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3-ingredient homemade tahini recipe

Homemade Tahini Recipe

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.
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Total Time 10 minutes
Servings :10 servings

Equipment

  • Food processor
  • 1 Vitamix blender
  • 1 skillet or nonstick pan to toast the seeds
  • 1 Spatula or wooden spoon to mix and scrape

Ingredients
  

Optional Ingredients

  • 2-3 tablespoons fresh lemon
  • 1/2 teaspoon salt or to taste
  • 2 fresh garlic cloves, minced
  • ice block or ice water, for thinning

Instructions 

  • Toast the sesame seeds in a dry skillet over medium-low heat, stirring constantly, until golden brown (about 5 minutes). Be careful not to burn them. Let them cool slightly.
    2 cups sesame seeds, hulled (also known as white sesame seeds)
  • Add the sesame seeds into the food processor and process into a breadcrumb texture, it takes a few seconds.
  • Now pour half the oil through the nozzle of the food processor so that it's added gradually as the seeds are being processed.
    1/4 cup extra virgin olive oil
  • Stop and scrape the sides of the bowl and add the remaining oil. Continue processing until you have a smooth consistency 2-3 minutes. You may need to stop again and scrape the sides of the bowl and add a few ice blocks (or ice water by the tablespoon) to get the tahini thinner.
    If you are using the optional ingredients, this is the time to add them: lemon juice, salt, and garlic and continue with the recipe.
    1/2 teaspoon salt or to taste, 2-3 tablespoons fresh lemon, 2 fresh garlic cloves, minced, ice block or ice water, for thinning

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.
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 inside the blade so you have to scrape the seeds up and process in short bursts-at-time. Adjust with a tablespoon of ice water as you spin. 
You can also make tahini in a blender. Simply follow the recipe, taste and adjust. It will actually come out really thin in a high powered blender. If your blender is a cup-style blender, be careful not to over-blend, the seeds will be bitter. 
Often, I use my trusted mortar and pestle to make tahini. The mortar needs to be large  for a cup of sesame seeds if you're going this route. The texture is a lot more rustic and it takes longer plus you use a whole lot of elbow grease but sometimes, that's exactly what makes it so special!

Nutrition

Serving: 1tablespoonCalories: 221kcalCarbohydrates: 8gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 120mgPotassium: 147mgFiber: 4gSugar: 0.2gVitamin A: 3IUVitamin C: 2mgCalcium: 294mgIron: 4mg
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!