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Quick Homemade Tahini

12 min


Homemade staple

10 ingredients or less

Tahini has been a staple ingredient in meals I've enjoyed since I was young. It 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.


(1 Tbsp per serving)


12 min


7 min


5 min


Sesame symbol


Free from

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tree nut

Gluten symbol



  • 3 cups (384 g)
    raw sesame seeds
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  1. Toast the sesame seeds in a large pan on medium heat, until they are a light golden brown. Stir constantly, and keep an eye on them as they can burn quickly. Once toasted, remove from heat and let cool. The sesame seeds continue to 'cook' even when taken off the stove, so careful not to over toast them.
  2. Transfer the toasted seeds to a food processor* (ideally 600W or more) and blend for 5 - 7 minutes, scraping down the sides as needed**. The key to making the tahini smooth and runny is to give it time, so keep blending! You'll see a progression in the consistency from thick to thinner, and eventually, the tahini will be super creamy and runny. Transfer to a container and enjoy!


  • * Using a blender for this is not advised, as there is not enough liquid. A food processor is better suited for a dryer mixture, such as this. If your food processor isn't so powerful, it should still be possible to whip this together, but your tahini will likely be a bit more grainy.
  • ** The mixture will go from crumbly to smooth over this time. During this time, you may even notice the mixture form into a sticky ball hitting the sides of the food processor, and this is normal. If you continue for another few minutes you'll see it turn into a smooth and creamy spread. The longer you can blend it, the smoother it'll get. If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil or coconut oil to help the process along. If you notice the mixture heat up too much, let it rest to cool slightly so as to not damage your food processor.


  • Store in a mason jar in the fridge for up to one month.

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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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 water, oil, or lemon/lime juice will help it become thinner!

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 🙂