Easy Tahini Recipe – Better Than Store-bought

The difference between natural or hulled sesame seeds and unhulled sesame seeds.

The difference between natural or hulled sesame seeds and unhulled sesame seeds.
Hulled sesame seeds are the lighter color on left. On the right, the unhulled seeds are much darker and still have their hull or outer shell intact.

Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.

You Will Need

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

Directions

  • Toast Sesame Seeds
  • 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.

    Transfer toasted seeds to a baking sheet or large plate and cool completely.

    • Make Tahini
    • Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.

      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.

      Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

      • To Store
      • 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.

The full recipe post can be found on Inspired Taste here

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