Homemade Tahini has a rich, nutty taste and is so easy to make with just two ingredients – sesame seeds and oil. It is so much better and cheaper than store-bought tahini. Tahini paste is a perfect addition not only to hummus but also to make salad dressings and dips.
If you are a hummus lover, then this tahini paste is one ingredient you want to have prepped in your refrigerator.
Of course, you can buy tahini from the store. But trust me, it is so much cheaper and better when made at home. Not to mention, it is easy to make and hardly takes much time. However, if you are still keen to buy Tahini, I would like Trader Joe’s Tahini the best.
As this tahini paste stores really well, you can always make a double batch and have it ready to make a variety of dips, dressings, and sauces.
Table of Contents
Watch How to Make Tahini
What is Tahini?
Tahini is a paste made with toasted sesame seeds (and oil). It is commonly used in Mediterranean and Middle Eastern cuisines. It is a common ingredient in hummus and baba ganoush and is often used as a dip or dressing.
You might have the question – “Is tahini just an ingredient in hummus and baba ghanoush, or can it be eaten on its own?” I did have this question when I initially started making Mediterranean dishes at home.
Well, the good news is tahini can be used in many ways – it can be used as a dip for raw veggies or can be spread on toast. It can be used as a salad dressing or sauce for cooking meats. And the best of all – it does make hummus so much better.
Tahini is also a healthy addition to your diet. It is a great source of calcium, manganese, and healthy omega-3 and omega-6 fatty acids. It is naturally vegan and gluten-free.
Ingredients
Tahini is made with just two ingredients – sesame seeds and oil.
Sesame Seeds: It is preferable to use hulled sesame seeds to make tahini, as they are less bitter compared to unhulled sesame seeds.
Oil: I prefer to use olive oil or avocado oil when making tahini at home. If you are using fresh sesame seeds, which release a lot more of their own oil, then you could add less oil or even skip adding any oil.
How to make Tahini Paste?
Tahini is very easy to make, kind of similar to making almond butter, where you toast and the blend until smooth.
Heat a clean, heavy bottom pan over medium heat and add the sesame seeds. Stir frequently until they begin to turn golden brown in about 3-5 minutes.
Be careful, and don’t forget to stir, as sesame seeds burn quickly. You don’t want the sesame seeds to turn brown and give a burnt taste. But you do want them to turn golden brown to get the best flavor.
Microwave option: You can also microwave the sesame seeds to toast them. Microwave the sesame seeds for about 3 minutes (checking at one-minute intervals). When they are light golden in color, they are ready to be cooled for the next step.
Once they’re toasted, let them cool for a few minutes, then add them to a food processor or high-speed blender such as Vitamix.
Add the olive oil when grinding the sesame seeds. You will need to scrape the mixture down the sides a couple of times. Add more or less olive oil as needed until you get the right consistency. It should be a thick, pourable consistency.
And there you have it. Your diy tahini paste is ready in no time.
Tips
Sesame Seeds: Use hulled sesame seeds for the optimal taste and toast them on medium flame while stirring continuously.
Blender or food processor: Remember that you will need a high-powered blender or food processor to make tahini. If needed, you can also double the recipe so that you have enough quantity in your blender to make a smooth paste.
How to store?
Transfer the tahini to an airtight container and store it in the refrigerator for a month. You might need to stir it well before use, as the oils may separate.
Ways To Use
- Add it to make the perfect hummus or baba ganoush.
- As a dip for pita bread or vegetables.
- Makes the best vegan creamy dressings for salads or bowls. (See below my vegan Buddha bowl with Lemon Tahini Sauce).
- Top on falafel or shawarma.
Common Questions
Yes, tahini is a great source of calcium, manganese, and healthy omega-3 and omega-6 fatty acids. These nutrients provide anti-inflammatory properties and healthy fats to the body. It is also naturally vegan and gluten-free.
Tahini can be stored in an airtight glass container in the refrigerator for a month (maybe a little more). You might need to stir it well before use, as the oils may separate.
Tahini is naturally slightly bitter, as the sesame seeds and olive oil are both naturally bitter. But if it is overly bitter, then it is possible that the seeds went rancid. Also, if while toasting the sesame seeds are burnt, the tahini can taste bitter.
You can add lemon juice, honey/maple syrup, garlic, and cumin to make lemon tahini sauce or dressing. This will make it come to the perfect pleasing taste.
I hope you enjoy this easy Tahini paste recipe.
Here are some more easy sauce recipes:
- Creamy Avocado Cilantro Sauce
- Apricot Chutney
- Garlic Yogurt Dipping Sauce
- Mint Cilantro Chutney
- Peanut Chutney
Easy Homemade Tahini
Equipment
Instructions
- Heat a clean heavy bottom pan over medium heat and add the sesame seeds. Stir frequently until they begin to turn golden brown in about 3-5 minutes. Be careful and don't forget to stir as sesame seeds burn quickly.
- Let the seeds cool down a bit and then transfer to a blender or food processor. Add the olive oil. You will need to scrape the mixture down the sides couple of times. Add more or less olive oil as needed until you get a thick pourable consistency.Tahini is ready to enjoy immediately or store it for later.
- Transfer tahini to an airtight container and store in the refrigerator for a month. You might need to stir it well before use, as the oils may separate.
What type of grinder do you use for the sesame seeds?
Therese – I used a mini grinder which I got from india. It is called Preethi and is available on amazon. I think my vitamix would also be great for it, but I was doing a small quantity and felt the jar was large for it. I think a magic bullet might also do the job of grinding sesame seeds.