Tahini Recipe

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
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Updated on 05/21/22
Tahini Paste Tahini Paste

 

Julia_Sudnitskaya/Getty Images 

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 20 2 Tbl

A Middle Eastern pantry essential, tahini is the foundation for many Middle Eastern recipes, including baba ganoush and, most notably, hummus—though its uses extend far beyond just those two common recipes. Although you can buy pre-made tahini at a number of grocery stores (though, in some areas, you might have to visit a Middle Eastern grocer), it can be pricey. Additionally, jarred tahini doesn't always taste as good because it's been sitting on the shelf for such a long time. It might taste bitter, astringent, or even slightly acidic and have a chalky mouthfeel. Good tahini, on the other hand, tastes slightly nutty, savory, and has a creamy texture.

Luckily, tahini is incredibly easy to make at home. Additionally, if you're able to find sesame seeds in bulk bins, which is often the case at international markets or a natural foods store, making your own tahini is inexpensive. If the grocer has various types of sesame seeds (hulled, unhulled, sprouted, toasted, etc.), try out a variety of them for different flavors, colors, and textures in your tahini. The process of blending the seeds will take just five minutes, and then you can use this homemade tahini in your own hummus recipe or whip up a tahini-based sauce for a Middle Eastern dish.

Ingredients

  • 5 cups sesame seeds

  • 1 1/2 cups olive oil, or vegetable oil

  • Salt, to taste

Steps to Make It

  1. Preheat the oven to 350 F. Toast sesame seeds for 5 to 10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown or burn. Remove the seeds from the oven, and let them cool for 20 minutes. You can also toast the seeds in a dry skillet over medium heat. Stir the seeds frequently until they are lightly colored but not brown, or about 5 minutes.

  2. Transfer the toasted seeds to a tray and let them cool completely.

  3. Pour sesame seeds into the food processor. Slowly drizzle in the oil while the processor is running, blending for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

  4. Add salt to taste.

  • Toasting the sesame seeds isn't strictly necessary. However, tahini made with untoasted seeds won't be quite as nutty, and it might have a slightly bitter flavor.
  • If you don't have a food processor or blender, crush the seeds with a mortar and pestle. It will take more work and might result in a less-creamy texture.
  • Tahini will keep in a refrigerator for up to three months if it's stored properly in an airtight container.

Recipe Variations

  • Make an Asian-style black sesame paste by procuring black sesame seeds for your tahini.
  • Use unhulled sesame seeds for richer-tasting tahini with more nutrients.
  • Tahini can be made without any extra oil if you're looking to cut down on the grams of fat in the final product. However, the tahini will not be as creamy and will take longer to grind down to a paste.
Nutrition Facts (per serving)
325 Calories
32g Fat
8g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 325
% Daily Value*
Total Fat 32g 41%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 16%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 316mg 24%
Iron 5mg 26%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)