Description
Tahini is one of those small ingredients that makes a big difference. Freshly made tahini tastes smoother, nuttier, and less bitter than most jarred versions—and it’s surprisingly easy to make at home. With just sesame seeds, a little oil, and a blender or food processor, you can create a rich, creamy paste perfect for hummus, sauces, dressings, and desserts.
Ingredients
Ingredients (Makes about 1 cup)
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2 cups hulled sesame seeds
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2–4 tablespoons neutral oil (avocado oil, light olive oil, or sunflower oil)
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Pinch of salt (optional)
Instructions
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Toast the sesame seeds
Place seeds in a dry skillet over medium heat. Toast 3–5 minutes, stirring constantly, until lightly golden and fragrant. Do not let them darken too much. -
Cool completely
Transfer seeds to a plate and let them cool fully (about 10–15 minutes). This helps prevent a gummy texture when blending. -
First blend
Add cooled seeds to a food processor or high-speed blender. Blend 1–2 minutes until they form a dry, crumbly paste. Scrape down sides. -
Add oil slowly
With the machine running, drizzle in 2 tablespoons oil. Blend until smooth and thick. Add more oil a little at a time until you reach a creamy, pourable consistency. -
Season
Add a pinch of salt if desired and blend 20–30 seconds more. -
Store
Transfer to an airtight jar. Refrigerate up to 1 month. Stir before each use if oil separates.
Notes
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Use hulled seeds for the smoothest, mildest flavor.
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Light toast only — over-toasting causes bitterness.
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Be patient while blending — smoothness improves after each minute.
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Start with less oil and add gradually.
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If too thick: blend longer or add 1 teaspoon oil at a time.