Easy tahini recipe that you can whip in minutes at home :). Making your own tahini is not only easy, also economical and clean. With just 2 ingredients and less than 15 minutes of your time, it is totally worth it. Make a batch now and enjoy this sesame seeds paste in various ways, yes there are more uses for this sauce apart from hummus.
What Is Tahini?
For the uninitiated, tahini is a nutty paste or sauce made with sesame seeds. This sauce is very widely used in Mediterranean cuisine in recipes like hummus, baba ganush etc, but that is not all. You can use this paste in various ways that I have mentioned in this post.
Tahini can be made in many ways. You can use raw, hulled or toasted sesame seeds. If you are more adventurous you can even use black sesame seeds. Depending upon the method used your tahini will slightly vary in taste and flavor.
Here I have used toasted white sesame seeds. Toasting the seeds helps to release the essential oils in them and elevates the flavor. Also toasting the seeds reduces the heat produced by them in the body. However tahini made with toasted sesame seeds is tad dark in shade.
Like any homemade condiment and sauce, homemade tahini is far superior in taste and flavor. Also the store bought ones sometimes tend to be very bitter and rancid. This happens when low quality rancid seeds are used which may be the case most of the times with store bought ones.
Making this sesame seeds paste does not take much effort. All you need are a food processor or a high powered bender. Here I have used mixer grinder only. While oil is an optional ingredient, I prefer to add few spoons for flavor.
This Homemade Tahini Recipe Is
Super easy to make
Better than store bought, fresh & economical
super creamy & flavorful
Vegan & gluten free
Ingredients You Will Need
Sesame seeds– You can use toasted or raw sesame seeds here. Note that raw sesame seeds have a slight biter taste compared to toasted ones. On that note use hulled sesame seeds to avoid bitter taste in tahini. If white sesame seeds are available you can also use black ones. The black seeds have more strong flavor and taste.
Oil– Oil is optional in this recipe but recommended. Adding oil lends a creamy texture and better consistency to tahini.Without oil sometimes this paste turn out gritty and Thick. However if you want to leave out oil you can absolutely do so. You will have to grind the seeds a bit longer to reach that consistency. I prefer to use light olive oil here. You can also use sesame oil.
I don’t prefer adding salt in this sauce. I use this tahini for both sweet and savory recipes, so unsalted it is.
Step By Step Method
Heat a pan and add the measured sesame seeds.
Dry roast in low flame for 5 minutes. Keep sauteing to avoid burning the seeds.
Let cool thoroughly.
Add to a food processor or blender jar.
and blend in high speed for few seconds or until the seeds turn crumbly.
Now add olive oil in stages and blend until creamy and light.
Store tahini in clean dry jar and use as required.
Few Tips For Getting The Recipe Right
Make sure to roast the sesame seeds in low flame. Keep stirring and sauteing as the seeds can go from roasted to burnt very quickly.
Do not add oil along with the seeds itself while blending. Blend the seeds first and then add oil in stags.
Which Equipment Is Best For Making Tahini?
Ideally a food processor is best for making this recipe. However I have used our regular mixer grinder as they are capable of tough grinding. You can also use high power blenders like vitamix.
Storage & Shelf Life
Store your homemade tahini in a clean airtight jar and refrigerate.
It keeps well for 2-3 weeks if stored well. Always use a clean dry spoon to remove the required quantity.
Ways To Use It
While making hummus
In baba ganush
In salad dressings
For making cookies
For making dips
I hope you will try this recipe and enjoy as much as we did. P
Easy Tahini Recipe
- Food processor or high powdered blender
1 CUP = 250 ml
- 1 cup raw white sesame seeds
- 3 tablespoons olive oil
- Heat a pan and add the measured sesame seeds.
- Dry roast in low flame for 5 minutes. Keep sauteing to avoid burning the seeds.
- Let cool thoroughly.
- Add to a food processor or blender jar and blend in high speed for few seconds or until the seeds turn crumbly.
- Now add olive oil in stages and blend until creamy and light.
- Store tahini in clean dry jar and use as required.
- Make sure to roast the sesame seeds in low flame. Keep stirring and sauteing as the seeds can go from roasted to burnt very quickly.
- Store your homemade tahini in a clean airtight jar and refrigerate.
- It keeps well for 2-3 weeks if stored well. Always use a clean dry spoon to remove the required quantity.