How to make tahini at home using just sesame seeds and oil, which is optional. It's so easy to prepare and ready in less than 15 minutes!
Making tahini at home is so easy and much more affordable than store-bought, so you can save some money, especially if you buy the sesame seeds in bulk.
It only requires 1 to 3 ingredients. Sesame seeds, which it's the main ingredient as tahini is a paste made from toasted ground hulled sesame seeds, but you can also add some oil and a pinch of salt if you want.
I prefer to make my tahini salt-free, but it's up to you. I've also tried to make it with and without oil and both are great.
Oil is usually used to encourage blending and it also reduces the prep time, so if your food processor or blender is not really powerful, just add a little bit of oil.
I think any kind of sesame seeds can be used, but raw sesame seeds are more nutritious because they’re uncooked, although raw tahini is bitter, thicker and it takes forever. Store-bought toasted sesame seeds are okay, but I prefer to toast them myself.
Hulled white sesame seeds are my favorite ones because when I use them the tahini is less bitter, creamier, whiter and they work so well, but unhulled sesame seeds are also great. Use what you have on hand.
How to make tahini – Step by step
- Feel free to use any type of sesame seeds you have on hand (photo 1). I prefer raw hulled white sesame seeds because they're the best choice for making tahini, but raw unhulled sesame seeds are also great.
- Transfer the sesame seeds to a skillet (photo 2) and cook over medium heat, stirring constantly for about 5 minutes or until the seeds are lightly colored and fragrant (photo 3). If you're using toasted sesame seeds, omit this step.
- Let cool the sesame seeds for 5 minutes and transfer to a food processor or a powerful blender and process until a crumbly paste begins to form (photo 4).
- Add the oil (photo 5) and process until smooth (photo 6). The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor or blender. If you're using a powerful machine, you don't need to add any oil.
Pro tips
- Hulled white sesame seeds are my favorite ones, but I also use unhulled sesame seeds sometimes, depending on what I have on hand. Unhulled seeds are much darker and still have their hull or outer shell intact. In addition, tahini made from unhulled sesame seeds tends to taste more bitter, but it's still delicious.
- I used extra virgin olive oil, but any other oil will do. Keep in mind that extra virgin olive oil has a strong taste and I love it, but you may want to use a neutral oil instead like canola or sunflower oil.
- You can use either a food processor or a powerful blender to make this recipe, so use what you have in your kitchen.
- I don't add any salt to my tahini, but please feel free to add some salt to taste if you prefer your tahini saltier.
What tahini is used for?
- Probably the most well-known way to use tahini is when making hummus, but it's also used to make baba ganoush, a dip similar to hummus, but made with eggplant instead of chickpeas.
- Tahini is a great oil substitute to make all kind of recipes. You'll find so many oil-free recipes on the blog that requires tahini instead of oil.
- It's the key ingredient to one of my all-time favorite salad dressings, my popular Lemon Tahini Dressing.
- Have you ever tried tahini as a dip or a spread? It's delicious with some apple slices, crudités (like carrot or celery) or spread onto a slice of bread.
How long does homemade tahini last?
- Tahini will keep refrigerated for at least 1 month, but it can last forever, up to 6 months or even longer!
- Like other nut butters, oil separation is normal, so the paste underneath might become pretty hard in cold temperatures if it hasn't been stirred in a while.
- However, if it tastes and smells rancid, don't eat it, just make a new batch.
Looking for more how-tos?
Did you make this tahini recipe?
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How To Make Tahini
Ingredients
- 2 cups raw sesame seeds, hulled white sesame seeds are ideal, but any kind will do
- 2-4 tablespoon oil, optional, I used extra virgin olive oil
Instructions
- Use any type of sesame seeds you have on hand. I prefer to use hulled white sesame seeds because they're the best choice for making tahini, but raw unhulled sesame seeds are also great.
- Transfer the sesame seeds to a skillet and cook over medium heat, stirring constantly for about 5 minutes or until the seeds are lightly colored and fragrant. If you're using toasted sesame seeds, omit this step.
- Let cool the sesame seeds for 5 minutes and transfer to a food processor or a powerful blender and process until a crumbly paste begins to form.
- Add the oil and process until smooth. The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor or blender. If you're using a powerful machine, you don't need to add any oil, but I prefer my tahini with a little bit of oil.
- Store the tahini in a sealed container in the fridge for at least 1 month. It can last for up to 6 months or even longer, though. You may notice it separates over time. If this happens, give it a good stir before using.
Notes
- Hulled white sesame seeds are my favorite ones, but I also use raw unhulled sesame seeds sometimes, depending on what I have on hand. Unhulled seeds are much darker and still have their hull or outer shell intact. In addition, tahini made from unhulled sesame seeds tends to taste more bitter, but it's still delicious.
- I used extra virgin olive oil, but any other oil will do. Keep in mind that extra virgin olive oil has a strong taste and I love it, but you may want to use a neutral oil instead like canola or sunflower oil.
- You can use either a food processor or a powerful blender to make this recipe, so use what you have in your kitchen.
- I don't add any salt to my tahini, but please feel free to add some salt to taste if you prefer your tahini saltier.
- Nutritional info has been calculated by using 4 tablespoon of extra virgin olive oil.
Nutrition
Update Notes: This post was originally published in June of 2017, but was republished with new photos, step by step instructions and tips in June of 2019.
aLPHONSA mOTHA. says
Tlhanks so much for sharing Humus and tahini paste in detail.First time I AM GOING TRY.
Iosune Robles says
Hope you enjoy it 🙂
Marian Pohlman says
Thank you for sharing your great ideas. Question...we do not have a high powered blender but we do not use oil or salt. Will it still work? Thank you for your insights. We are most appreciative.
Iosune Robles says
Hi Marian, if you do it gradually it could work, but it depends on its power. I can not tell you totally sure due to I have never tried it, but the texture won't be the same.
Nancy Nurse says
I'm the same as you Marian Pohlman, but I've made nut butters with nothing but the nuts,so I'm guessing this would work... perhaps a tad bit of warm water every so often?
DeAnne says
I'm going to give this a try, thank you! How much does this recipe make?
Iosune says
Hi Deanne! Hope you enjoy it 🙂 About 1 and 1/4 cups, as you can read in the recipe box. Have a nice day!