Tahini paste is a staple ingredient in Mediterranean and Middle Eastern cuisines. With just two ingredients and less than 30 minutes you can have a full jar of fresh homemade tahini recipe that is better than the store bought ones.
Be sure to checkout the video and step by step instructions for how to make tahini recipe.
Next time, try this homemade Alfredo sauce recipe.
There are so many ways to use tahini, such as making hummus, tahini sauce and mutabal. Next time use it and make this delicious baba ghanoush.
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❤️ Why You'll Love It
- A 2 ingredients recipe that takes only 30 minutes of your time.
- Creamy, delicious homemade tahini recipe that is 100% approved.
- This is a basic tahini recipe perfect for many Middle Eastern recipes.
- With my special trick, this is an easy recipe with fresh flavors and a smooth texture. You will never go back to store-bought tahini, no bitter tahini I promise.
- This is a vegan, gluten free, Halal and keto tahini recipe. Suitable for making easy tahini sauce and salad dressing.
The best tahini, IMHO as a girl who lived with tahini her whole life, should be mildly nutty, creamy and stir-able with light beige color. The problem with many homemade ones is that they are too sesame-y meaning they usually have a sharp intense sesame flavor that might as well bring an undesirable bitter taste.
Making smooth and creamy tahini paste in -not so- expensive gadget is a challenge. People usually complain about their homemade tahini being gritty and not as smooth. Using a coffee grinder along with your everyday blender solved that problem leaving you with a silky creamy tahini paste.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- For the sesame seeds, most available variety is the hulled sesame seeds which are the type we are using. You can make tahini out of unhulled sesame seeds which we call " tahina hamra" translates for red tahini for its color.
- I recommend using light tasting olive oil or avocado oil. Any neutral oil would work and un-toasted sesame oil works as well.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Lightly toast sesame seeds ( only half the sesame seeds), in a large dry pan on medium heat. Take care at this step we do not want them to get too dark or burn just lightly golden color.
- Working in batches grind ⅓ rd of the toasted sesame seeds with another ⅓rd of the raw seeds in your coffee grinder.
- Grind until it reaches the consistency of a play dough, you will need to stop a couple of times scrapping the sides of the grinder then grind again.
- In your blender add oil then the ground sesame paste that we already made and blend well.
- Check the consistency of your tahini to see if you need more oil. If so, add more oil through the opening of the blender while it is working. Mix in salt if using.
💡 Tips
- Toasting sesame seeds in the pan is better than toasting them in the oven as they might easily burn.
- You will need to stir the sesame seeds while toasting to prevent any burning and ensure almost even color.
🧺 Storage
I always store tahini in my pantry making sure it is away from any heat source. This means I do not store them near my stove but I also do not store them in the fridge. I have never actually store my tahini in the fridge nor seen my mom does that. Homemade tahini should be safely stored this way for a couple of months. If you are in doubt then you are welcome to store yours in the fridge.
👩🍳 Variations
Some people like mixing in peanut butter with the sesame seeds for a more nutty tahini and to give it another depth of flavor. Also many add toasted all purpose flour to reduce bitterness but you do not need that with this recipe.
💬 FAQs
You will need a powerful blender for a creamy and smooth tahini, like Vitamix or Blendtec otherwise it will not be as smooth. I haven't had luck getting it done properly in my food processor but you are welcome to try.
You can make tahini out of raw untoasted sesame seeds if you like it that way. I've tried them all and this is the version I like more. Untoasted sesame seeds made a very pale tahini and the smell was honestly weird to me. Making it out of only toasted sesame made it taste too sesame-y as well and the color was too dark. You might want to try and check which version you like the most. Here is a color comparison.
Toasting sesame seeds makes them nuttier and releases some of their natural oils. I have found that 8-10% of the sesame weight is lost after toasting. It is recommended that you at least compensate for that with a little bit of oil.
With this recipe it should not. There are three ways that people use to make tahini less bitter. First the use of half toasted and half untoasted sesame seeds. Second, is adding flour which I used to do before trying to limit my carbs. I used to add ½ cup of lightly toasted all purpose flour for each cup of toasted sesame seeds along with the oil. Third method is by grinding peanuts along with the sesame seeds. I felt this might change the taste of the tahini so I figured out that the first method is better.
Traditional way of making tahini starts by washing tahini in water with a little salt. Then it is roasted then milled. Check out this youtube video for more.
Ways To Use Tahini
- Oh the possibilities are endless we love making tahini sauce, baba ghanouj, hummus, tahini chicken, halva, tahini cookies, or simply drizzle it over molasses and eat with feteer, yumm.
- Check out this post about these tahini recipes.
📣 Related Recipes
- Muhammara is a delicious Middle Eastern roasted red pepper dip. It's perfect for serving with pita bread, crackers, vegetables or as a topping for meat and fish.
- A tasty and easy Harissa recipe made with fresh ingredients is always welcomed on my morning eggs!
- Chermoula, a traditional Moroccan sauce loaded with fresh herbs, earthy spices and deliciousness.
- Tahini pasta is a quick delicious vegan pasta recipe or a side dish. This creamy lemony tahini pasta sauce is a wonderful alternative to the traditional tomato pasta sauce.
- This Lemon Herb Tahini is the perfect blend of tangy lemon, fresh herbs, and nutty tahini. A delicious twist to the classic tahini sauce that will add a burst of flavor to everything on the table.
Homemade Basic Ingredients
- This recipe for Ricotta Cheese is easy, affordable, and delicious. You can make fresh, irresistible cheese in just 30 minutes with only three ingredients.
- This recipe for Rosemary Garlic Butter is delicious and can be frozen for later use when you need a taste boost. It goes well with savory dishes and fresh bread.
- Dukkah is an Egyptian spice blend that combines nuts and spices like coriander, cumin, and sesame seeds. It's great on fish, salads, or even in dips.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Tahini Recipe
Ingredients
- 2 cups raw hulled sesame seeds 260g, divided.
- ¼ - ⅓ cup neutral oil.
- ¼ teaspoon salt.
Instructions
- Add one cup of sesame seeds to a dry pan over medium low heat. Stir to toast for about 5 minutes keeping an eye on it so it will not burn.
- Remove pan from heat and start working in batches adding about third of the toasted sesame seeds to another third of the untested sesame seeds to your coffee grinder and grind.
- You will need to stop in between scrapping the sides and bottom then grind again until you get a smooth dry paste that you can shape in your hands much like a play dough.
- Most probably you will repeat this step for 3 times for each batch and each time will take about 5-7 seconds.
- In your blender pour ¼ cup of oil then add the paste that we’ve already made.
- Blend well to combine then check consistency.
- If you feel it is too thick for your liking, turn your blender on and drizzle more oil through the opening of your blender until it reaches the right consistency.
- Mix in salt if using, then pour the tahini in a clean container or jar with a lid.
Video
Notes
- You can make tahini out of unhulled sesame seeds which we call "tahina hamra" translates to red tahini for its color. I prefer using hulled and it is widely available in US stores.
- I recommend using light tasting olive oil or avocado oil. Any neutral oil would work and un-toasted sesame oil works as well.
- Toasting sesame seeds in the pan is better than toasting them in the oven as they might easily burn.
- You will need to stir the sesame seeds while toasting to prevent any burning and ensure almost even color.
- If you cannot get your grinder to turn the sesame seeds into a paste you might want to add a bit of oil to get things running.
- Storing tahini: I always store my tahini in my pantry making sure it is away from any heat source. This means I do not store them near my stove but I also do not store them in the fridge. I have never actually store my tahini in the fridge nor seen my mom does that. Homemade tahini should be safely stored this way for a couple of months. If you are in doubt then you are welcome to store yours in the fridge.
Nutrition
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Stephen Maxam
Sesame oil, sesame paste, sesame seeds, anything sesame is eternal. They will all keep for years !!
Aby
Made this a couple of night for a tahini sauce also from your site. This is such an informative post, you seriously know what you are talking about. The tahini came out full of flavor and worked very well in the sauce.
Anna Likousis
Thank you for your amazing recipes.
Amira
Thank you Anna.
Vaughan
You are a wealth of information! Thank you.
I have loved tahini and hummus since the early 80's, then it was quite new to the US. And now you have taught me something new!
Can always learn.
Best and happy holidays to you and yours.
Amira
Than you Vaughan, I am glad you learn something new here :). Happy holidays to you too.
Ana
Hi Amira. I didn’t understand what AP flour is. Could you tell me, please? And what kind of oil? I’ve always used olive oil.
Thanks
Amira
Hello Ana, AP flour stands for all purpose flour and it is just the regular plain flour. For the oil I use any light tasting oil or sesame oil to complement the flavor. Hope this helps.
Lucia
Amazing شكرا Amira!!
Amira
Lucia, Thank you dear and العفو 🙂
Che-Cheh
Very interesting with the addition of flour. Btw, is tahini naturally bitter?
Before food processor and blender, how was tahini made?
Amira
Che, I think back in the old days they used these mill stones to grind almost everything.
Che-Cheh
Ic. Is tahini naturally bitter?
Amira
Well, if you eat tahini right from the jar, it will be super hard to swallow. It is very thick, and the taste is so overpowering. That’s why you need to dilute it and season to be able to use it as a dip. My favorite and easiest way to enjoy tahini is by adding it to molasses and dipping pita bread, soooo delicious.
Che-Cheh
Thanks 🙂
Amira
You are welcome dear.
Cate
Must wheat flour be used in tahini? For those with medical conditions who cannot eat gluten, is there a substitute flour that can be used?
Amira
Cate, thanks you for being interested in this recipe. unfortunately, I have no experience working with gluten free flour. However, I searched high and low and found some recommendations of using gluten free all purpose flour in place of A.P. flour. Others suggest using sweet rice or corn starch fo sauces. So my advice is either to try your luck with what you have at home or skip the flour all together and just make it with the sesame seeds and oil, won't be the same but it will not be bad either. I hope I've answered your question.
Amnah
Tahini was introduced by an Egypt friend and had since love it with grilled red capsicum.
But never had known I can do myself without your recipe.
Thank you...
Amira
Amnah, I am happy that you love tahini, it is very nutritional and tasty as well. Thank you for your sweet comment, glad you liked it.
hamza
i love tahini halva thanks for sharing this
Amira
Hamza, it is a thing to be obsessed about :)... seriously Halawa -as we call it- is addicting I have the recipe here incase you are interested. Try it and tell me how it went with you. Thanks for the comment.
Monica
Wow - this is a revelation! I love making my own hummus but often find that I don't have tahini when I want to make a batch, and don't feel like running to the store. I love the idea that I could make my own to have on hand! Thanks for sharing!
Alyssa @ A Bite of Inspiration
I love tahini, but I've never made my own. This looks so easy and much more delicious than store-bought. I'll have to try it!
sugarlovespices
Thank you! We love tahini and use it quite a bit. Making our own, will be even better! 🙂
Kristen R.
I've never thought to make my own tahini! Recipe looks super simple - thanks!
Karen (Back Road Journal)
I had no idea that you could make your own tahini…thanks so much.
Jacqueline G. Emrys
For YEARS, I have had trouble buying a white enough tahini sauce that isn't already flavored with garlic or worse, is brown! I am used to the tinned tahini sauce that came out of Sahadi & Sons shop on Atlantic Avenue in Brooklyn, where we would also get our fresh sesame rings baked just down the street fresh every day.
This ehite tahini was used mostly to bake, to make the most wonderful mamoul & "walnut wedding cookies", lightly dusted in confectioner's sugar". No heavy goo.
Amira
I hope you'll have the chance and try this out Jacqueline, please come back and tell me how was it. Thanks for stopping by.
Abbe@This is How I Cook
I prefer tahini over hummus and can't wait to try this method! Thanks!