Store-bought tahini ranges from good to chalky, and you never know which one you are getting until you open the jar. Homemade tahini is always good. Four cups of sesame seeds toasted in a dry pan until fragrant, cooled, then processed with olive oil, two tablespoons at a time, until a thick smooth paste forms.
The toasting is where the flavour lives. Four to five minutes in a dry pan over medium heat, stirring frequently with a wooden spoon. The seeds go from pale to golden and the kitchen smells like a Middle Eastern bakery. Skip the toasting and you get a flat, raw-tasting paste that is not much better than what comes in a jar.
Tips for Making Homemade Tahini
Toast the sesame seeds evenly
Four cups of seeds in a dry pan, stirred constantly for four to five minutes. They burn fast once they start to colour. Golden and fragrant is right. Dark brown is too far. 
Transfer to a plate immediately after toasting. The hot pan continues to cook them if you leave them in it.
Add the oil gradually
Process the cooled seeds for two to three minutes first until crumbly. Then add two tablespoons of olive oil at a time, processing for one to two minutes between additions.
Scrape down the sides of the food processor regularly. The paste builds up on the walls and does not get processed. A high-powered processor makes a smoother tahini, but any food processor works with patience.
Make Your Own Tahini
- Total Time: 15 minutes
- Yield: Makes 1 cup 1x
- Diet: Gluten-Free, Vegan
Description
Nutty and delicious, homemade tahini is surprisingly simple to make. Perfect for dipping or adding to your favorite recipes.
Ingredients
- 4 cups (946 ml) sesame seeds
- 1 cup (237 ml) olive oil
Instructions
- Toast sesame seeds in a dry pan over medium heat (stir frequently with a wooden spoon) until fragrant (4-5 minutes).
- Transfer toasted sesame seeds to a plate and cool completely.
- Place sesame seeds in a food processor and process for 2-3 minutes until crumbly.
- Add 2 tablespoons of oil at a time to the food processor, processing for 1-2 minutes and scraping down the sides as needed, until a thick, smooth paste forms.
- Transfer tahini to a jar and refrigerate for up to 3 months.
Notes
- For a smoother tahini, use a high-powered food processor.
- If your tahini is too thick, add more olive oil, 1 tablespoon at a time.
- Store tahini in an airtight container in the refrigerator to prevent it from separating or becoming rancid.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 2
- Sodium: 1
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 7
- Fiber: 3
- Protein: 5
Frequently Asked Questions
How much tahini does this make?
About two cups from four cups of sesame seeds and one cup of olive oil. Store in a jar in the fridge for up to three months.
Can I use a different oil?
Olive oil gives a slightly fruity flavour. Neutral oils like grapeseed or sunflower produce a purer sesame taste. Sesame oil makes it too intense. Stick to olive or a neutral oil.
Why is my tahini gritty?
Insufficient processing time. Sesame seeds are small and hard. Process longer, scraping the sides every minute. Some food processors need ten minutes or more to produce a smooth paste. If it stays gritty, the processor may not be powerful enough.
Hi, will this last in the fridge for a few weeks if I keep it sealed?
Yes, Inga. If you keep it in an airtight container, it’s going to last you MONTHS!
Toasting the full four minutes was the difference between flat and rich. Rushed the first try at three minutes and the paste tasted raw. Second batch went the full four with constant stirring. Olive oil two tablespoons at a time worked better than dumping it in.
Just made my first batch and it’s so much better than store-bought, thanks for the recipe! :)
Toasted sesame magic in a jar!
I grew up with tahini that my grandmother bought from a man in Beirut who toasted his sesame seeds over a wood fire and ground them in a stone mill. Hers was darker, nuttier, and a different drink than anything I’ve found at supermarkets here in the states. Tried this homemade version last week with a careful four-minute toast and the smell hit close. Used it in a hummus that night and the difference was immediate. Going to be making my own from now on.