Homemade Tahini or sesame paste, is a key ingredient in many Middle Eastern and Mediterranean recipes, and it’s so easy to make right at home in your blender!
So many of the products I regularly buy are easy to make at home. Sometimes it’s economical to do it, sometimes not. Sometimes it tastes even better than the commercial version, sometimes not (I’m looking at you fresh pumpkin puree!) Most of the time, though, it’s educational and a lot of fun to make a favorite food from scratch and see how simple it can be. Case in point: this luscious homemade tahini, which I use all the time in so many of my favorite Middle Eastern recipes from Spiced Lamb Meatballs with Hummus to Falafel.
Let’s dig in
tahini (noun)
tah-ˈhē-nē | tə-ˈhī-nē
a thick paste made from finely ground hulled and ground sesame seeds. It is used especially in Middle Eastern, North African, Greek, Turkish and Asian cuisine as a dip or condiment, and as an ingredient in hummus and halva.
It’s usually an ingredient rather than a stand alone food and it’s used in tons of things from soups and sauces to desserts. If you like to cook Middle Eastern and Mediterranean food you’ll want to have this around. And yes, this is one of those do-it-yourself projects that is more economical and tastier than the commercial product.
what you’ll need to make tahini
- sesame seeds
- these can be hulled or unhulled. Hullless (also called hulled) sesame seeds will make the smoothest tahini. You can purchase them online if you can’t find them in your grocery store. Two cups of sesame seeds will yield a pint of tahini, enough to last you a while.
- vegetable oil
- I like to use a light olive oil, but any neutral oil will work.
- sea salt or kosher salt
equipment
A high speed blender like Vitamix is highly recommended for authentic smooth silky tahini. But you can make it in a food processor or regular blender; it just won’t be as smooth.
Sesame seeds don’t look like much but they pack a big punch, especially when they’re toasted. If you’ve ever used sesame oil you’ll know the aroma. Most of us don’t usually have lots of sesame seeds hanging around in our pantries, in fact you probably buy them in a tiny spice jar size. Check for bulk sesame seeds in larger grocery stores in the specialty grains section, and also in bulk bins. You can always find bulk sesame seeds online, here. Store any unused seeds in the fridge for longer freshness.
how to make homemade tahini
- Toast the sesame seeds (optional): While not necessary, toasting the sesame seeds can enhance the flavor of your tahini. To do this, preheat a dry skillet over medium heat. Add the sesame seeds and toast, stirring frequently, for 5-7 minutes until lightly golden brown and fragrant. Be careful not to burn them. Let the toasted seeds cool completely before proceeding.
- Grind the sesame seeds: Transfer the cooled sesame seeds (or raw seeds if not toasting) to a food processor or high-powered blender. Grind for a few minutes, scraping down the sides as needed. The mixture will start to become crumbly.
- Process until smooth: Continue processing for several minutes, scraping down the sides as needed. The mixture will become progressively smoother and start to release its oil. This can take anywhere from 5-10 minutes depending on your food processor’s power.
- Add oil (optional): If the mixture seems too dry or difficult to process, you can add 1-2 tablespoons of neutral oil to help achieve a smoother consistency.
- Season with salt (optional): Add a pinch of salt to taste, if desired.
tips for making homemade tahini
The texture of your tahini will depend on what food processor or blender you are using. A high speed blender like a Vitamix will yield a very smooth result. I have also used a food processor which makes it a little more gritty, but no less delicious!
- If you’re looking for smooth silky tahini, use hulled seeds.
- Toast those seeds! It makes all the difference in flavor.
- Use a high-powered blender or food processor ~ a strong motor is important for achieving a smooth and creamy tahini.
- Be patient ~ grinding the sesame seeds takes time. Don’t be discouraged if it doesn’t become smooth immediately.
- Consistency ~ the consistency of your tahini can be adjusted to your preference. For a thinner tahini, add a little more oil. For a thicker tahini, continue processing for a longer time. In general you are looking for a fairly thin consistency in the final tahini. As opposed to nut butters, tahini can be poured right out of a jar.
- Storage ~ transfer the finished tahini to an airtight container. It will keep in the refrigerator for up to a month. Give it a good stir before using as the oil will separate out as it sits.
use your homemade tahini with…
I use tahini all the time in hummus, and mixed with lemon juice and water it’s the perfect sauce for falafel, Lamb Kofte Skewers (Köfte) or even veggie burgers. I love to dip my Chickpea Fries into a little bowl of tahini mixed with lemon and yogurt.
related: Whipped Tahini Sauce
Homemade Tahini
Equipment
- high speed blender or food processor
Ingredients
- 2 cups hulled sesame seeds
- olive oil, optional
- sea salt to taste
Instructions
- Toast the sesame seeds (optional): While not necessary, toasting the sesame seeds can enhance the flavor of your tahini. To do this, preheat a dry skillet over medium heat. Add the sesame seeds and toast, stirring frequently, for 5-7 minutes until lightly golden brown and fragrant. Be careful not to burn them. Let the toasted seeds cool completely before proceeding.
- Grind the sesame seeds: Transfer the cooled sesame seeds (or raw seeds if not toasting) to a food processor or high-powered blender. Grind for a few minutes, scraping down the sides as needed. The mixture will start to become crumbly.
- Process until smooth: Continue processing for several minutes, scraping down the sides as needed. The mixture will become progressively smoother and start to release its oil. This can take anywhere from 5-10 minutes depending on your food processor’s power.
- Add oil (optional): If the mixture seems too dry or difficult to process, you can add 1-2 tablespoons of neutral oil at a time to help achieve a smoother consistency.
- Season with salt to taste.
- Transfer the finished tahini to an airtight container. It will keep in the refrigerator for up to a month. Give it a good stir before using as the oil will separate out as it sits.
This is sooo much better then store bought, who knew? Thanks for this keeper recipe.
I’ve always wanted to try to make homemade Tahini. Thank you for the inspiration, it turned out amazing!
You are so clever. I always want to make what you post. Sesame seed are now on the grocery list.
This looks amazing!
I am thrilled to have a recipe for this. I imagine most serious cooks will love your instructions . I’ve pinned your recipe. Hope it brings some traffic to the post!
Thanks Mary!
I used to always make my own…sesame tahini, hummus…and then started buying it…why did I do that? yours looks so good!
What a great idea – I’m making a jar – how long do you think it keeps?
Mary x
I don’t know, but I would guess it would be fine for quite a while in the refrigerator, for many weeks anyway, and I believe you can also freeze it like you would pesto.
Maybe Pin It is responsible for me recently making my own barbecue sauce and salsa. I needed both and, instead of running out to purchase them, I looked around and figured I could make them with what I had. Both turned out pretty good. Now for tahini which is fairly expensive in the market. Thanks!Best,Bonnie
I love to make salsa, but I haven’t tackled barbecue sauce, I bet that’s fun since it can have such wild ingredients. Do you have a post on it I can check out?
Looking forward to your hummus.
I always have loads of sesame seeds in the house (for brown bread) so must give this a go.
Fantastic photos.