This homemade Tahini is vegan, gluten-free, uses just ONE ingredient and takes less than 15 minutes to whip up. Plus, and possibly most importantly, it works out so much cheaper than store-bought versions!
I LOVE tahini. Maybe it’s my Lebanese upbringing or maybe it’s just because tahini is supercalifragilisticexpialidocious ( top marks if you get the reference!). Now, I want to share how to make homemade tahini.
Believe me, you’ll never want to buy it from a shop again when you realise how simple it is to make tahini; with just ONE ingredient and less than 15 minutes. Plus, homemade tahini can be stored for around a month, in the fridge. Sometimes even longer.
And, if you’re needing some inspiration for how to use your homemade tahini, I have plenty of suggestions. From the fairly obvious uses like homemade hummus – 3 ways, tahini-yogurt dip alongside homemade rainbow falafels.
What about for cauliflower wings. Or in this Vegan ‘Moutabal’ aubergine dip. Plus, I love to dip tahini with date syrup and have it with warm bread/toast.
Alternatively, if you’re looking for some inspiration on the sweet side (because, believe me tahini makes for a delicious dessert inclusion!) then homemade tahini works amazingly to replace other nut butters. For example in my Vegan Twix Bars or Vegan Magnum ice-creams.
Tahini also works wonderfully in various baked goods like cookies, for salad dressings, pasta sauces, etc.
Tip: To make this homemade super budget-friendly tahini, try to buy sesame seeds in bulk. Hulled sesame seeds are the best for tahini! These are the ones you’ll find in most stores, a light golden colour.
Sesame seeds can usually be kept between 6-12 months (or longer when refrigerated).
How To Make Homemade Tahini
The process to make homemade tahini is ridiculously simple. In fact, it’s very similar to the method used for my homemade nut butters like this Simple Homemade Two-Ingredient Peanut Butter. Except this recipe uses just ONE ingredient with a quick additional step.
It’s worth noting that you can add some salt to the recipe, if you like. However, I never tend to as I don’t think it’s necessary in order to have a delicious final product.
To make your homemade tahini you simply need to tast the sesame seeds lightly in a large pan, over a low heat for five minutes. They should be lightly toasted and fragrant. Make sure to stir constantly, so they don’t stick to the bottom of the pan or burn.
Then you simply pour the seeds into a high speed food processor or blender and blend till you get the consistency you like. The longer you blend, the smoother and runnier the tahini will become. I like mine very smooth so I blended it for about 7 minutes, giving it a break in the middle so it doesn’t over heat.
I know that many recipes call for additional oil to be added to the recipe but I prefer to keep the recipe clean and simple.
You can then store this in an airtight glass container. This will last in the cupboard or the fridge for up to 3 months.
Note* The separation of the oils is natural over time. Simply stir the tahini before you use it!
And that is all it takes to make your very own homemade tahini. Easy, right?!
If you give this recipe a go, I’d love to know your thoughts in the comments below. Also, feel free to tag me in your creations @Alphafoodie.
Homemade Tahini / Sesame Paste
Instructions
- Toast the sesame seeds over low heat for about 5 minutes until they are fragrant. Make sure to stir constantly so the seeds on the bottom don't burn.
- Blend in a high-speed food processor/blender until you obtain the consistency you like. The longer you blend, the smoother and runnier the tahini would be. I like mine very smooth so I blended it for about 7 minutes, giving it a break in the middle so it doesn't over heat.
Video
Notes
- Store the tahini in a glass container.
- Separation of the oil is natural over time, just stir before you use it.
- 500 grams of hulled sesame seeds yields about 2 cups tahini paste
Nutrition
Hello Samira, this was really fantastic, thank you! I must admit after a few minutes i didn’t think it would become smooth and creamy, but I left the bottle of olive oil alone and reflected on your suggestion of letting it blend on. It became so creamy by itself! The final product is so fragrant, creamy, and delicious. It reminded me of Halva, how much I used to love it, and how long it’s been. Now to try your Hummus recipe!
Thank you so much for your comment, Alex. So happy you tried and liked the recipe 🙂
How long can I store this? Does it need to stay in the refrigerator? Thank you very much!
Hi Besami,
Tahini has a long shelf life. It should last for at least 2-3 months. In case the oils separate over time (which is normal), just give it a stir before using it. I hope you enjoy your homemade tahini. 🙂