side angle view of homemade tahini in a mason jar with spoon resting on the right, sitting on a round wooden cutting board.

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Quick, easy and oil-free, this homemade tahini (sesame seed paste) is an essential and versatile ingredient to add to your healthy lifestyle!




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:

  1. 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.


  1. 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.

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