It’s easy to learn How to Make Homemade Tahini, and it’s great to have at the ready to add to things like baba ghanoush or all sorts of baked goods.
Inspiration
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!
What is Tahini?
Tahini is a paste made from ground, hulled sesame seeds used primarily in Greek, Middle Eastern, North African, and Turkish cuisine.
This yummy creation can be served as a dip on it’s own, and it’s one of the major components of hummus, baba ghanoush, and halva — and can be worked into a variety of sauces.
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 is one of the keys to making homemade Thaini delicious. It only takes 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 — store bought and homemade tahini will vary in consistency.
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? Once you make homemade tahini from scratch, next you can use it in these oh-s0-delicious Chocolate-Sesame Truffles.
I hope you will give this a try and enjoy!
Homemade Tahini Recipe
Ingredients
- 6 ounces sesame seeds
- 2 tablespoons sesame oil
Instructions
- 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.
Nutrition
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Kelly @ Tasting Page says
Love it. I just bought a jar of tahini, but seeing how easy it is to make my own, will try that next time. Thanks!
valentina says
So easy, Kelly. And toasted sesame seeds smell so good. 🙂
Christina says
I never thought to make my own! Thanks, Valentina! One more homemade item, vs. store-bought…I love it! Perfect timing for October Unprocessed, too!
valentina says
Christina, I’m gearing up for Oct. Unprocessed, too. (Eating Oreos now — I’m totally joking!)
Serena says
What a perfect idea! I keep looking for homemade recipes and this one seems to be quite simple. I also have some gluten-free or healthy recipes and this homemade tahini will definitely help me. Some bought tahini may only seem to be gluten-free but it can be contaminated with small amounts of something else. So, I’m glad that I’ve found your recipe. Thank you, Valentina!
valentina says
Thanks, Serena,
I’m always really super cautious of gluten contamination b/c my son has Celiac. So great to just make things at home, if possible. 🙂
Deb says
I’m going to try this wonderful recipe for tahini. Fresh, homemade is always better!
valentina says
Thank you, Deb. I just love homemade. If only we had more hours in the day. 😉
David says
I had never thought to make this even though I know exactly what it is made from. Duh! Thanks for this – like Christina, one more store-bought item off the shelves! xo
valentina says
I’ve always known, too. Essentially 1 ingredient. And yet it took me years to finally do it. 🙂