Vegan Tahini Recipe
Learn how to make your own Tahini at home using just two ingredients. This DIY homemade tahini is easier than you think.
Servings: 20 Tablespoons
Calories: 142kcal
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
Calories: 142kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Calcium: 146mg | Iron: 2mg