Homemade Tahini
Smooth, nutty sesame paste — the base of hummus and countless Middle Eastern sauces.
Condiment
Vegan
⚠ Contains: Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Gaza has a historic stone-ground tahini industry that produces a denser, more mineral-tasting paste than food-processor tahini; Lebanese tahini tends to run lighter and milder than the more heavily roasted, deeper-flavored styles found in parts of Syria.
Ingredients
- 2 cups hulled (dehulled) sesame seeds — not unhulled, which makes gritty, bitter tahini
- 3-6 tbsp neutral oil (grapeseed, light olive, or mild sesame oil), plus more to adjust consistency
- Pinch of salt (optional)
Steps
- Toast the hulled sesame seeds in a dry skillet over medium-low heat, stirring constantly, until fragrant and just barely golden, 4-6 minutes — don't let them brown or the tahini turns bitter.
- Let cool for just 2-3 minutes — the seeds should still be warm, not fully cooled; grinding them warm gives a smoother, looser paste.
- Transfer to a food processor and process 3-5 minutes, scraping down the sides often, until the seeds break down into a dry, crumbly paste and then start to release their oils.
- With the machine running, drizzle in the oil a little at a time until the mixture turns into a smooth, glossy, pourable paste.
- Season with a pinch of salt if desired.
- Store in a sealed jar in the fridge for up to 2-3 months; oil may separate on top — stir well before using.