I try to make as much of the foods we eat at home as possible. It is better for us and I can eliminate preservatives and added fillers, it is usually cheaper than store bought versions, and the final product ALWAYS tastes better. This week I am going to share with all of you my recipe and method for making homemade tahini! (AKA: sesame paste) With this little tutorial under your belt you will be able to make tahini at home quicker than you could run to the store. When I made tahini for the first time it blew my mind....I couldn't believe that for a little over $5 I made the same amount of tahini that I would have paid almost $9 for at the grocery store. That is almost a 50% savings which makes me incredibly happy. You can add this tahini to your homemade hummus, make a creamy vegan salad dressing, or mix it into your next batch of falafel for added flavor. There is no wrong or right here, just go with it!
P.S. Next week I'll be sharing a tutorial for making homemade hummus using this homemade tahini! Seriously, it is the best hummus ever, so don't miss out enter your email in the form below to get the recipe delivered straight to your inbox.
Step 1: Toast the sesame seeds.
Preheat the oven to 350°F then spread approximately 1 pound (16-ounces) of white sesame seeds onto a baking sheet. Toast in the oven for 15-20 minutes, stirring every few minutes, until the sesame seeds begin to turn golden in color. Notice the subtle difference in color between the unroasted sesame seeds above and the golden flecked sesame seeds below.
Once the sesame seeds are toasted let them cool for at least 30 minutes.
Step 2: Blend the toasted sesame seeds into tahini.
Place the toasted sesame seeds and 1 teaspoon salt into the bowl of a food processor fitted with the "S" blade or a high speed blender. Turn the processor on and slowly drizzle in ¾ cup good quality extra virgin olive oil. Process or blend for 1-2 minutes, stopping to scrape the sides of your machine as necessary, until the tahini is smooth and creamy. The tahini can be stored in an air tight container in the refrigerator for up to 3 weeks.Print
Tahini (Gluten Free & Vegan)
- Yield: 2 cups 1x
- 1 pound (16 ounces) white sesame seeds
- ¾ cup good quality extra virgin olive oil
- 1 teaspoon salt, optional
- Preheat the oven to 350°F then spread approximately 1 pound (16-ounces) of white sesame seeds onto a baking sheet. Toast in the oven for 15-20 minutes, stirring every few minutes, until the sesame seeds begin to turn golden in color. Once the sesame seeds are toasted let them cool for at least 30 minutes. Place the toasted sesame seeds and 1 teaspoon salt into the bowl of a food processor fitted with the "S" blade or a high speed blender. Turn the processor on and slowly drizzle in ¾ cup good quality extra virgin olive oil. Process or blend for 1-2 minutes, stopping to scrape the sides of your machine as necessary, until the tahini is smooth and creamy.
- The tahini can be stored in an air tight container in the refrigerator for up to 3 weeks.
Adapted from Bob's Red Mill.
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Eva Tention says
Thank you for this recipe. I will definitely be using it in the very near future.
You are a LIFESAVER!!! I can't wait to make this later today. I have never used tahini at home, but have long been a tahini fan. When I saw how much it was in the store earlier today I about started yelling. Your post saved me and has inspired me to find other things to put tahini in! Everything on your blog looks so delicious, I can't wait to try it all.
Thank you 🙂
Stella, I am so glad you found this!! Homemade tahini is insanely delicious - WAY better than the store bought version. I use it in all sorts of ways from salad dressings, to drizzling it over our side dishes at dinner. I hope you love it as much as we do!
Thanks for the recipe! Just wondering if it is "better" to soak the sesame seeds over night, rinse and dry them and THEN roast them in the oven???
That is what I usually do when I make "veggie milk" for my little one since it helps to remove anti-nutrients like phytates, tannins and goitrogens. The soakin also helps to neutralise enzyme inhibitors...
Hi Mish, You can absolutely soak the sesame seeds if you like. I honestly don't ever pan far ahead enough to do that although you make a good case as to why I should 🙂
How would one use 2 cups of tahini in just one week? That is a huge amount.
Thank you so much for pointing that out - I have saved this as long as 3 weeks now with no problems. I will change the recipe to reflect that. Although, I have used my homemade tahini to make everything from hummus and salad dressings to dips and baked goods and used up that amount in about a week. We are tahini addicts though!
i need to make much less at one time so it does not go bad, 1/2ing the recipe does it work just as well?
It is totally fine if you half the recipe.
I definitely want to try this. I love hummus as well. How can I get your recipe?
Hey Betty, I think you will love this! You can print the recipe for your records or to receive email updates of all of our recipes you can simply add your email address to the sign up box at the top of this page. Thanks!
I keep my raw sesame seeds in the freezer to keep them from going rancid (check "ethnic" food sections to buy in bulk, especially Mexican herbs and spices area -- much cheaper than to buy those little bottles in the baking section!). I would bet you can freeze tahini as well...
Good pointers Michele! I keep all of my seeds and nuts in the freezer as well. I avoid the little bottles of sesame seeds due to their outrageous price tag. I think certainly sesame seeds in bulk would be good for a lot of people. Bulk bins can be dangerous for Celiac's though due to cross contamination. Bob's Red Mill sells a 1 pound bag for under $5 which is a good price too.
Never would have guessed tahini is this easy to make at home! Now I've got no excuses for going with the store bought stuff!
It's crazy right?! Yesterday I bought a 1 pound bag of sesame seeds for $4.80 to make tahini. I stopped at the premade tahini section and they were all between $7-$12!!! Plus, your homemade tahini will taste SO much better.
Just wondering why does it only last a week in the fridge? I think I keep my store-bought version at least 3 months in the fridge...
Johanna often times store bought versions of products like tahini have stabilizers and preservatives in them that will extend the shelf life. Sesame seeds have a tendency to go rancid pretty quickly. I have been keeping the last batch I made in the fridge to get a better idea of exactly how long it will last and so far I am at a week and 3 days so once it takes a turn for the worse I will update the post.
That's it, I am now totally going to make my own, had no idea it was so easy. Thanks for sharing. We love this stuff.
Yay Cheri!! I am so glad you found this helpful:)
YEAH! I love Tahini! 😀
Thank you for all that you do!
Thanks Kristin!!! I hope you enjoy your homemade tahini:)