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Easy Tahini

Toast sesame seeds in dry pan till golden and fragrant. Cool bit, then blend with oil till smooth and creamy. Add salt, maybe splash water to thin. Makes fresh tahini in 15 minutes, perfect for hummus or sauce.

Featured in Kitchen Flavor Boosters.

Fatiha
Updated on Sun, 05 Jan 2025 01:29:46 GMT
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A glass jar of creamy tahini with a wooden spoon resting inside it, set against a light background and sprinkled sesame seeds in the background. Pin it
A glass jar of creamy tahini with a wooden spoon resting inside it, set against a light background and sprinkled sesame seeds in the background. | zestplate.com

Make fresh tahini at home in 15 minutes. Skip the pricey store stuff and create your own smooth, rich paste that tastes even better. It's simple, quick, and costs way less.

Why Make It at Home

Fresh tahini just tastes better. Toast the sesame seeds and you get amazing nutty flavor. It's simple to make, costs less, and works for both vegans and gluten-free diets. Use it in hummus, dressings, or sauces. No weird ingredients or preservatives - just pure, fresh taste that beats anything from the store.

What You Need

  • Hulled Sesame Seeds: The main ingredient. Get hulled ones for smooth tahini. Unhulled work too but taste more bitter.
  • Oil: Pick one without strong flavor - try avocado, grape seed, or light olive oil.
  • Salt: Just a pinch if you want. Skip it if you'd rather not use it.

How to Make It

Toast Seeds:
Start with a clean, dry pan over medium-low heat. Pour in your sesame seeds and spread them in a thin layer. Keep stirring gently - they can burn quick! You'll know they're ready when they turn light golden and fill your kitchen with a nutty smell, usually takes about 3-5 minutes. Trust your nose here.
Blend Seeds:
Let those toasted seeds cool down for a few minutes, then pour them into your food processor. Give them a good whirl for about a minute - they should look like rough sand. Don't worry if they're not super fine yet, we're just getting started.
Add Oil:
Now drizzle in your first two tablespoons of oil while the machine's running. Let it blend for 2-3 minutes, stopping every minute to scrape down the sides with a rubber spatula. Watch it turn from crumbly to paste - it's like magic!
Check Texture:
Take a good look at your tahini. Want it to pour easier? Add another spoonful or two of oil and keep blending. Everyone likes their tahini a little different - make it how you'll use it. Keep tasting until it's just right.
Season:
If you want to add salt, now's the time. Just a pinch will do - you can always add more later. Give it one last quick blend to mix everything evenly.
Store:
Pour your fresh tahini into a clean jar with a tight lid. It'll keep in the fridge for about a month, but don't worry if it separates - that's natural. Just give it a good stir before using.

Better Than Store-Bought

Skip the expensive store tahini. Make it fresh at home in minutes. You control what goes in it, and it tastes way better. Plus, you save money and time - no more trips to the store.

Pick Good Seeds

Get hulled sesame seeds for the smoothest tahini. Toast them first - it makes them taste nutty and rich. Don't skip this step, it makes all the difference.

Getting the Oil Right

Use oil that won't change the taste - like avocado or plain cooking oil. Start with 3-4 spoons to get that smooth, easy-to-pour texture, just like the store kind.

Ways to Use It

Try tahini in more than just hummus. Mix it into salad dressing, drizzle on falafel, or pour over roasted veggies. Make it sweet - try it in cookies or on ice cream. Once you start, you'll use it all the time.

Keep It Fresh

Put your tahini in a jar in the fridge. It stays good over a month. Give it a quick stir before using since it might separate a bit. Now you've got fresh tahini ready whenever you need it.

A small wooden bowl filled with creamy tahini, garnished with sesame seeds and accompanied by a wooden spoon, sits on a marble surface. Pin it
A small wooden bowl filled with creamy tahini, garnished with sesame seeds and accompanied by a wooden spoon, sits on a marble surface. | zestplate.com

Frequently Asked Questions

→ Which seeds work best?

White ones smoothest. Hulled kind better. Fresh ones work best. Watch they don't burn. Need good toast.

→ Want thinner sauce?

Add oil bit by bit. Splash water works. Mix real good. Keep testing it. Easy fix quick.

→ No food chopper?

Good blender works. Takes bit longer. Need more breaks. Still gets smooth. Worth the time.

→ How long it keeps?

Month in cold box. Jar sealed tight. Stir before use. Fresh best though. Watch for spots.

→ Getting all split up?

That's normal stuff. Just mix it good. Like nut butter. Each time you use. Won't hurt none.

→ Not smooth enough?

Blend it longer. More oil helps. Strain it maybe. Seeds must toast. Good machine helps.

→ Taking it places?

Box it up tight. Pack it cold. Mix there maybe. Take backup jar. Watch the spills.

→ Need it faster?

Toast seeds quick. Let cool some though. Quick blend works. One jar does it. Still tastes fresh.

→ Making big batch?

Double works fine. Need good space. More blend time. Watch seed toast. Keeps good while.

→ Want more flavor?

Toast seeds more. Add pinch salt. Try bit garlic. Some like spice. Keep it simple though.

→ Seeds not ground?

Toast em better. Add more oil. Blend longer time. Smaller batches. Scrape sides lots.

→ Too bitter taste?

Less toast time. Fresh seeds help. Check oil fresh. Add touch salt. Maybe bit honey.

Conclusion

Love this? Try making hummus next. Or mix up smoky eggplant dip. Both use this good sauce.

Easy Tahini

Quick sesame seed sauce.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Fatiha

Category: Sauces & Marinades

Difficulty: Easy

Cuisine: Middle Eastern

Yield: 1/2 Cup

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 cup (140g) hulled sesame seeds.
02 2 to 4 tablespoons neutral-flavored oil (such as avocado, grape seed, vegetable, or light olive oil).
03 Pinch of salt (optional).

Instructions

Step 01

Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly, until the seeds become fragrant and turn light golden, about 3 to 5 minutes. Remain attentive, as sesame seeds can burn swiftly.

Step 02

Transfer the toasted sesame seeds to the bowl of a food processor. Process for approximately 1 minute until a crumbly paste forms.

Step 03

Add 2 tablespoons of the oil and continue processing for another 2 to 3 minutes. Stop occasionally to scrape the bottom and sides of the food processor to ensure even blending.

Step 04

Assess the consistency of the tahini. It should be smooth and pourable. If necessary, process for an additional minute and add 1 to 2 more tablespoons of oil to achieve the desired texture.

Step 05

Taste the tahini and, if needed, season with a pinch of salt. Process for another 5 to 10 seconds to blend thoroughly.

Step 06

Store your freshly prepared tahini in an airtight container in the fridge for up to one month.

Notes

  1. Store tahini in an airtight jar in the refrigerator for up to a month.
  2. After some time in the fridge, the tahini might separate like natural peanut butter. Stir it well before using.
  3. You can make tahini from sprouted or black sesame seeds. Ensure they are dried and toasted before use.
  4. Tahini from unhulled sesame seeds tastes more bitter and isn’t as smooth as hulled seed tahini.
  5. If processing is difficult, try using a high-powered processor or increase the quantity of sesame seeds.
  6. A high-powered blender can also be used for this recipe, though I recommend using a food processor for best results.

Tools You'll Need

  • Saucepan.
  • Food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Sesame.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 136
  • Total Fat: 12 g
  • Total Carbohydrate: 5 g
  • Protein: 3 g