How To Make Tahini

a jar of tahini with a drippy spoon above

5 from 1 vote

Learn how to make tahini with just 1 ingredient (sesame seeds). All you need is a food processor and about 10 minutes. You will be rewarded with the most delicious, creamy, drippy tahini!

PREP TIME: 10

COOK TIME: 5

TOTAL TIME: 15

Servings: cup

Ingredients

▢ 2 cups (300 grams) sesame seeds
▢ OPTIONAL pinch of sea salt

INSTRUCTIONS

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Toast or roast the sesame seeds.
In a pan - Add sesame seeds to a dry skillet/frying pan and let them toast for 4 to 5 minutes over medium-high heat. Stir almost constantly. They are ready when they become slightly darker and smell really nutty and toasty.
In an oven - Preheat to 320°F (160°C). Spread the sesame seeds out on a large rimmed baking sheet. Bake for 3 to 5 minutes or until they become slightly darker and smell nutty and toasty.
Don't leave them unattended as they can burn easily.
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Let them cool for a few minutes before the next step.
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Add the sesame seeds (and optional sea salt) to a food processor and process continuously until completely smooth, creamy, and drippy. This could take up to 10 minutes (longer if your food processor isn't very powerful), and the tahini will go through several stages. First it will look like wet sand, then it will look thick, claggy and grainy, and then suddenly it will become silky smooth and creamy.
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If your food processor starts to struggle or get hot, turn it off and give it time to cool down before continuing.
The key to good tahini is to be patient. Scrape the sides and the bottom occasionally for even mixing. At first, it will look like it's never going to happen, and then all of a sudden the clumpy-looking seeds will transform into drippy, smooth tahini before your eyes.
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Transfer the tahini to a jar or other airtight container for storage.

NOTES

Tahini can be stored at room temperature if you will use it all within a couple of weeks. If not, the fridge or freezer is best. It will last 3 months in the fridge and 6 months in the freezer. Stored at room temperature, it will stay drippy and drizzle-able. From the fridge, it will be thicker. Either way, you might find that the oil separates and rises to the top. Stir it in with a knife before using.

NUTRITION