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Close-up of pale, creamy homemade tahini with swirls on the surface in an open glass jar.

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Homemade Tahini

Recipe by Lisa Marie Cimini

This homemade tahini recipe turns lightly toasted sesame seeds into a smooth, creamy paste with a wonderfully nutty flavor. Made with just a few simple ingredients, it’s a versatile pantry staple perfect for homemade hummus, salad dressings, savory sauces, and even baking.

  • Total Time55 minutes
  • YieldAbout 1 3/4 cups 1x
  • DietVegan

Ingredients

Units Scale
  • 430 g raw hulled sesame seeds
  • fine sea salt to taste
  • avocado oil, only if needed

Instructions

  1. Preheat the oven to 350°F (175°C). Spread the sesame seeds evenly across a rimmed baking sheet.
  2. Toast for 8 to 10 minutes, stirring the seeds and rotating the pan halfway through. Remove them when they are fragrant and lightly golden. Watch closely because sesame seeds can burn quickly and dark seeds may make the tahini bitter.
  3. Cool the sesame seeds completely on the baking sheet before processing.
  4. Transfer the cooled sesame seeds to a food processor or high-powered blender. Process for 3 to 5 minutes, stopping every minute at first to scrape down the sides and bottom of the bowl. The mixture will move from sandy crumbs to a thick paste.
  5. Continue processing until the tahini becomes smooth, glossy, and pourable, about 5 to 10 minutes more. If the food processor or tahini becomes hot, stop and let both cool for several minutes before continuing.
  6. If the tahini remains thicker than you prefer after thorough processing, add avocado oil 1 tablespoon at a time, blending well after each addition. Use only as much as needed to reach the desired consistency.
  7. Add the fine sea salt and process for 15 to 30 seconds. Taste and adjust the salt if needed.
  8. Transfer the tahini to a clean, dry jar. Let it cool completely with the lid slightly ajar, then cover and refrigerate.

Notes

Storage: Store homemade tahini in a clean, airtight glass jar in the refrigerator for up to one month. Natural oil separation is normal, so give it a good stir before using. Always use a clean, dry spoon, and discard the tahini if it develops an unpleasant or rancid smell or flavor.

Equipment: Rimmed baking sheet, food processor or Vitamix, silicone spatula, and a clean, dry glass jar.

Food Processor Size: I developed this recipe using a 9-cup food processor. If you’re using a larger model, you may need to increase the amount of sesame seeds so there’s enough in the bowl for the blades to blend them into a smooth, creamy paste. A high-powered blender, such as a Vitamix, can also be used.

  • Prep Time: 15 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Sauces & Staples
  • Method: Food Processor

Find it online: https://myweatheredtable.com/homemade-tahini/