How to make tahini
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
7 mins
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Total Time
22 mins
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Servings
32
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Calories
92 kcal
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Course
Condiments
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Cuisine
Mediterranean, Middle Eastern
How to make tahini
Description
How to make tahini starts by evenly spreading hulled sesame seeds on a baking tray and roasting them at a moderate temperature until just golden. This process requires attention since sesame seeds can burn quickly once they turn golden. The toasted seeds are then processed in a food processor or high-powered blender into a paste, passing through textures from coarse to smooth.
Olive oil is gradually added during processing to adjust the tahini's thickness and creaminess according to preference, though it can be omitted for a natural paste. The result is a versatile sesame paste with a mild nutty flavor and smooth texture that can be used as a base for dressings, hummus, or sauces.
This method emphasizes careful roasting and thorough blending to obtain quality tahini, with options to control texture and flavor by varying olive oil usage and processing time.
Ingredients
- 3 cups sesame seed hulled
- 3 tablespoons olive oil (optional)
Instructions
- Preheat the oven to 350 °F – or lower if you use a fan oven.
- Put the sesame seeds on a rimmed baking tray/sheet pan and spread it in a thin, even layer. Place the tray on the middle rack in the oven and toast for 8 to 10 minutes. Remove the tray from the oven to check on the progress a few times, giving the seeds a stir and a shake whenever you do.
- Transfer the toasted sesame seeds to the bowl of your food processor (or high-powered blender) and blitz on high for 5 minutes – or until the paste is smooth. At first, the sesame seeds will resemble sand. They will then come together to form a coarse paste that eventually turns smoother.
- With the motor running, drizzle the olive oil (if using) in a stream and process for another 3 minutes, stopping to scrape down the sides and bottom of the bowl as needed. Add more olive oil if you want thinner and smoother tahini. It is a matter of personal preference. I try to add as little as possible to the sesame seeds, often omitting the oil entirely.
- Have patience and keep blending until your tahini is smooth. Once you are happy with the texture and consistency, transfer it to a clean glass jar, seal and transfer to the fridge. It will last for a few months. Simply give it a good stir if it starts to separate. You can also freeze tahini batches and defrost it as needed.
Notes
- Toast sesame seeds evenly by checking and stirring them frequently to prevent burning.
- For smaller batches, stovetop toasting or mortar and pestle processing may be preferred.
- Use a powerful food processor or high-speed blender for a creamy and smooth tahini texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 92kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 2mg | 0% |
| Potassium | 66mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.04g | 0% |
| Vitamin A | 1IU | 0% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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