How To Make Tahini
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.
Servings: 1 cup
Calories: 138kcal
Equipment
- skillet or sauté pan
- 3-cup food processor
- silicone spatula or spoon
Ingredients
- 2 cups White Sesame Seeds I use hulled seeds
- ¼ cup Extra Virgin Olive Oil
Instructions
- Toast the SESAME SEEDS in a dry skillet over medium heat, stirring often for 3 to 5 minutes, until golden and fragrant.
- Transfer to a plate or bowl and let cool for 5 to 10 minutes.
- Add the SESAME SEEDS to a food processor and blend on high for a few minutes until the mixture looks dry and crumbly, scraping the sides as needed.
- Drizzle in half of the OIL and blend the mixture a few more minutes until it becomes smooth and creamy, adding more oil as needed to aid this process.
- Use immediately or refrigerate for up to 2 weeks.
Notes
Choose hulled sesame seeds. Hulled seeds make a smoother, less bitter paste. Unhulled seeds are more bitter and grainy with visible flecks.
Toasting boosts flavor. You can skip it, but the tahini will be milder and slightly bitter.
Use a neutral oil. Avocado or grapeseed oil works well without overpowering the sesame flavor.
Oil your spoon. Lightly coat your measuring spoon with oil before using it to measure—less mess and easier cleanup.
Blend until smooth. Texture depends on how much oil you use and how long you blend. For smoother tahini, blend longer and scrape the sides as needed.
Stir before using. Natural oils may separate during storage—just give it a quick stir before using.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 2mg | Potassium: 88mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 183mg | Iron: 3mg