
Quick Homemade Tahini
12 min
Spread
Homemade staple
10 ingredients or less
Servings
(1 Tbsp per serving)
Total
12 minPrep
7 minCook
5 minContains
Free from
Ingredients
-
3 cups (384 g)raw sesame seeds
Make your own
Directions
- 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.
- Transfer the cooled toasted seeds to a food processor (ideally 600W or more) and blend for 5 - 7 minutes**.
- 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.
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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
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.
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?
Sorry Sadia, spell check changed my spelling 🙁
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.
Just made it, creamy and soooo much tastier than stale store bought, and much cheaper
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!
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
How much tahini does this make? How big of jar?
Did not realize how easy it is to make. thanks
It helps me out when my mother had a dental surgery
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
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 ❤️
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
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?
Hi. I tried to make this but it just won't be runny and creamy. Will adding oil help?
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
Thanks Sadia! I’m really grateful.
This sounds simply and delicious. Question, I’d like to use raw sesame seeds. Have you tried this without roasting the seeds?
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!
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!
What would you suggest as a suitable tahini alternate in your hummus recipes please?
Beautifully made.. with love! Makes.life worth living ..
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?
Should the sesame seeds be hulled or not?