Homemade Tahini: From Sesame Seeds to Creamy Perfection

Tahini might look like an exotic ingredient, but at its core, it’s beautifully simple: sesame seeds, a splash of oil, and a pinch of salt. This silky sesame paste has been a staple in Middle Eastern and Mediterranean kitchens for centuries, adding depth and creaminess to everything from hummus to dressings, marinades, and even desserts.

The secret? Gentle roasting and patient blending until you reach that dreamy, pourable texture.

Homemade Tahini Recipe

Ingredients

• 250 g sesame seeds (hulled for a mild, creamy flavor; unhulled for a deeper, nuttier note; or a mix of both)

• 2–3 tablespoons neutral oil (sunflower or canola; add a touch of sesame oil for a bolder flavor)

• 1/4 teaspoon salt (optional)

Step-by-Step Instructions

1. Prep the sesame seeds
   Quickly check through the seeds and remove any debris. For a lighter taste, you can rinse the seeds and pat them completely dry with a clean kitchen towel (optional).

2. Roasting – stovetop method (recommended for control)
   Heat a wide, dry skillet over medium heat. Spread the sesame seeds in an even layer and toast for 5–7 minutes, stirring constantly. You’re aiming for a light golden color and nutty aroma.
   ⚡ Tip: If they darken too much, they’ll turn bitter.

   Oven alternative: Spread seeds on a lined baking tray and roast at 150–160 °C / 300–320 °F for 6–10 minutes, stirring once or twice. Watch closely!

3. Cooling
   Transfer the toasted seeds into a cool bowl right away to stop the cooking. Let them cool until just warm.

4. Blending – in stages

   • Add the seeds to a food processor or high-speed blender.

   • Stage 1: Blend in pulses until they look like damp sand.

   • Stage 2: Keep blending; the mass will clump together.

   • Stage 3: Add 1 tablespoon of oil, scrape the sides, and blend again. Add more oil (up to 2 tablespoons) as needed.

   • Continue until you have a smooth, glossy paste that flows off a spoon.

5. Season and adjust texture
   Stir in salt, if using. For a thinner tahini (perfect for dressings), add a splash of hot water or an extra drizzle of oil and blend briefly.

6. Storage
   Transfer to a sterilized jar. Optionally, top with a thin layer of oil to protect it.
   Keeps in the fridge for 1–2 months. Natural separation is normal – just stir before use.

Quality check signs

• Color: light golden, not dark brown

• Aroma: warm, nutty, no bitterness

• Texture: smooth and pourable, with a glossy finish

Ways to Use Tahini

• Hummus – 2–3 tbsp tahini blended with chickpeas, lemon, and garlic.

• Salad dressings – tahini + lemon + water + maple syrup or honey.

• Veggie drizzle – tahini + yogurt + garlic over roasted cauliflower, carrots, or squash.

• Sweet treats – swirl into brownies, cookies, or mix into smoothies.

• Marinades – tahini + soy sauce + ginger + chili for chicken or tofu.

❓ FAQ

1. Hulled or unhulled sesame seeds?
Hulled seeds make a lighter, creamier tahini. Unhulled seeds bring a stronger, nuttier, slightly bitter taste and more fiber. A 50/50 mix works great.

2. My tahini turned out too thick and grainy – what should I do?
Keep blending! Add a little more oil or 1 tablespoon of hot water. Scrape down the sides often. A powerful blender makes all the difference.

3. Why is it bitter?
The seeds were over-roasted. Aim for a light golden shade and remove them from heat immediately once fragrant.

4. Can I use sesame oil instead of neutral oil?
Yes, but sparingly – toasted sesame oil is very strong. Use mostly neutral oil and just a touch of sesame oil for a boost.

5. How do I sterilize jars?
Wash thoroughly, then bake at 230 °F / 110 °C for 10 minutes, or pour boiling water over them and let dry completely before filling.