Homemade Tahini

A spoon with tahini sauce dripping off of it.

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Make tahini paste or tahini sauce at home with this easy recipe.

Prep Time5

Cook Time0

Total Time5

Course: Condiment

Cuisine: Mediterranean, Middle Eastern

Diet: Vegan

Servings:

Calories: 149kcal

Author: Ruth Grindeland

Equipment

Ingredients

Tahini Paste

1 cup sesame seeds, hulled
2-4 tablespoons olive oil, or neutral oil like grapeseed oil
1 pinch of salt

Tahini Sauce

½ cup tahini paste
2 tablespoons fresh lemon
1 clove garlic, grated
1 pinch of salt
¼ cup water or yogurt

Instructions

Tahini Paste

Toast the Sesame Seeds: Preheat your oven to 350°F (175°C). Spread the sesame seeds in an even layer on a baking sheet. Toast the seeds for 8 to 10 minutes, stirring occasionally, until they are lightly golden brown. Be careful not to let them burn.
Cool the Seeds: Remove the toasted sesame seeds from the oven and let them cool completely. Let them cool to room temperature before proceeding to the next step.
Blend the Seeds: Transfer the cooled sesame seeds to a food processor or high-speed blender. Process the seeds for about 1-2 minutes, scraping down the sides as needed, until they form a thick, crumbly paste.
Add Oil: With the food processor or blender running, gradually drizzle in the olive oil, starting with 2 tablespoons. Continue processing for another 2 to 3 minutes, or until it becomes smooth.

Tahini Sauce

Mix all the Ingredients: In a bowl, combine the ½ cup tahini paste, 2 tablespoons fresh lemon juice, grated garlic clove, 1 pinch of salt, and ¼ cup water or yogurt. Mix until the sauce is smooth and uniform.

Notes

Store: Transfer the homemade tahini paste or sauce to an airtight container and refrigerate for up to two weeks. Before using, stir until thoroughly mixed.

Nutrition