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Quick Homemade Tahini

12 min

Spread

Homemade staple

10 ingredients or less

Tahini has a rich, nutty taste that goes so well in dressings, dips, and spreads such as hummus. It can be a bit expensive when store-bought in some places, and considering it's so easy to make yourself at home, we thought we'd share it with you. All you need is one ingredient and a food processor.

Servings

(1 Tbsp per serving)

Total

12 min

Prep

7 min

Cook

5 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Directions

  1. Toast the sesame seeds in a large pan on medium heat until lightly golden*. Stir constantly. The seeds continue to 'cook' even when taken off the heat, so be careful not to over toast them.
  2. Transfer the cooled toasted seeds to a food processor (ideally 600W or more) and blend for 5 - 7 minutes**.
  3. The key to smooth and runny tahini is to give it time, so keep blending. Transfer to a container and enjoy!

Notes

  • * Usually tahini is made from raw, hulled sesame seeds. We choose to lightly toast the sesame seeds to bring out its flavour more.
  • ** Using a blender for this is not advised. If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes or add a bit of oil to help the process along. If the mixture heats up, let it rest to cool so as to not damage your food processor.

Storage

  • Store in a mason jar in the fridge for up to 3 months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Sara - Nov. 7, 2023, 5:49 p.m.

So smoothe and Nice, better than bought Tahini ❤️


Andrea - Sept. 4, 2023, 3:50 p.m.

Hi Sadia, can I add olive oil to help smooth?

PUL Team - Sept. 5, 2023, 6:19 a.m.

Hey Andrea, yes you can add oil such as olive oil to make the tahini more creamy. For olive oil, we'd recommend refined olive oil that doesn't impart the olive oil taste 😊


Cláudia - June 30, 2023, 10:17 p.m.

Hi! Any Thermomix users here? I've got a TM6, I've done this recipe several times, but it's always a struggle and the consistency is ver right :/ Any suggestions? Amazing recipe otherwise, I use it to make your hummus! :)

PUL Team - July 2, 2023, 4:12 a.m.

Hey Cláudia, we're not a thermomix user, but you could try adding a tablespoon or so of oil, such as coconut or neutral vegetable oil to make it a bit more creamy 🤗

Cláudia - July 2, 2023, 10:44 a.m.

I've tried that, to no avail, I'm afraid. I know you don't use a Thermomix :) I was just wondering whether anybody out here did and how they dealt with this issue.


Olen - June 10, 2023, 6:17 p.m.

I disagree with some that, if you are going to add oil, you should not use toasted sesame oil. Yes, toasted sesame oil is strong flavored, but toasting the sesame seeds creates some "toasted sesame oil" within the seeds. Thus, adding a limited amount should be considered, which avoids the need for toasting & possibly burning the seeds or toasting them unevenly. I would suggest about 1/2 to 1 tsp of the toasted oil per cup of hulled seeds. If more oil is wanted, that can be a neutral one. As noted, oil is not a necessity at all, but does make home grinding easier in a food processor. Without it, just as described for making tahini in a blender, it will be thicker (at least at first, before the natural oil is extracted from the seeds) and may need to be scraped down from the sides of the bowl several times, or not all of it will be ground.

PUL Team - June 10, 2023, 10:18 p.m.

Thank you for sharing your perspective, Olen! Indeed the use of oil isn't necessary, but it can help the grinding process 🙂


Mara - June 9, 2023, 2:52 p.m.

I can never get enough of the lovely smell in the kitchen, when making tahini, and a large spoonful of freshly blended warm tahini is just heavenly :)

PUL Team - June 10, 2023, 4:47 p.m.

Ahh yes we love it too 😍 thank you, Mara!


Sylvana - May 28, 2023, 3:01 p.m.

I tried it using the magimix 5200xl which makes good nut butters but the tahini did not get smooth and creamy. Does adding water help? Also does the tahini has to be stored in the fridge? Given that the day after it went bad and I had to throw it away. Thanks.

PUL Team - May 28, 2023, 9:29 p.m.

Hey Sylvana, so sorry to hear! How long did you blend the sesame seeds for? Sometimes an extra 5 or 10 minutes can make all the difference. You can also add a little water to help thin out the consistency. We recommend storing the tahini in an airtight container in the fridge for up to 3 months. Using fresh sesame seeds can help make sure it doesn't go rancid quickly. We hope this helps for now 🤗


Angela - May 10, 2023, 2:08 a.m.

I don’t get it. I tried to make this and my seeds just danced around in the Ninja food processor. After several minutes, all I had was a mound of seeds. Is that crazy, or what!?! Any suggestions?

PUL Team - May 10, 2023, 3:47 a.m.

Hey Tamara, so sorry for the trouble with this one! We use a Magimix (1100W) for this recipe. We have a Ninja at home, but the version we have is not so great at making nut or seed butters. They have different models, so I'm not sure which one you have. For nut and seed butters, you'd ideally want a food processor that's 600W or more. I hope this helps for now!

Sage - July 1, 2023, 3:53 a.m.

I find if there isn't enough content in my food processor, and all the ingredients are dry, everything just bounces around. When that happens I add a bit more of the ingredient(s) and pulse for a bit until things start to break up and stop bouncing around so much. Then I run it like normal. Don't know if this'll help with your problem but it helped me when my sesame seeds tried to become jumping beans ^-^


Laura - April 21, 2023, 2:05 a.m.

Sorry Sadia, spell check changed my spelling 🙁

PUL Team - April 22, 2023, 6:25 a.m.

No problem, Laura 😃


Laura - April 21, 2023, 2:04 a.m.

Hi Sadie and PUL team,

I notice this recipe says blenders are not recommended. Does this include high speed blenders? And if so why are they not recommended? I made tahini once in my high speed blender and it tasted strange, kind of chemically, so haven’t tried it since. Just wondering if that is the reason they are not recommended?

PS love your recipes and YouTube videos, am not vegan but am hooked.

PUL Team - April 22, 2023, 6:25 a.m.

Hi Laura! It's a lovely question. We wouldn't advise using a blender for this one as there isn't enough liquid. A food processor is better suited for a dryer mixture, such as this. It may be possible to use a high-powered blender with some added water, although the tahini will likely be a bit more grainy and thin. Sometimes the high speed of the blades can also heat up the seeds, causing them to release their oils too quickly which might lead to an unpleasant taste 😊


Wells - March 19, 2023, 7:42 p.m.

Just made it, creamy and soooo much tastier than stale store bought, and much cheaper

PUL Team - March 19, 2023, 9:34 p.m.

So happy to hear, Wells!


Cristiana - March 14, 2023, 6:02 p.m.

Hi I love your recipe. I saw on other blogs that they recommend adding 3 tablesponns of grapeseed oil... your recipe is JUST sesame seeds, roasted and blended? Thank you!

PUL Team - March 16, 2023, 5:50 a.m.

Hehe indeed just the sesame seeds, Cristiana 😎 If you'd like the tahini to be more creamy or your food processor isn't quite powerful enough, a neutral oil such as grapeseed oil is a lovely addition though!


Nick - Dec. 26, 2022, 9:34 p.m.

Hello!

So, I really want to make this, but I'm a little confused.
According to the the recipe notes, the tahini lasts 3 months in the fridge; according to a recent comment, it's advised to store it for a month in the fridge.
My question is, does it go bad after a month, or is it just that the quality lessens? Is the decrease too noticeable by the second and third months?

I live alone and I doubt that I can go through the entire jar that fast. I find that it is too much work to halve the recipe as well (although admittedly fast, cleaning up a food processor is always a feat to me!). I can make do, but I preferred to ask!

Thanks a lot.
Big fan of your blog!
Nick

PUL Team - Dec. 28, 2022, 7:23 a.m.

Hey Nick, thanks for the kind words and apologies for the confusion! Tahini can be stored in the fridge for several months, and it starts to lose quality after around 3 months. An airtight container helps it stay fresh for longer. If you notice the tahini starts to separate, giving it a good stir helps it recombine. We've updated the comment to reduce confusion and hope this helps for now 🤗

Nick - Dec. 29, 2022, 2:28 a.m.

No worries– thanks for clarifying and for giving such a detailed answer!
I just made it a few hours ago and I'm in love. I knew that I could count on this blog!

Nick

Olen - June 10, 2023, 6:27 p.m.

There would be no issue with freezing tahini except that a good stir might be needed upon thawing. The issue with fresh oils like that in the tahini is that it can go rancid (oxidize), which is neither tasty nor healthful.. In fact, some rancid oils are downright dangerous. and should be avoided. Refrigeration slows oxidation, whereas freezing, especially in airtight packaging, virtually stops the oxidation "cold".


Liz - Dec. 23, 2022, 9:33 p.m.

How much tahini does this make? How big of jar?

PUL Team - Dec. 24, 2022, 1:01 a.m.

Hey Liz, this recipe makes around 2 cups worth of tahini per 3 cups of sesame seeds 🙂


Festisch - Dec. 21, 2022, 10:24 a.m.

Did not realize how easy it is to make. thanks


Aleesa - Dec. 14, 2022, 1:30 p.m.

It helps me out when my mother had a dental surgery

PUL Team - Dec. 14, 2022, 4:35 p.m.

Wishing your mother a speedy recovery, Aleesa!

Alan - May 15, 2023, 5:35 a.m.

That’s a joke and subtle too hehe


Ash - Oct. 10, 2022, 7:55 p.m.

hey Sadia,

thank you for sharing amazing recipies, i have started to make your recipies and love it so far, for this tahini recipe, can i use black sesame seeds?

Thank you!
Ash

PUL Team - Oct. 11, 2022, 3:39 a.m.

Hey Ash, thank you for the kind words! You can if you'd like. The tahini will be black in colour and slightly more bitter to taste. You could add a touch of syrup to help sweeten it if desired 🙂


李岱珺 - July 18, 2022, 12:24 p.m.

In northern part of China, especially Beijing , tahini is really common sauce and usually is used to cook salty dishes and has a very long history.
Tahini is used as stable sauce and we always mix it with some other ingredients such as chopped garlic, green onion, soy sauce, crushed peanut... it is like a salad dressing for us, we cover it on some raw vegetables (cucumber especially), and another very popular way to eat is to eat it with hot pot, tahini is the dip of boiled foods.
Thank you for sharing the amazing recipe of tahini! as always ❤️

PUL Team - July 18, 2022, 5:49 p.m.

Hello 李岱珺, thank you for taking the time to share the information and your insight! It's so appreciated 💛


Marcello - May 22, 2022, 1:45 p.m.

Hey Sadia and PUL team, thanks so much for this recipe! I have a question: how does roasting seeds and nuts affect their nutritional value?
Have a lovely day 🌷
Much love,
Marcello

PUL Team - May 23, 2022, 8:24 p.m.

Hey there, Marcello! Roasting nuts and seeds can impact some of their nutrients, although they both still make for an incredibly wholesome choice. For example, some heat-instable nutrients such as B-vitamins and carotenoids are lower in roasted seeds than in raw counterparts. Heat stable nutrients, such as fibre, protein and minerals tend to be similar between the two. Some other nutrients, such as phenols, flavonoids, and antioxidant properties of pumpkin seeds specifically have been found to be improved after roasting. There's an interesting research paper on pumpkin seeds here if you're interested: https://www.frontiersin.org/a…. We hope this helps for now and you have a lovely day as well 🙂🌻

Marcello - May 24, 2022, 3 p.m.

Thanks so much for the detailed answer, I really appreciate it!
Much love,
Marcello


Mahima Kalla - Feb. 6, 2022, 1:48 a.m.

Hello,
Thanks for all your amazing recipes. I am going to try making my own tahini at home as the store bought ones are more chunky. I love how your tahini flows nicely. I am wondering if it should be stored in the fridge or in the pantry? Also, for how long can home made tahini be stored?

PUL Team - Feb. 6, 2022, 8:58 p.m.

Hey Mahima, we hope you enjoy it! We recommend storing the tahini in a mason jar in the fridge for up to three months 😊


Sunghyun Park - Oct. 7, 2021, 3:45 a.m.

Hi. I tried to make this but it just won't be runny and creamy. Will adding oil help?

PUL Team - Oct. 7, 2021, 9:04 p.m.

Hey there, Sunghyun, thanks for the question! Are you using a food processor? Below are our top three recommendations:
1) Let it run for longer. The key to making the tahini smooth and runny is to give it time, sometimes the extra 5 or 10 minutes can make all the difference!
2) If this doesn't work, it could be that your food processor isn't powerful enough, and that's okay if you enjoy chunkier tahini :)
3) Try adding a Tbsp or so of oil, such as coconut or a neutral vegetable oil. This can indeed help to make it a bit more creamy.

We hope this helps for now! Let us know how it goes if you give the recipe another try 😊


varshini - Sept. 30, 2021, 8:30 a.m.

the website looks nice and gives nice vibes and like how we can decide to serving so I like it and the plants that's at the side is also amazing and i rally really like the recipe and when it says it is vegan it is nut free soy free which is amazing and it says prep time total time everything is amazing you guys took every small small thing and made it amazing and i like the photograht good job ...... but one thing is to be told that i want littel more detials so that's it for my rating have a good day make for recipes love and that's it

PUL Team - Oct. 1, 2021, 6:39 p.m.

Hi there, Varshini! Thank you so much for taking the time to share the lovely review and feedback with us. It means so much that the new website is being enjoyed 😃 Feedback is always appreciated to help us grow and improve as well✨


Hiba Fatima - Sept. 17, 2021, 7:34 a.m.

Thanks Sadia! I’m really grateful.


Stacey Rae - Sept. 11, 2021, 8:50 p.m.

This sounds simply and delicious. Question, I’d like to use raw sesame seeds. Have you tried this without roasting the seeds?

PUL Team - Sept. 12, 2021, 7:55 p.m.

Hi there, Stacey, thanks for the question! The roasting helps enhance the nutty tahini flavour and can help the seeds blend easier if they're slightly warm. I personally prefer the flavour with roasted seeds, although raw seeds would still work. You could use some oil to help with processing if needed or add salt and herbs (such as garlic powder) to taste if desired 🙂


Ruchita - Sept. 9, 2021, 9:13 a.m.

Hi, I don't have a food processor.
I have a blender and a grinder. Can you please suggest how do I make Tahini?
Thanks!

PUL Team - Sept. 11, 2021, 6:22 a.m.

Hey there, Ruchita, we wouldn't advise using a blender for this one as there isn't enough liquid. A food processor is better suited for a dryer mixture, such as this. It may be possible to use a high-powered blender with some added water, although the tahini will likely be a bit more grainy and thin. If you hear any unusual noices or smell anything off, that would be a sign your blender isn't powerful enough. We hope this helps for now 🙂


Madhu M - Aug. 22, 2021, 8:19 a.m.

Love, love, love making this tahini, and homemade peanut and cashew butters. I prefer the smoother, runny consistency and I can whip these up as needed. Thanks so much! You are an inspiration!

PUL Team - Aug. 25, 2021, 4:51 a.m.

Aw so happy you're enjoying it, Madhu! Thank YOU for being here 😍


Tina - July 4, 2021, 10:27 a.m.

What would you suggest as a suitable tahini alternate in your hummus recipes please?

PUL Team - July 4, 2021, 6 p.m.

Hi Tina, thanks for the lovely question! We'd suggest opting for another nut or seed butter, such as sunflower seed butter, cashew butter, almond butter, or peanut butter. You could mix in some water to the spreads to make their consistency more like tahini if desired as well. It may impact the tanginess a bit, but we've heard good reviews with unsalted sunflower seed butter recently 🙂

Tina - July 4, 2021, 6:07 p.m.

That's great thank you, will let you know how it goes. 🙏❤

Tina - July 4, 2021, 6:07 p.m.

That's great thank you, will let you know how it goes. 🙏❤


Naya Nandargi - June 5, 2021, 3:41 a.m.

Beautifully made.. with love! Makes.life worth living ..


Tulasi - April 3, 2021, 11:51 p.m.

when i tried making Tahini in the food processor, it only comes till paste consistency and not in flowing consistency as shown in the pics above. Even the food processor gets heated up. Any tips or suggestions on what could i do to make my tahini just like whats seen here?

PUL Team - April 4, 2021, 2:39 a.m.

Hey there, Tulasi! That's a wonderful question. Letting it run for longer may help. Sometimes an extra few minutes can make a big difference! If extra time doesn't work, it could be that your food processor isn't powerful enough. Adding some liquid, such as oil, will help it become thinner.

Tamara - Jan. 5, 2023, 11:18 p.m.

I had this same issue with a Ninja food processor. What food processor do you use?

PUL Team - Jan. 6, 2023, 9:48 a.m.

Hey Tamara, we use a Magimix (1100W): https://amzn.to/2IquU2b. We have a Ninja at home, but the version we have is great for sauces,but not good at making nut butters. They have different models, of course, so I'm not sure which one you have. For nut and seed butters, you'd ideally want a food processor that's 600W or more. I hope this helps!


Kirsten - March 28, 2021, 7:29 a.m.

Should the sesame seeds be hulled or not?

PUL Team - April 2, 2021, 10:11 p.m.

Great question, Kirsten! I prefer using hulled sesame seeds but you could do either. Hulled sesame seeds will lead to a less bitter, lighter in colour, and smoother tahini whereas unhulled sesame seeds generally lead to a more bitter, darker in colour, and possibly not as smooth tahini 🙂