📝 About This Recipe
Discover the transformative power of making your own tahini, a cornerstone of Middle Eastern cuisine that far surpasses any store-bought jar in both flavor and texture. This recipe coaxes the deep, nutty essence out of premium sesame seeds, creating a silk-smooth paste that balances a delicate bitterness with a rich, buttery finish. Whether drizzled over roasted vegetables or whisked into a creamy hummus, this homemade staple is the secret ingredient your pantry has been missing.
🥗 Ingredients
The Core
- 2 cups Hulled White Sesame Seeds (high quality, fresh)
- 4-6 tablespoons Neutral Oil (such as grapeseed, avocado, or light olive oil)
The Enhancers
- 1/4 teaspoon Fine Sea Salt (to brighten the nutty notes)
- 1 teaspoon Toasted Sesame Oil (optional, for extra depth)
👨🍳 Instructions
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1
Place a large, heavy-bottomed dry skillet or frying pan over low-medium heat. Ensure the pan is completely dry before adding ingredients.
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2
Add the 2 cups of hulled sesame seeds to the pan. Spread them out in an even layer to ensure uniform heating.
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3
Toast the seeds frequently, stirring with a wooden spoon or heat-resistant spatula. Do not leave the pan unattended, as sesame seeds can burn in seconds.
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4
Continue toasting for 5-8 minutes until the seeds become fragrant and turn a very pale golden color. They should smell nutty, not scorched.
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5
Immediately remove the seeds from the hot pan and transfer them to a large plate or baking sheet to stop the cooking process. Let them cool for about 5-10 minutes.
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6
Transfer the cooled sesame seeds into the bowl of a high-speed food processor or a high-powered blender.
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7
Pulse the seeds for about 1 minute until they break down into a crumbly, sandy paste. Scrape down the sides of the bowl with a spatula.
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8
Add 2 tablespoons of the neutral oil and the sea salt. Process for another 1-2 minutes.
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9
While the processor is running, slowly drizzle in more oil, one tablespoon at a time. The amount of oil needed depends on the natural oil content of your seeds.
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10
Continue processing for 3-5 minutes. This patience is key to achieving that professional, pourable, 'liquid gold' consistency.
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11
Taste the tahini. If you desire more depth, add the teaspoon of toasted sesame oil and pulse briefly to combine.
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12
Check the texture. It should be smooth and thin enough to run off a spoon easily. If it's too thick, add one more tablespoon of oil and process again.
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13
Allow the tahini to cool completely to room temperature if it warmed up during the blending process.
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14
Pour the finished tahini into a clean glass jar and seal tightly.
💡 Chef's Tips
Always use fresh sesame seeds; old seeds contain oils that can turn rancid and create a soapy, unpleasant bitterness. If you prefer a 'Raw Tahini' flavor, skip the toasting step entirely, though the paste will be less aromatic. Avoid adding water to the blender; water will cause the tahini to seize and turn into a thick, clumpy paste rather than a smooth liquid. Store your homemade tahini in the refrigerator for up to a month; if the oil separates, simply stir it back in before using. For an ultra-smooth finish, pass the final product through a fine-mesh sieve to remove any remaining tiny hulls.
🍽️ Serving Suggestions
Whisk with lemon juice, garlic, and ice water to create a classic Tarator sauce for falafel. Drizzle over roasted sweet potatoes or cauliflower with a sprinkle of pomegranate seeds. Use as a creamy, dairy-free base for salad dressings mixed with maple syrup and apple cider vinegar. Swirl into brownie batter or cookie dough for a sophisticated, nutty twist on classic desserts. Spread on toasted sourdough and top with sliced bananas and a drizzle of honey for breakfast.