Homemade Tahini

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 1/4 cups
Making your own tahini, a staple in Middle Eastern and Mediterranean cuisines, is so simple you'll find it hard to go back. You need only two ingredients and a handful of minutes to produce a fresh, nutty tahini that will enhance everything from hummus and baba ghanoush to salad dressings and even desserts. You can make tahini with various kinds of oil, such as grapeseed, sesame and canola. We use one of the more popular picks -- vegetable oil -- and add just enough to yield a smooth but not runny tahini.



  1. Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.

Cook’s Note

It’s important to use hulled sesame seeds here. Tahini made from unhulled sesame seeds tends to be a bit bitter and not as smooth. You can use either toasted or raw sesame seeds for this recipe. Toasted sesame seeds will give tahini a nuttier flavor.