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How to make our quick and easy tahini recipe that’s so much better than anything you can buy at the store. Plus, lots of suggestions for using it.


Servings

Makes approximately 1/2 Cup

Total time

15 minutes

Cuisines

Middle eastern

Courses

Sides


Ingredients

  • 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
  • 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
  • pinch of salt (optional)


Method

  1. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
  2. Transfer toasted seeds to a baking sheet or large plate and cool completely.
  3. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
  4. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
  5. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
  6. Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

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