Homemade tahini recipe made with just 1 ingredient – hulled sesame seeds – and ready in 10 minutes! It’s a fabulous vegan condiment that can be used in many ways!
Since I make my own homemade Almond Butter, I thought why not make my own tahini. And of course, it turned out just as good, if not better than store bought, because I made it myself!
If you love tahini, then you will love this homemade tahini recipe and how simple it is to make right at home. All you need is 1 ingredient and a little patience. It’s accessible, affordable and so easy to make!
What Is Tahini?
Tahini is a creamy paste made with hulled sesame seeds. It is a very popular staple ingredient in Mediterranean and Middle Eastern cuisine. Tahini is very versatile and can used as a dip, spread, or binder, and is a main ingredient in traditional hummus.
Tahini (sesame seed paste), is made with hulled white sesame seeds. You can opt to toast the sesame seeds or use them raw (I typically use raw). Some tahini recipes add oil, but I prefer my tahini to be oil free. It doesn’t need anything other than 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 Stuffed Avocados.
- It’s a great thickener for soups, like this delicious, Lemon Chickpea Orzo Soup, adding a wonderful creamy, butteriness!
- You can also use it to make creamy salad dressings and dips, these can also be used as a spread for sandwiches.
- It pairs well with different flavors like lemon, miso, cumin, parsley, cilantro, garlic, etc.
Tahini is a versatile vegan condiment that is so very good, and so very good for you! Now, let’s get on with the recipe.
How To Make Homemade Tahini – Step By Step
Start by adding the hulled sesame seeds to your food processor or high speed blender, and start processing.
The paste will tend to move up the sides and benefits from being pushed down towards the center. Every now and then, stop to push and scrap down the sides with a spatula. The above picture is after 4 – 5 minutes of processing, you see it starting to clump up nicely.
And after 7 – 10 minutes, you’ll have yourself homemade tahini!
It’s that easy to make, the hardest part is cleaning up!
How To Store Tahini
Store your homemade tahini in an airtight container. I generally keep my tahini in the refrigerator to preserve maximum freshness, it will last for up to 6 months in the fridge. It will be ok in the pantry as well, but will only last for 2 – 3 weeks.
If you try this homemade tahini recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
HOMEMADE TAHINI (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.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Makes 2 cups
- Category: Condiment
- Cuisine: Vegan
- 3 cups hulled 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 6 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.