Tahini (ground sesame seed paste) is one of my favorite ingredients to use in dairy-free cooking. It adds creaminess, plus nutrients, in every bite. However, not all tahini is created equal when it comes to flavor or texture. So, it might be something you want to try making at home. Luckily for us, it’s super easy to make homemade tahini. (It takes about 10 minutes!) All you’ll need is hulled sesame seeds and some patience. Be sure to read the tips below, because the first time I tried making tahini at home, it was not delicious. I’ll help you avoid making the same mistake I did!
⭐⭐⭐⭐⭐ Featured Review “I had no idea it was this easy! I love that you don’t use added oil to make this tahini recipe. I follow a whole foods plant based diet, so this fits right in with my needs. And it tastes really good!” – Rachel
Ingredients You’ll Need
Sesame seeds. It’s important that you shop for hulled sesame seeds for this recipe. Hulled means the bitter outer shell has been removed. If you end up buying unhulled sesame seeds, the tahini flavor will be very bitter.
You don’t need any added oil or salt, so this recipe is as easy as possible. Unlike making homemade almond butter , I don’t even toast the seeds before getting started.
Note: I don’t toast the sesame seeds before getting started, because I like the taste of raw tahini, but you can toast them in a skillet for 5 minutes (no need to add oil) until they are fragrant, if you prefer a toasted flavor. Let them cool for at least 10 minutes before processing, so they won’t melt the plastic bowl of your food processor.
How to make Tahini Paste
Step 1:
Step 2:
After 5 minutes of processing the sesame seeds, stop the machine, remove the lid, and scrape down the sides with a spatula. This will ensure that all of the seeds are processed smoothly.
Return the lid and continue processing. Over the next 3 to 5 minutes, you’ll hear the tahini start to become smoother. It will start to move faster as it breaks down, too, so don’t be surprised if you see the tahini suddenly whipping around the food processor. (You’ll hear a sloshing sound eventually, too.)
At the 8-minute mark (in total) I felt the need to check on the tahini, and as you can see in the photo below, it was almost smooth enough. But, I secured the lid again and let it run for 2 more minutes.
Step 3:
After 10 total minutes of food processing, my tahini looks smooth and drippy in consistency. (Similar to store-bought brands, like Artisana and Soom.)
The tahini should drip off your spoon or spatula after you stir it. It will still be slightly thick, and it will have a grainy texture when you taste it, just like store-bought tahini.
Transfer it to a glass jar with a lid, but let it cool before you seal the lid. (That way it won’t steam in the jar; added moisture might make it spoil faster.)
Storage Tips
Homemade tahini should keep well in an airtight container in the fridge for up to a month. Take care to use clean, dry utensils every time you use it, so you don’t add moisture to the jar. (That will make it spoil faster.)
In theory, homemade tahini could last much longer, but we usually use it all before then. See the recipe ideas below the printable recipe card if you want some inspiration.
Ingredients1x2x3x
- 1 pound hulled sesame seeds (see notes)
Instructions
- Pour the hulled sesame seeds into the bowl of a large food processor fitted with an “S” blade, secure the lid, and start processing. (I use a 12-cup food processor .)
- The seeds will take roughly 5 minutes to break down into a crumbly texture, so let the food processor run without stopping, if possible. You may see the seeds start to climb the walls of the food processor at times, but they will eventually fall back down towards the blades.
- After 5 minutes, stop the machine, remove the lid, and scrape down the sides to make sure everything processes evenly. Then secure the lid and process the seeds again, until the tahini becomes silky-smooth. It should take roughly 5 more minutes. (So, 10 minutes total of processing.) You’ll hear a change as the tahini gets runnier; it will start to sound more “sloshy” as the seeds release their natural oils and it will look like it’s spinning much faster.
- The tahini is done when it’s smooth, with a runny or drippy texture. There will still be a slight graininess when you taste it, but ultimately it will be pretty creamy looking. Transfer the tahini to a clean 16 ounce jar, and seal it with an airtight lid. Tahini can be stored in the fridge for up to a month.
Notes
Nutrition
Recipes that Use Tahini
- Lemon Tahini Dressing
- Cucumber Tahini Salad Dressing
- Zucchini Hummus
- Broccoli Salad
- Roasted Vegetable Pasta Salad
How to Make Tahini Paste (No Oil!)
Ingredients
- 1 pound hulled sesame seeds (see notes)
Instructions
- Pour the hulled sesame seeds into the bowl of a large food processor fitted with an “S” blade, secure the lid, and start processing. (I use a 12-cup food processor .)
- The seeds will take roughly 5 minutes to break down into a crumbly texture, so let the food processor run without stopping, if possible. You may see the seeds start to climb the walls of the food processor at times, but they will eventually fall back down towards the blades.
- After 5 minutes, stop the machine, remove the lid, and scrape down the sides to make sure everything processes evenly. Then secure the lid and process the seeds again, until the tahini becomes silky-smooth. It should take roughly 5 more minutes. (So, 10 minutes total of processing.) You’ll hear a change as the tahini gets runnier; it will start to sound more “sloshy” as the seeds release their natural oils and it will look like it’s spinning much faster.
- The tahini is done when it’s smooth, with a runny or drippy texture. There will still be a slight graininess when you taste it, but ultimately it will be pretty creamy looking. Transfer the tahini to a clean 16 ounce jar, and seal it with an airtight lid. Tahini can be stored in the fridge for up to a month.
