Quick, easy, and oil-free, this homemade 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:
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 (add optional salt/garlic powder), and process until creamy, stopping to scrape down the sides a few times. The process will take approximately 5 – 10 minutes to blend, depending on your equipment (see notes).
Makes about 1 1/2 cups.
Store: Keep in the pantry for 1 month (maybe more) in an airtight container. For maximum freshness, store it in the fridge for up to 6 months.
Seed-to-paste ratio. 2 cups of sesame seeds will yield about 1 cup of tahini.
Use good equipment. I recommend a food processor or high-speed blenders such as Vitamix or Blend-Tec that is made for making nut and seed butter. Even if your blender doesn’t mention that it can make nut and seed butter, you can still make tahini. It just may not be creamy and take a little extra processing time.
Make garlic tahini. When adding the sesame seeds, add 1/2 – 1 teaspoon of garlic powder for a delicious garlic flavor sesame seed paste.
Using a blender is the quickest method. If using a high-speed blender, you can cut the processing time in half. Process the sesame seeds at medium speed. I recommend adding oil with the blender method.
Process extra for ultra-smooth paste. For ultra-creamy tahini, let the paste continue to blend for an extra 5 minutes. Don’t worry if it doesn’t become completely smooth, it will still be delicious!
Adding oil. This will help it process faster. I would use 1 tablespoon of oil for every 2 cups of sesame seeds used. Add oil once the sesame seeds start to clump together. If using a blender, I recommend adding oil.