Homemade Tahini Recipe

Course: Condiment, Sauce

Cuisine: Mediterranean

Keyword: homemade tahini, tahini

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Calories: 921kcal

Author: Jessica Formicola

Learn how to make tahini at home with sesame seeds. Easy homemade tahini recipe with tips for roasted or raw seeds, smooth texture, and rich flavor.

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Equipment

Ingredients

2 cups white sesame seeds
1-2 tablespoons neutral oil (avocado oil, grapeseed oil, canola oil)
1/8 teaspoon fine sea salt

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Spread the 2 cups white sesame seeds into an even layer on the parchment and bake for 10 minutes or so.
As soon as they have a light brown exterior, take them out of the oven and transfer to a plate to cool.
Once completely cooled, put the toasted sesame seeds and 1 tablespoon of the oil and 1/8 teaspoon fine sea salt in a food processor, and blend until smooth. If it needs more oil, add it by the ½ tablespoon blending in between each addition.
Scoop the finished tahini into an airtight container and keep in the fridge for 3-4 weeks. You may need to give it a good stir before each use much like you would with natural peanut butter, it has the tendency to separate.
If you've tried this recipe, come back and let us know how it was in the comments and ratings!

Video

Notes

How to Store Tahini

Storing homemade tahini is like storing any other nut butter. A cool place out of the sun is ideal. Transfer the sauce to a mason jar or airtight container and store for 3-4 weeks.

Can I Freeze Tahini?

Place the sauce in a freezer-safe container or a resealable freezer bag and store it for up to 3 months. If you want to store it in small portions, you can also freeze it in an ice cube tray.

Nutrition