How To Make Tahini | Easy Homemade Tahini Recipe (2024)

Learn how to make tahini using just 3 simple ingredients you likely already have! This creamy kitchen staple is surprisingly easy and affordable to make at home. Use it for hummus, drizzle it on falafel, or incorporate it into baked goods!

Tahini is a staple in kitchens around the globe! It’s well-known for its role in making hummus (and more recently in this lemon tahini sauce), as well as in other Middle Eastern and Mediterranean dishes, but also for its versatility in vegan salad dressings, baking, and more. This smooth, sesame seed-based condiment packs a flavor punch, and making it at home is easier than you might think!

With just a few ingredients and about 5 minutes of work, you can create a fresher, creamier, and more budget-friendly recipe than most store-bought tahini. So, let’s dive into how to make tahini with my step-by-step instructions that promise delicious results every time.

Ingredients

• Hulled white sesame seeds: Hulled seeds have their outer layers removed, making your tahini less bitter and much lighter in color than unhulled seeds.
• Neutral oil: Any neutral vegetable oil will work here, like avocado, canola, grapeseed, sunflower, safflower, or light olive oil.
• Salt: Just a pinch for added flavor!

Equipment

• A pan for toasting
• A food processor or blender for achieving that perfect consistency
• A spatula for scraping out every last drop

VITAMIX BLENDER

This is the blender I use and adore!

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How to Make Tahini

Toast the Sesame Seeds

Toast the sesame seeds in a dry pan over medium heat until they’re lightly golden and fragrant. This step shouldn’t take more than 3 minutes. Sesame seeds can burn quickly if left unattended, so I recommend stirring them often and watching them closely.

Once they’re toasted, let the seeds cool. Toasting adds flavor and makes it easier to release the oils during blending, so don’t skip this step!

Blend the Seeds

Transfer the cooled sesame seeds to a food processor or high-speed blender, and blend them until they form a crumbly paste. Then, slowly pour in the oil while continuing to blend.

If you find the mixture too thick, add a bit more oil until you reach a smooth and pourable consistency with a creamy texture. Remember to stop and scrape down the sides a few times.

Season the Tahini

The final step is to taste your tahini and add a pinch of salt if you want to. Personally, I love adding a little salt to bring out the nuttiness of the sesame seeds.

Tips

• Quality Seeds: The flavor of your tahini depends heavily on the sesame seeds you use. Opt for fresh, high-quality hulled sesame seeds for a smoother, less bitter tahini.
• Cool the Seeds: Let the toasted sesame seeds cool before blending. This prevents them from becoming too pasty too quickly and helps achieve a smoother texture.
• Gradually Add Oil: Start with the recommended amount of oil, but be prepared to add more if needed. Adding oil slowly as you blend means you can better control the tahini’s consistency, from thick and spreadable to smooth and pourable.
• Use a High-Powered Blender: For the smoothest tahini, use a high-powered blender. It can handle the hard sesame seeds better and achieve a silky smooth consistency more efficiently than a food processor or lower-powered blender.

Storage

Before storing, let the tahini cool to room temperature (it will be hot from blending). Then, transfer it to an airtight container or glass mason jar with a lid.

• Fridge: Homemade tahini can be stored in an airtight container in the refrigerator for up to a month. If the oil separates, just give it a good stir before using.
• Freezer: I don’t recommend freezing tahini. The consistency and flavor are best when it’s stored in the fridge. Stick to refrigeration for the ideal taste and creaminess!

How to Use Tahini

Tahini is unbelievably versatile! You can use it as a base for dressings and sauces, as I do in my chickpea kale salad or kimchi udon noodles.

Or, stir it into your favorite hummus recipe, like carrot hummus, baba ganoush hummus, or pumpkin hummus.

Drizzle it over air-fried vegetables and baked falafel, or incorporate it into your baking, like chickpea cookie dough, for a nutty depth of flavor.

Or use it as a batter-style breading before roasting things, like in these crispy tahini chickpeas or crispy tofu in our vegan chicken caesar wraps!

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