because you never know when you’ll need them. Over the years, I’ve added many essential recipes to my collection, like lemon vinaigrette, pomegranate molasses and pistachio cream. Today, I’m sharing another must-have: a homemade tahini recipe made with just two ingredients. It’s simple, smooth, and flavorful, perfect for hummus, dressings, sauces, and so many Middle Eastern and Mediterranean dishes.
Table of Contents
Tahini is a creamy sesame paste that’s a staple in Middle Eastern and Mediterranean cooking. It’s smoother than nut butter, light in color, and used in both sweet and savory recipes like hummus and baba ganoush. While store-bought tahini is easy to find, making it at home is cheaper, fresher, and more flavorful. All you need are two ingredients: hulled sesame seeds and oil.
What does tahini taste like? Tahini has a distinct rich nutty flavor. Depending on the sesame seeds, tahini can have a subtle hint of bitterness.
It’s All About The Sesame Seeds
When it comes to making tahini at home, you can use hulled or unhulled sesame seeds. The tahini paste you find at stores are usually made with hulled sesame seeds, which results in lighter and smoother tahini. I usually toast hulled sesame seeds for reduced bitterness and enhance flavor.
If using unhulled sesame seeds, the tahini will be less smooth and maybe a bit darker with more distinct flavor.
How To Make Tahini
Toast the sesame seeds: Place the sesame seeds in a pan over medium heat. Stir frequently and toast until they are fragrant and smell nutty. This would take about 5 to 8 minutes. Keep a close eye, sesame seeds burn quickly.
Process the sesame seeds: Place the toasted sesame seeds in the bowl of a food processor or a blender. Blend until they are crumbly, about 1 minute.
Add the oil: Add the neutral flavor oil and process again, pausing every now and then to scrape the sides and the bottom of the food processor bowl.
Process more: After 3 minutes, the tahini should be smooth and pourable. If not, add one more tablespoon of oil and blend again.
What To Make With Tahini
Tahini is used in both sweet and savory recipes all around the Middle East and parts of the Mediterranean. One of the most popular ways to use this staple is to make dips such as hummus and mutabal that can be served with pita bread or pita chips as part of a mezze platter.
You can also make my classic Middle Eastern tahini sauce and use it with chicken shawarma, beef shawarma, kofta kebab and even whole roasted cauliflower.
If you’re looking for sweet recipes using sesame paste, try my tahini cookies, tahini date cake , oatmeal date cookies or tahini cake with chocolate tahini glaze.
Storage
It’s best to store tahini in a cool and dry place such as pantry for up to 2 months. Make sure that the jar in completely sealed. If the oil separates, simply stir it with a butter knife or spoon before using.
Can I store tahini in the fridge? Storing the tahini in the fridge would make it a lot thicker, so you need to let it sit on the counter for a bit before measuring it for a recipe.
Frequently Asked Questions
Yes, it’s possible to leave out the oil. However, keep in mind that it might take longer to make the sesame paste and the final product might not be as smooth.
This can have a few reasons. Commonly it’s because the amount of the sesame seeds is less than what your food processor can blend. In this case, I recommend adding more sesame seeds, which means you need to add more oil and will have a bigger batch. Sometimes, it could take longer for a food processor to blend the seeds, so be patient.
You can use neutral flavor oils including grapeseed oil or avocado oil. I don’t recommend using olive oil since it has a distinct flavor and will also become bitter once blended.
Yes, made with only sesame seeds and oil, tahini is vegan, dairy-free and gluten-free.
You can use a blender to make homemade tahini if it’s high powered, otherwise a food processor would work best.
Delicious Recipes Using Tahini
Dessert
Best Tahini Cookies Recipe
Dips and Spreads
Roasted Red Pepper Hummus Recipe
Mediterranean recipes
Middle Eastern Tahini Sauce Recipe
Dips and Spreads
Shawarma Sauce (5 Minutes!)
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Tahini Recipe
Ingredients
- 2 cups sesame seeds, hulled
- 4 tbsp neutral flavor oil , such as grapeseed or avocado oil
Instructions
- Place a pan over medium heat and add the sesame seeds. Stir frequently and toast them for 5 to 8 minutes, until they are fragrant and smell nutty. Keep a close eye because sesame seeds burn quickly.
- Put the toasted sesame seeds into the bowl of a food processor or a blender. Blend on high for 2-3 minutes until they are crumbly. Scrape the sides and the bottom of the food processor.
- Add the oil and blend again for 2-3 minutes until the tahini is smooth and pourable. Pause every 30 seconds to scrape the sides and the bottom using a spatula.
- If the tahini is still thick and not pourable, add one more tablespoon of oil and blend again.
- Pour into a jar and seal. Store in a cool, dark and dry place for up to 3 months.
Notes
- Use tahini to make recipes such as hummus and baba ganoush. You can also make tahini sauce which you can serve with chicken shawarma, falafel, beef shawarma or kofta kebab.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So much better than the stuff I’ve been buying from the store. And the toasting step makes it extra yummy!
I am shocked at how easy it is to make tahini!!! So glad I found this post. Can’t wait to save so much money by making my own instead. Thank you!
I didn’t realize you could make your own! This is so helpful, as the base for my hummus.
This homemade tahini looks so delicious and perfect. Thanks for sharing.
This tahini recipe was so easy! Perfect when I was in a pinch and needed some for a dressing. Yum!