Homemade tahini recipe made with just 1 ingredient – hulled sesame seeds – is oil-free and ready in 10 minutes! It’s a fabulous vegan condiment that can be used in hummus, tahini sauce or drizzled on avocado toast!
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 many ways:
- It’s a main ingredient in hummus like this Favorite Hummus and this Simple White Bean Hummus.
- Use it as a binder for this ‘Chickpea of the Sea’ Tuna 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, which can also be used as a spread for sandwiches.
- Sesame seed paste pairs well with flavors like lemon, miso, cumin, parsley, cilantro, garlic, etc.
How To Make Homemade Tahini – Step By Step
Start by adding 1 lb. of hulled sesame seeds to your food processor or high speed blender and start processing.
The paste tends to move up the sides and benefits from being pushed down towards the center. Every now and then stop to push and scrape down the sides with a spatula.
The above picture is after 4 – 5 minutes of processing, you can see it’s 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
- Pantry: Tahini can be stored in pantry for up to 2 months, in an airtight container. If it separates, give a good stir before using.
- Refrigerator: I generally keep my tahini in the refrigerator to preserve maximum freshness, it will last for up to 6 months.
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.Print
Quick, easy and oil-free, this homemade 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 1x
- 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, but this is optional. You want your seeds to become fragrant and slightly darker during the process.
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.
Process the sesame seeds: Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or high speed blender, and process on high until creamy, stopping to scrape down the sides a few times. Will take apprx. 5 – 10 minutes to blend depending on your equipment.
Makes approx. 2 cups.
Store: Tahini will keep in the pantry for 2 months (maybe more), in an airtight container. For maximum freshness, store it in the fridge for up to 6 months.
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.
Keywords: tahini recipe