Description
This homemade Tahini recipe offers a creamy and rich sesame seed paste that is perfect as a base for sauces, dressings, and Middle Eastern dishes. Made from toasted sesame seeds blended with neutral oil and a pinch of salt, this easy recipe results in a smooth, nutty condiment that can enhance a variety of meals.
Ingredients
Scale
Ingredients
- 1 cup sesame seeds
- 2 to 3 tablespoons neutral oil (such as grapeseed, canola, or light olive oil)
- Pinch of salt (optional)
Instructions
- Toast the sesame seeds: Heat a dry skillet over medium heat and add the sesame seeds. Toast them for 3–5 minutes while stirring constantly until they turn lightly golden and release a fragrant aroma. Be careful to avoid burning the seeds. Remove them from heat and let cool for a few minutes.
- Grind the seeds: Transfer the cooled sesame seeds to a food processor or high-powered blender. Blend for 1–2 minutes until the seeds become crumbly.
- Add oil and blend: Add 2 tablespoons of neutral oil to the ground sesame seeds and blend again until the mixture becomes smooth and pourable. Scrape down the sides of the bowl as needed to ensure even blending.
- Adjust consistency: Add more oil, one teaspoon at a time, blending after each addition until your desired consistency is reached.
- Season and store: Stir in a pinch of salt if using. Transfer the tahini to an airtight container and refrigerate. It will keep for up to 1 month.
Notes
- For the smoothest tahini, use hulled sesame seeds. Unhulled seeds provide a nuttier, slightly bitter flavor.
- Using pre-roasted sesame seeds adds depth to the flavor but results in a darker tahini.
