If you love tahini, then you will love this homemade tahini recipe and how simple it is to make right at home. All it takes is 1 ingredient, sesame seeds, and a little patience. It’s the easiest tahini recipe ever!
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, since I made it myself!
Tahini Ingredients
Tahini (sesame seed paste), is made with just one simple ingredient, sesame seeds. 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 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 Homemade Tahini – Step By Step
Start by adding the sesame seeds to your food processor or high speed blender…
Every now and then, stop to push and scrap down the sides with a spatula.
And after 7 minutes or so, 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. But it will be ok in the pantry as well, and will last for 2 – 3 months.
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: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Makes 2 cups
- Category: Condiment
- Cuisine: Vegan
Ingredients
- 3 cups sesame seeds (1 lb.) (I used Bob’s Red Mill)
Instructions
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.
OR
- 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.
NOTES:
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.
