How To Make Tahini

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This easy tahini recipe is made from sesame seeds and oil. Here's how to make it for hummus, dressings, and any recipe calling for tahini.

If you love to make condiments from-scratch, try my Tzatziki Recipe next!

This two-ingredient recipe highlights the rich, toasted notes of sesame seeds and transforms them into a creamy, versatile paste with the help of a bit of olive oil. When a craving strikes for my Classic Hummus, or Roasted Red Pepper Hummus, or Sesame Kale Noodles, knowing how to make homemade tahini on the fly will save you at the last minute if you don't have it on hand.

Why You’ll Love This Recipe

• All you need are sesame seeds and olive oil, making it simple and budget-friendly.
• Blend it longer for a thinner texture or keep it thick for dips.
• Toasting the seeds brings out a nutty depth that packaged tahini might lack.
• Perfect for hummus, dressings, baked goods, or as a spread.
• Just seeds and oil! No preservatives or hidden ingredients here!

What You’ll Need

• White Sesame Seeds – Hulled seeds are best for a smooth, mild tahini with a creamy consistency.
• Extra Virgin Olive Oil – Helps the sesame paste blend into a smooth, rich texture while adding a subtle flavor.

How To Make Homemade Tahini

Start by heating a dry skillet over medium heat. Add the sesame seeds and toast them, stirring frequently for 3 to 5 minutes, until they become golden and fragrant.

Once toasted, transfer the seeds to a plate and let them cool for 5 to 10 minutes—this helps prevent clumping during blending.

After cooling, place the seeds in a food processor and blend on high until the mixture becomes dry and crumbly, scraping down the sides as needed.

Drizzle in half of the olive oil and continue blending until the tahini becomes smooth and creamy, adding more oil if the texture is too thick.

Use immediately, or transfer to an airtight container and refrigerate for up to 2 weeks.

Recipe Tips

• Use fresh, high-quality sesame seeds for the best result. The fresher the seeds, the better the flavor. Look for hulled white sesame seeds, which produce a smoother texture and milder taste compared to unhulled seeds.
• Toasting is optional, but doing so brings out the natural oils of sesame seeds and adds a deeper, nutty flavor—so I do recommend it. Keep a close eye on them while toasting, as they can burn quickly.
• Letting the toasted seeds cool down prevents excess steam and helps them break down more evenly in the food processor.
• Be patient during blending. The seeds may take several minutes to go from crumbly to creamy. Scrape down the sides regularly to help the mixture come together.
• Start with less oil and add more as needed. This lets you control the thickness and achieve your preferred texture without making it too runny.

Serving Recommendations

Tahini is incredibly versatile and can be used in both savory and sweet dishes. It's a key ingredient in hummus, adding a lot of richness and depth to these spreads. You can also stir it into dressings for salads or grain bowls, mix it into dips, or drizzle it over roasted vegetables and grilled meats.

It’s also great for baking and adds a nutty undertone to cookies, cakes, and other baked goods. Blended with lemon juice, garlic, or honey, homemade tahini becomes a flavorful base for marinades or a creamy topping for toast, yogurt, or fruit.

More Regional Recipes

• Mediterranean Orzo Salad
• Greek Chickpea Salad Recipe
• Kale Salad Recipe

📖 Recipe