Main image of Quick Homemade Tahini

Quick Homemade Tahini

12 min

Condiment/sauce

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.

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

Click:

  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* 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!

Notes

  • * 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.

Storage

  • 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 🙂