Homemade tahini recipe that is better than store-bought is made with just 2 ingredients! Sesame seeds and oil, nothing else!
With just 2 ingredients and 2 simply steps you have the freshest tahini ready. Homemade tahini is so much better than store bought bottles. It’s cost effective and makes just the amount you need.
Tahini recipe can be made oil-free too. Just roast white sesame seeds in pan and ground it in your food processor until you get creamy tahini paste. You need a high speed blender for this.
What is tahini
Tahini paste is a Middle Eastern sauce made from sesame seeds. A staple in Mediterranean cuisine that is used as dressing for salads, falafel, the secret ingredient that makes hummus taste the best, as spread for pita bread and sandwich or even used as a dip.
Make it as thick or as thin you want. It’s up to you! No matter how you make, you get creamy, luscious, vegan, gluten-free paste that is perfect for hummus, baba ganoush, salads, desserts and more. Popularly called tahini or tahina.
You need simple pantry ingredients – sesame seeds and olive oil. Yes, that’s right, just 2 ingredients. You could also make tahini with just sesame seeds.
I like the texture and consistency of tahini paste when it’s made with olive oil, so I always make it this way.
Hulled white sesame seeds: If you use un-hulled sesame seeds, tahini will turn a little dark and will have faint bitterness!
Olive oil: use it as much depending on the consistency of the sauce you are aiming to get.
How to make tahini
Using good quality hulled white sesame seed to make tahini sauce recipe is the key here. Sesame seeds stored in pantry for longer time turns rancid and that would make your tahini sauce taste weird.
Usually, I buy hulled white sesame seeds that aren’t roasted. It’s mandatory to roast sesame seeds before gridding to make tahini.
Pro-Tip : If you buy roasted sesame seeds from stores, I still recommend you to lightly roast them before grinding.
Roasting helps sesame seeds to warm up and when you grind sesame seeds warm it release it’s oil and aroma to the dish which btw is simply amazing.
To roast sesame seeds, heat up a pan on medium flame. When pan turns warm, add hulled sesame seeds. Stir continuously and keep roasting it until you get the aroma of sesame seeds. It takes about 2 minutes (depending on the quantity of seeds you use).
Alternatively you can roast sesame seeds in oven at 150 degree F for about 8 to 10 minutes. Keep an eye on the seeds, also roasting time hugely depends on the quantity of sesame seeds spread on baking tray to roast. Adjust time accordingly!
Transfer roasted sesame seeds into a food processor and blend by adding olive oil few teaspoon at a time.
Once you have smooth tahini paste, transfer to clean, dry jars with air tight lids.
Tahini stays good at room temperature for 5-6 day. For longer storage upto 4 weeks, you can refrigerate it.
Uses of tahini
Tahini is irreplaceable in hummus and baba-ganoush. Tahini or tahina is also used as a spread for pita bread, and the Mediterranean-inspired burgers.
Drizzle tahini over roasted vegetables. It’s a great condiment for falafel and pita pocket recipes.
Tahini also finds its use in cookies, cake, and brownie recipes.
In salad dressing. Lemon juice, salt, pepper, and roasted cumin powder to tahini paste and drizzle it over salads for the ultimate salad dressing idea.
If you’re feeling experimental and want to change the flavor of tahini you could do that easily. One of the below tahini recipe variation ideas will help you to get started-
- Green Goodness Tahini – To 1 cup tahini add ½ cup parsley and 3 tablespoons dill leaves. 2and cloves of garlic, salt, pepper, and lemon juice. Blend everything into a smooth sauce.
- Curry Tahini – To 1 cup tahini add ½ teaspoon turmeric powder, 1 teaspoon curry powder, and ¾ teaspoon cayenne pepper. Blend into smooth paste.
- Cumin Tahini – To a cup of tahini, add 3 tablespoons, of yogurt, salt to taste, pepper powder to taste, and, roasted cumin powder. Blend into a smooth paste.
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📋Easy Homemade Tahini Recipe
- 1 cup white sesame seeds hulled
- 2 to 4 tablespoon olive oil
- Kosher salt to taste
- Dry roast hulled sesame seeds in warm pan on medium heat for about 2 to 3 minutes stirring constantly.
- Transfer to high speed blender and blend roasted sesame seeds until it begins to form a paste.
- Add olive oil gradually and blend until you get smooth tahini paste.
- Optional – add kosher salt to taste if you like.
- Store in clean, dry, air tight container.
- Use fresh homemade tahini as and when required in your favorite dish.
- Stays good for 4-5 weeks if refrigerated.
It’s mandatory to roast sesame seeds before gridding to make tahini.
For smooth tahini paste, use powerful blender.
Created by Jyothi Rajesh
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.