Homemade Tahini

By PhoebeLapine
August 30, 2012
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Author Notes: For a coarser texture and more flavorful tahini, use unhulled seeds. For something smoother and creamier, go with the hulled sesame. I used a mixture of olive oil and vegetable oil. I found the flavor of the olive oil over-powering in a large quantity, but liked having a little bit to give it complexity. I also used a lot more total oil than most recipes out there call for (1:1 seeds to oil versus 4:1). If you find your paste comes together with less, by all means hold your horses. PhoebeLapine

Makes: about 1 1/2 cups

  • 1 cup sesame seeds, hulled or unhulled
  • ¼ cup olive oil
  • ½ - ¾ cup vegetable oil
  • 2 tablespoons warm water
  1. Preheat the oven to 350 degrees F.
  2. Arrange the sesame seeds on a parchment-lined baking sheet in an even layer. Toast the nuts until golden brown and fragrant, shaking the pan halfway through cooking to redistribute, about 6 minutes. Allow the seeds to cool slightly.
  3. Transfer the sesame seeds to a small food processor or blender. Add the olive oil and puree, scraping down the sides of the bowl, until a paste forms.
  4. Add the salt and ¼ cup of vegetable oil. Continue to puree until smooth. Add the water – this will give the mixture a lighter smoother texture. Puree until the tahini is thinner than a nut butter, smooth and spreadable. Add more vegetable oil in ¼ cup increments until you achieve this texture (it took me about 3/4 cup).
  5. Transfer the tahini to a sterilized jar and keep in the fridge for up to a month, with all of your other condiments, or use immediately in your hummus recipe or as a nutty vinaigrette.

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