📝 About This Recipe
Discover the soul of Middle Eastern cuisine with this silky, nutty, and deeply aromatic homemade tahini. Far superior to store-bought versions, this recipe transforms humble sesame seeds into a luxurious, pourable cream that balances a subtle bitterness with a rich, toasted sweetness. It is the essential foundation for world-class hummus, vibrant dressings, and decadent halva-style desserts.
🥗 Ingredients
The Seeds
- 2 cups Hulled Sesame Seeds (fresh, high-quality white sesame seeds)
- 2 tablespoons Unprocessed Sesame Seeds (optional, for added texture and depth)
The Emulsion
- 4-6 tablespoons Neutral Oil (grape-seed, avocado, or light olive oil)
- 1 teaspoon Toasted Sesame Oil (for an extra aromatic punch)
- 1/4 teaspoon Fine Sea Salt (to enhance the nutty profile)
👨🍳 Instructions
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1
Place a large, wide dry skillet or heavy-bottomed pan over medium-low heat. Avoid adding any oil at this stage.
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2
Add the sesame seeds to the pan, spreading them out in an even layer to ensure uniform heating.
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3
Toast the seeds for 5 to 8 minutes, stirring frequently with a wooden spoon or heat-resistant spatula. You are looking for a light golden hue and a fragrant, nutty aroma.
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4
Watch the seeds closely; they can burn in seconds. If they start popping or turning dark brown, remove them from the heat immediately.
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5
Transfer the toasted seeds to a large plate or baking sheet and spread them out to cool for 5-10 minutes. Processing hot seeds can lead to an oily, separated mess.
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6
Once cooled, pour the seeds into the bowl of a high-speed food processor or a high-powered blender.
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7
Process the seeds alone for 2-3 minutes. They will first turn into a crumbly powder, then begin to look like a thick, clumpy paste as their natural oils release.
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8
Stop the processor and scrape down the sides and the bottom with a rubber spatula to ensure every seed is incorporated.
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9
With the motor running on low, slowly drizzle in 2 tablespoons of the neutral oil and the sea salt.
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10
Increase the speed to high and process for another 2 minutes. The mixture should start to look smoother and more fluid.
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11
Check the consistency. If it is still too thick or gritty, add the remaining oil one tablespoon at a time while processing until it reaches a pourable, silk-like consistency.
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12
Add the toasted sesame oil in the final 10 seconds of blending for a concentrated aromatic finish.
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13
Taste the tahini. It should be smooth with a pleasant toasted flavor. Add a tiny pinch more salt if desired.
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14
Pour the finished tahini into a clean glass jar and allow it to cool completely before sealing.
💡 Chef's Tips
Use the freshest seeds possible; old sesame seeds can taste dusty or overly bitter. Low and slow is the secret to toasting; if you rush the heat, the outside burns while the inside stays raw. For an ultra-smooth 'commercial' style texture, use a high-powered blender like a Vitamix rather than a standard food processor. If your tahini separates in the fridge, simply stir it vigorously with a fork to re-emulsify. Do not be afraid of the oil; the amount needed varies based on the natural oil content of your specific batch of seeds.
🍽️ Serving Suggestions
Whisk with lemon juice, garlic, and ice water for a classic 'Tarator' sauce over falafel. Drizzle over roasted honey-glazed carrots or charred cauliflower for a savory-sweet contrast. Swirl into brownie batter or cookie dough for a sophisticated, nutty depth of flavor. Use as a base for a creamy salad dressing with maple syrup, apple cider vinegar, and Dijon mustard. Serve simply on toasted sourdough with a drizzle of date syrup (silan) and a sprinkle of sea salt.