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a jar homemade tahini on a glass table with a spoon

How to make your own Tahini

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This is a basics post on How to make your own Tahini. It’s super easy. I like that I can control the amount of oil that ends up in my tahini this way. Store-bought tahini can vary in creaminess, largely due to its varied oil content.

Ingredients for homemade tahini
Ingredients for tahini

Tahini is useful in:

Hulled Sesame Seeds

Hulled white or brown sesame seeds can be purchased in bulk from many grocery stores. I’ve used both white and brown sesame seeds and I did not notice much of a difference in flavor.

Instructions

Dry toast sesame seeds on your stovetop in a large pan until fragrant, do this at medium heat keeping the seeds moving, not letting them sit for too long to avoid burning.

Dry toasting sesame seeds
Dry toasting sesame seeds

Once the sesame seeds are hot and fragrant, they are ready to process. Some will darken in color, but some will not. As long as they are hot to the touch and aromatic with a few darker in color, they are ready to go.

Then add the sesame seeds to the food processor. Blend until smooth, adding toasted sesame oil to encourage blending. The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor.

If you taste the tahini and it’s bitter, you’ve made it correctly. I personally have never tasted it by itself and thought this is delicious. I’ve had it on toast with Earth Balance and Nooch and thought it was good though.

To Store: Store for a month or longer in the fridge or freeze for up to 3 months.

Tahini labeled and ready for the fridge
Tahini labeled and ready for the fridge

Tahini will naturally separate after sitting. Just give it a good stir when you are ready to use it.

Stirring tahini
Stirring tahini
a jar homemade tahini on a glass table with a spoon
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How to make your own Tahini

With just hulled sesame seeds and a little sesame oil you can make your own tahini
Course Basics, Sauce
Cuisine Mediterranean
Keyword meal prep, sesame seeds
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings of 1 TBSP
Calories 77kcal

Equipment

  • Food processor
  • A pan to toast seeds in

Ingredients

Instructions

  • Dry toast sesame seeds on your stovetop in a large pan until fragrant, do this at medium heat keeping the seeds moving, not letting them sit for too long to avoid burning.
  • Once the sesame seeds are hot and fragrant, they are ready to process. Some will darken in color, but some will not. As long as they are hot to the touch and aromatic with a few darker in color, they are ready to go.
  • Then add the sesame seeds to the food processor. Blend until smooth, adding toasted sesame oil to encourage blending. The amount of oil you need will depend on the freshness of your sesame seeds and the power of your food processor.
  • If you taste your tahini and it's bitter, then you have made it correctly.

Notes

Nutrition Information is approximate.
I’ve used both white and brown sesame seeds and I did not notice much of a difference in flavor.
Be careful not to burn the sesame seeds, they do not all need to darken in color to be ready to blend. 
To Store: Store for a month or longer in the fridge or freeze for up to 3 months.
Tahini will naturally separate after sitting. Just give it a good stir when you are ready to use it.
www.planttestkitchen.com

Nutrition

Serving: 1TBSP | Calories: 77kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Calcium: 91mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

For more simple how to style recipes, have a look at the Basics section.

Did you make your own tahini? Would you do it again? What recipe did you use it with? Tell me about it in the comments below.

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