Main image of Quick Homemade Tahini

Quick Homemade Tahini

12 min

Homemade staple

Condiment/sauce

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

Ingredients

  • 3 cups (384 g)
    raw sesame seeds
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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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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 one month 😊


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 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 🙂