If you love tahini, then you will love this homemade tahini recipe and how simple it is to make. It only takes 1 ingredient and a little patience!
Since I make my own Almond Butter, I thought why not my own tahini?! And of course, it was just as good, if not better, since I made it myself!
Tahini (sesame seed paste), is made with just one simple ingredient, sesame seeds.
Benefits of Tahini
Sesame seeds contain important B Vitamins – B1, B2, B3, B5, as well as a great supply of calcium, making tahini a healthy, wholesome ingredient. They also have beneficial trace elements like copper, magnesium, iron, phosphorus and manganese. Sesame seeds contain both omega 3 & 6 that improve the health of the brain.
Ways to Use Tahini
Tahini can be used in all different kinds of ways. It’s a main ingredient in recipes like this Simple White Bean Hummus, or it can be used as a binder in place of hummus for this ‘Chickpea of the Sea’ Salad Sandwich or these Stuffed Avocados.
It pairs well with different flavors like lemon, miso, cumin, parsley, cilantro, garlic, etc.
It’s a wonderful vegan condiment that is so very good, and so very good for you!
Now, let’s get on with the recipe…
HOW TO MAKE TAHINI – STEP BY STEP
Add sesame seeds to your food processor or high speed blender…
and in a few minutes, you’ll have yourself homemade tahini!
It’s that easy to make, the hardest part is cleaning up!Print
HOMEMADE TAHINI RECIPE (1 INGREDIENT)
One ingredient and so easy to prepare! Tahini (sesame seed paste) is an essential and versatile ingredient to add to your healthy lifestyle.
- 3 cups sesame seeds (1 lb.) (I used Bob’s Red Mill)
First you may want to toast your seeds to bring out the most flavor. You want your seeds to become fragrant and slightly darker during the process (I have to admit that I skip this step and it is completely optional.)
Toast your seeds one of two ways:
- Preheat oven to 350. Place seeds on roasting pan or rimmed cookie sheet and roast for about 10-15 minutes making sure to move them around every few minutes so the seeds on the bottom don’t burn.
- Dry roast over medium low heat in a skillet using one cup at a time (add more or less depending on your skillet). Be sure to move the seeds around frequently to ensure that they don’t burn.
Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or blender, and process on high until creamy, scraping down the sides as needed. Will take apprx. 5-10 minutes to blend depending on your equipment.
Store your tahini in an airtight container in the fridge. Will last up to a couple months. Makes approx. 2 cups.
For the ultimate creamy tahini, source out sesame seeds that have been hulled. Sesame seeds with the hull will create a thicker consistency which I have shown here.
I’ve seen recipes call for 2 or 3 tablespoons of extra virgin olive oil or sesame oil. This may help create a smoother texture but it will also alter the flavor slightly. I personally don’t care for oil in my tahini.
Have fun experimenting with different ways to use tahini…
So easy and delicious…Enjoy !