Homemade Tahini
Ingredients
Directions
Toast the seeds
Heat a dry skillet over medium heat.
Add the sesame seeds and stir them often with a wooden spatula until light brown. Do not let them burn.
Remove the sesame seeds from the heat and let them cool completely.
Make the tahini
Grind the cooled sesame seeds to a crumbly texture using a blender, food processor, or mortar and pestle.
Add a few tablespoons of vegetable oil and process until the mixture becomes very smooth.
Check the tahini and adjust the consistency by adding more oil.
Process the mixture for an additional minute to achieve a smoother consistency.
Add salt to taste and process again to combine.
Scrape the sides of the food processor or blender with a spatula.
Store
Store the tahini in the refrigerator for up to a month in an airtight container.
Freeze the tahini for up to 3 months if not using immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Sesame seeds
- Provide the nutty flavor and oil that become the smooth paste when ground.
- Vegetable oil
- Adds moisture and fat so the ground seeds can blend into a smooth, pourable paste.
The step that matters
Cool the seeds completely before grinding. Warm seeds release more oil and turn gummy, and toasting past light brown makes the flavor bitter. Cooling first keeps the texture crumbly and the flavor clean.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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