Homemade tahini can be a fantastic foodie gift, and it’s great to have at the ready to add to things like baba ghanoush or other delicious sauces. And learning how to make homemade tahini is fun and easy! I love when I can make something at home that’s sold packaged in stores. It’s fun, delicious, and most importantly, you know exactly what’s going into it. And that’s why I’m excited to teach you how to make homemade tahini. It’s super easy!
Tahini is a paste made from ground, hulled sesame seeds used primarily in Greek, Middle Eastern, North African, and Turkish cuisine.
Let’s not waste another moment . . .
How to Make Homemade Tahini
First, the sesame seeds are toasted in a sauté pan.
Toasting the seeds draws the oil to the surface, intensifying the natural flavor. This only take a few minutes — and they can easily go from perfect to, too dark, so be careful.
Then the toasted seeds go into a food processor, and are blended until the seeds turn into a paste. This only takes a few minutes.
A bit of oil is added and blended again until it’s smooth. The amount of oil can be adjusted depending on the consistency you want. Some tahini is thinker or thinner than others — this is a personal call.
Generally 2 tablespoons of oil is used with 6-ounces of sesame seeds to create a thick paste — I like to start with it thick and then add a bit more oil as I use it in various recipes, if I want a smoother finish.
The homemade tahini should be stored in an airtight container in the refrigerator for up to a month.
And guess what? If you have this homemade tahini on hand, next you can use it in these oh-s0-delicious Chocolate-Sesame Truffles.
- 6 ounces sesame seeds
- 2 tablespoons sesame oil
Add the sesame seeds to a medium-sized sauté pan and place it over low-medium heat.
Toast the seeds until they are very aromatic and becoming golden brown. This should only take a few minutes -- watch them carefully as they can turn from golden to burnt within seconds.
Pour the toasted seeds into a food processor fitted with the blade attachment. Blend the seeds until a paste has formed. This will take 2 to 3 minutes, and every so often, stop the processor and use a spatula to scrape down the sides.
Add the oil and blend until smooth. You can adjust the amount of oil depending on the consistency you want.
Store in an airtight container in the refrigerator for up to a month.