Homemade Tahini Recipe

Published December, 2018 Updated March 2024

This homemade tahini recipe is simple to make at home, offering a fresher, creamier taste compared to store-bought versions. I will show you, with images how to make tahini without oil, with oil, and the optional ingredients like lemon juice and garlic.

Tahini is a versatile Middle Eastern and Mediterranean staple that adds a rich, nutty flavor to dishes like hummus and baba ganoush. Once you've made it, store in an airtight container in the fridge, it lasts for roughly 3-4 weeks.

Drizzle tahini over salads, roasted vegetables (especially sweet potato!). Then add it to your sandwiches, dollop it over wraps and much more.

The base of tahini is sesame seeds, and you can make it with just sesame seeds and oil. Can tahini be made without oil? Yes, but it will take a little longer than when you add oil. You need to stop and scrape more times, and depending on how powerful your food processor is, that will determine the time it takes.

Ever since I first started making tahini, I have never been able to get my tahini smooth and pourable without a blender.

You can make tahini in a food processor and trust me, when you learn how to control the oil and add ice water by the tablespoon, you can get a pretty decent tahini.

Should you toast the sesame seeds for tahini? Yes, it's always a nice touch of flavor and a deep golden color. I also just love toasting all nuts and seeds so I suggest toasting the seeds first.

Optional ingredients for tahini are oil, lemon juice, garlic, spice, salt and ice to help thin it out.

Ingredients

Sesame Seeds: The base of tahini, sesame seeds provide the rich, nutty flavor. Use hulled sesame seeds (white sesame seeds) for a smooth texture.

Olive Oil: Helps turn the sesame seeds into a smooth paste, adding richness and making the tahini pourable. Other oils that I use are grapeseed oil and avocado oil.

Fresh Lemon Juice: Adds brightness and a touch of acidity, balancing the rich, nutty flavor. It also lightens the color of the tahini.

Garlic (optional): Adds extra depth of flavor, giving the tahini a savory kick. This is an optional addition based on your preference.

Ice (optional): Helps thin out the tahini to your desired consistency if it’s too thick. This is also optional depending on the texture you prefer.

Salt: Enhances the natural flavors of the sesame seeds and balances the richness of the tahini.

The deeper the color the stronger the taste, I prefer toasting the sesame seeds until a deep gold color.

How to Make Tahini

Start by toasting the sesame seeds in a dry skillet or any non-stick pan. Keep the heat low, be patient and keep stirring them, moving them around so that they don't burn.

Tip: Be patient and don't rush it by increasing the heat and don't turn you back for longer than a few seconds because the sesame seeds will burn in a moment!

Cool the sesame seeds down once you are happy with the toasted results. It's best to transfer them to a tray or flat bowl to prevent them from continuing to cook in the residual heat of the pan.

Add the cooled sesame seeds to a food processor. Process without adding anything. Just a dry blend of sesame seeds. Now, depending on the type of appliance the time it takes to get the sesame seeds into a paste, will differ.

When you blend sesame seeds without adding any oil, you are essentially going from seed to paste. Look at this (below) a little patience for tahini!

One more thing, when I am making tahini without oil, I double the quantity of the sesame seeds otherwise the blade has difficulty in moving. So 2 cups of sesame seeds.

Now, to get the tahini ultra smooth and creamy, you need to transfer it to a blender. Best if it's a high powered blender, point is, a food processor has never given me an ultra smooth finish the way a blender does.

Making Tahini with Oil, Lemon and Garlic

Find the full recipe in the recipe card below.

It's easier to use a blender when making the full recipe with all the ingredients because it's quicker and the consistency is thinner.

Toast the seeds first and then when it's time to pour the seeds into the food processor (or blender), include the oil, lemon, garlic and salt and then blend.

Recipe Notes

• Toasting: Toasting the seeds is optional, but it enhances the flavor.
• Blending: If your food processor struggles, process in short bursts and scrape down the sides.
• Consistency: Adjust the texture by adding olive oil for a smoother tahini or ice for a thinner one.

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FAQ's

Why can't my sesame seeds become smooth when making tahini?

I used to find that my sesame seeds took much longer to process, this happens if your food processor doesn't have strong power. The seeds end up sitting under the blade so you have to scrape the seeds up and process in short bursts-at-time. If you find that it's taking longer than expected (5 minutes) try adjusting the consistency with a ice water, a tablespoon at a time.

Can I use a blender to make tahini?

Yes definitely! It's much quicker in a blender and the consistency is smoother. Simply follow the recipe in the recipe card, taste and adjust.

Substitutions For This 3 Ingredient Homemade Tahini Recipe

• Sesame Seed Alternatives: Use black sesame seeds for a darker tahini or sunflower seeds for a sesame-free version (though flavor will differ).
• Oil Variations: Try avocado oil or grapeseed oil for a lighter flavor.
• Flavor Enhancements: Experiment with spices like cumin, paprika, or garlic powder for extra flavor.

How to Use Tahini?

• In Hummus: Blend tahini with chickpeas, garlic, lemon, and olive oil for a creamy dip.
• As a Dressing: Mix tahini with lemon juice, garlic, water, and honey for a delicious salad dressing.
• In Baking: Add tahini to cookies, cakes, or brownies for a nutty flavor.
• As a Spread: Spread tahini on toast, paired with honey or jam, for a tasty snack.

Storage

• Refrigerate: Store in an airtight container in the fridge for up to 3-4 weeks. Stir before use as the oil may separate.
• Freeze: Freeze tahini in an ice cube tray for up to 6 months. Transfer frozen cubes to a freezer-safe bag. Thaw in the fridge or at room temperature before use.

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