This homemade Tahini recipe is simple to make and ready in less than 15 minutes. Ultra creamy and delicious that tastes even better than store bought. Only two ingredients: sesame seeds and oil. Tahini is one of the most versatile pantry staples and found in many Middle Eastern recipes.
Tahini is a staple ingredient in the Middle Eastern kitchen. It is used in both sweet and savory dishes creating a depth of flavor with a hint of nuttiness while remaining nut free. Tahini is simply lightly roasted and blended sesame seeds, blended until they become ultra creamy and smooth creating a paste. When making it homemade, adding a bit of oil helps to smooth and create the proper consistency.
I love baking with tahini especially, my Tahini Banana Bread is probably one of the most popular bakes on the blog. It uses both tahini in the bread but also as the non-stick agent creating a layer of nuttiness while baked.
Taratore is a popular tahini based sauce used in Lebanese and other Middle Eastern cuisine. It's great to use with shawarma, grilled vegetables and more. Mixing a batch of your own homemade tahini is perfect for making this great sauce.
Two Simple Ingredients
- Raw Sesame Seeds - Truly the only ingredient needed to make tahini. I'm using raw sesame seeds and lightly toasting myself. That warmth also helps the process of creating tahini, however tahini is made from raw sesame seeds so we don't want to allow them to get too dark. Just slightly warmed but remain pale in color.
- Neutral Oil - Often times when making our own tahini, it may need an extra boost to get moving. Adding a bit of oil to help create the perfect balance can be helpful. I like to use avocado or canola oil - if using olive oil, try using a light olive oil so the flavor doesn't overpower the natural sesame flavor.
See recipe card for quantities.
How to Make Tahini
Step 1: Add your raw sesame seeds to a dry skillet and begin to heat on medium-low heat. Be sure to stir often to avoid browning or burning. Continue toasting until slightly warmed and you begin to smell the sesame about 4-5 minutes. We don't want these seeds to get color - just warmed.
Step 2: Place your warm, sesame seeds into the bowl of a food processor or blender. Allow to process and scrape down the sides as needed.
Step 3: Add half of your oil, process and scrape down sides as needed. Continue to add remaining oil one tablespoon at a time until you achieve a smooth consistency.
Step 4: Once all your oil has been added, process until smooth and shiny.
Equipment
Making tahini at home is very easy! It does require a machine to process. I like using my food processor for this but a high powered blender or Ninja type blender will also work. Here are my favorite tools that I have in my kitchen:
Storage
Homemade tahini does not contain any preservatives so it won't last as long as standard tahini from the store. Once prepared, you can store in the fridge for up to a month for best use. Like natural peanut or almond butter, tahini oil will separate. You will need to stir to reconstitute.
Why We Love This Recipe
A simple and natural way to make homemade tahini right in your own kitchen. Two ingredients and a small amount of time to make an incredible must for Middle Eastern cuisine. Use in baked goods or savory sauces and dressings.
If you try making homemade Tahini, please let me know by leaving a rating and review below!
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xoxo,
Cosette
15 Minute Homemade Tahini
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Lebanese
Description
Less than 15 minutes and two ingredients to have homemade tahini in your pantry! Tahini is a versatile Middle Eastern pantry staple that is used in sauces, dressings and even desserts.
Ingredients
- 1 cup raw hulled sesame seeds
- 3-4 Tablespoons neutral oil - avocado or canola are most used*
Instructions
- Place a large dry skillet (10"-12") on your stove top on medium-low heat. Add your sesame seeds and allow to warm slowly, be sure to stir continuously to avoid browning or burning.
- 1 cup raw hulled sesame seeds
- Cook for 4-5 minutes until slightly warmed and you begin to smell the sesame flavor. You don't want them to brown, just warm. Remove from heat and place directly into the bowl of your food processor.
- Process your warm seeds for 1 minute, scrape down sides as needed.
- Add in half your oil and process again, scrape down sides as needed.
- 2 Tablespoons neutral oil - avocado or canola are ideal
- Finally, add in your last tablespoon of oil and fourth if needed. You want to achieve a smooth and glossy consistency.
- 1-2 Tablespoons neutral oil - avocado or canola are ideal
- Remove and store in a sealed jar in the fridge until ready to use.
Notes
- You may double this recipe with ease. If doubling, start with only 4 tablespoons of oil and add one tablespoon at at time as needed. You may not need to double the oil amount.
- Tahini will naturally separate, like peanut butter, simply stir to reconstitute.
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