Easy Tahini Recipe
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).
- Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
- Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
- Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
Operating on a strict thirty-minute timeline requires a food processor capable of continuous motor run time without overheating, turning dry seeds into a smooth emulsion through mechanical friction and added neutral oil. Making this condiment at home yields a fresher flavor than commercial jars while significantly reducing grocery expenses. Hulled sesame seeds are strictly preferred over unhulled varieties because they lack the bitter, astringent compounds found in the seed coats, producing a milder and silkier final paste. When sourcing these seeds, international markets and bulk bins offer the most economical purchasing options per ounce. Proper execution relies entirely on precise visual cues and careful processing intervals rather than guesswork.
Toasting and Grinding Mechanics
Toast the sesame seeds in a wide, dry saucepan over medium-low heat for three to five minutes, stirring constantly until they release a distinct aroma and become very lightly colored without turning brown. Pour the hot seeds immediately onto a baking sheet or large plate to halt the cooking process, as residual pan heat will quickly burn them past redemption. Transfer the completely cooled seeds to a food processor and pulse until a dry, crumbly paste forms after about one minute. Pour in three tablespoons of neutral oil, such as grapeseed, canola, or light olive oil, and let the machine run continuously for two to three minutes. Stop the motor periodically to scrape down the bottom and sides of the bowl with a spatula, ensuring no unground seeds escape incorporation into the evolving emulsion.
Achieving the Correct Consistency
Inspect the texture of the mixture after the initial processing phase to determine if further mechanical action is required. The finished tahini must be completely smooth rather than gritty, possessing a fluid, pourable viscosity that easily drips from a spoon. If the paste remains too thick, process for another full minute or incorporate the remaining optional tablespoon of oil to loosen the mixture. Season with a pinch of salt to balance the natural richness, running the machine for an additional five to ten seconds to distribute the seasoning evenly. Store the finished condiment covered in the refrigerator for up to one month, stirring vigorously to recombine any natural oil separation that occurs during storage before using it in dressings or dips.
