Homemade Tahini
- Level: Easy
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 4
- Total: 10 min
- Active: 10 min
Ingredients
2 cups hulled sesame seeds (see Cook's Note)
3 tablespoons plus 1 1/2 teaspoons vegetable oil, plus more if needed
Directions
- 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.