Homemade Tahini

Introduction

Homemade tahini is simpler than you might think: toast sesame seeds until golden, grind them with oil until creamy, and you have a staple that costs less than store-bought and tastes fresher. The whole process takes about 20 minutes, and you control the salt level and oil ratio to get exactly the consistency you want.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: Makes about 1 cup

Ingredients

• Sesame seeds
• Vegetable oil
• 1 pinch salt

Instructions

1. Heat a dry skillet over medium heat.
2. Add the sesame seeds, and use a wooden spatula to stir the seeds often until light brown. Do not let burn.
3. Remove the sesame seeds from the heat, and leave to cool down completely.
4. Use a blender, food processor, or mortar and pestle to grind the sesame seeds to a crumbly texture.
5. Add a few tablespoons of vegetable oil, and process until it becomes very smooth.
6. Check the tahini and adjust the consistency by adding more oil. You might need to process it for an additional minute to get a smoother consistency.
7. Add salt to taste and process again to combine. Don’t forget to scrape the sides of the food processor or blender with a spatula.
8. Store in the refrigerator for a month in an airtight container. Alternatively, if you won’t be using it right away, you can freeze it for up to 3 months.

Variations

Roasted sesame tahini: Toast the seeds a few seconds longer until they turn medium brown. This deepens the nuttiness and works well in savory dressings and marinades.

Lighter tahini: Use less oil in step 5 to keep it thicker and more paste-like, ideal for spreading on bread or using as a dip base without thinning further.

Garlic tahini: Add 1–2 minced garlic cloves after achieving smoothness in step 6. Process again to combine, then adjust salt to account for the garlic’s sharpness.

Tips for Success

Don’t rush the toasting: Stir the seeds constantly and remove them the moment they turn light brown. They continue to cook slightly off the heat, so pulling them early prevents bitterness.

Cool completely before grinding: Warm sesame seeds release their oils unevenly and can clump. Let them sit for at least 5 minutes before moving to the blender.

Process in stages: Add oil gradually and blend for 30 seconds between additions. The seeds will go from crumbly to grainy to creamy—rushing this step or adding oil all at once can result in a separated, oily texture.

Scrape the bowl: Oil pools at the edges while the center remains thick. Scraping down the sides halfway through ensures even blending and a uniform consistency.

Use fresh seeds: Older sesame seeds oxidize and turn bitter. Buy from a bulk bin with good turnover if possible, and store unused seeds in an airtight container in a cool, dark place.

Storage and Reheating

Store tahini in a glass jar with an airtight lid in the refrigerator for up to 1 month. The oil may separate and rise to the top; simply stir it back in before use. You can also freeze tahini for up to 3 months in a freezer-safe container; thaw it in the fridge overnight and stir well before use. Because tahini is a condiment or ingredient rather than a cooked dish, there is no reheating required—use it straight from the fridge.

FAQ

Why does my tahini separate after a few days?

Oil naturally rises to the surface. Stir it back in each time you use it, or store the jar upside down in the fridge to slow separation.

Can I use a blender instead of a food processor?

Yes, though a food processor is easier to control. A blender works but may require stopping to scrape the sides more often.

How much oil should I actually add?

Start with 2–3 tablespoons per cup of ground sesame seeds and add more 1 teaspoon at a time until you reach your preferred consistency. Tahini should be pourable but not runny.

Can I make tahini with unhulled or black sesame seeds?

Yes. Unhulled seeds produce earthier, nuttier tahini with more fiber. Black sesame tahini has a deeper color and slightly different flavor. Both require the same method.