Main image of Quick Homemade Tahini

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

Soy symbol


Peanut symbol


Treenut symbol

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.

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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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?

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! 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 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 🙂