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How to make tahini

Tahini is a deliciously nutty paste made from toasted, hulled sesame seeds. Homemade tahini is not only tastier but also way more affordable when compared to shop-bought tahini. And, bonus, tahini is super easy to make!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
7 mins
Total Time
22 mins
Servings: 32
Calories: 92 kcal
Course: Condiments
Cuisine: Mediterranean , Middle Eastern

Ingredients

  • 3 cups hulled sesame seeds
  • 3 tablespoons olive oil (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 °F – or lower if you use a fan oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • How long your sesame seeds will take to roast depends on your oven temperature, oven setting, and the size of your baking tray. The more space between seeds on the tray, the quicker they toast. So it is best to check regularly instead of relying only on time. They can go from raw to burnt in the blink of an eye. You want to remove the sesame seeds from the oven when they are just golden. See stovetop instructions for toasting sesame seeds if you want to make a small batch.
  • I use a food processor (1000 Watts) because this is what I have. You can also use a high-powered blender, like a Vitamix. For smooth and creamy tahini, the more powerful, the better. Or see how to make tahini in a mortar and pestle if you need to make a smaller batch by hand.

Nutrition Information

Serving 1tablespoon Calories 92kcal (5%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 2mg (0%) Potassium 66mg (2%) Fiber 2g (8%) Sugar 0.04g (0%) Vitamin A 1IU (0%) Calcium 137mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 32Serving

Amount Per Serving

Calories 92

% 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.