How To Make Tahini
Tahini, tahina or tahine is a popular Middle-Eastern and Mediterranean condiment, that is vegan, soy-free, dairy-free and naturally gluten-free. You only need two ingredients to make your own homemade tahini from scratch.
Servings 6 people
Ingredients
- 1 cup hulled sesame seeds
- 1/4 cup neutral-flavored oil or as needed
Instructions
- Method 1-(Stove-top): Heat a wide, heavy-bottomed skillet over medium-low heat. Add the hulled sesame seeds, toast it, stirring frequently for 5-7 minutes or until it begins to give off a nutty aroma and turns a light golden color. Switch off the heat, and transfer the toasted seeds to a plate. Set it aside until it cools down completely.
- Method 2 (Oven): Toast the sesame seeds in the oven. Place the sesame seeds on a rimmed baking sheet, in a single layer. Toast at 350° F for about 10 minutes, stirring frequently in between, until the seeds turn a light golden color. Transfer the roasted seeds to a bowl or plate and let it cool to room temperature.
- Transfer the toasted sesame seeds to a food processor with sharp metal blades. I used a mini food processor (1.5 cups capacity). If you use a large capacity food processor, you may want to double or triple the batch, so that the seeds are above the blade in order to process well.
- Process the seeds until it turns into a coarse paste.
- Add oil, a tablespoon at a time to facilitate grinding. Blend after each addition, scrape the sides and the bottom of the bowl occasionally. Stop when you have a smooth, creamy, pourable consistency tahini sauce.
- Store your homemade tahini in an airtight container or glass jar in the refrigerator for up to a month. You can store it for longer, but for food safety practices, I suggest using it up within a month. If you do not consume tahini as much, it is best to make a small batch.
- If the oil separates and forms a layer on top over a period of time, simply stir the tahini with a spoon.
Notes
- The quantity of sesame seeds in this recipe is too less to be used in a blender. Consider doubling or tripling the recipe for a high-powered blender like Vitamix or any other blender, the seeds should cover the blades for it to work. The process is the same, pulse the seeds first until it turns to a coarse, crumbly paste, scraping down the sides of the jar occasionally. Add a tablespoon of oil at a time, continue blending until it reaches your desired consistency. For a high-powered blender, you may not require to add any oil as the seeds will release enough oil to blend into a smooth paste.
- To make raw tahini, skip the roasting step, and follow step 2 directly.
- If you choose to use unhulled sesame seeds, remember to rinse the seeds with water, let them dry up completely, then follow steps 1 & 2. Rinsing unhulled sesame seeds removes some of the bitterness, so I recommend following this procedure.
- Is your homemade tahini bitter? Your tahini could taste bitter if you did not use a neutral-flavored oil or the seeds that you purchased from the bulk aisle could have been old. Sesame seeds have a high oil content and can turn rancid over a period of time if not stored properly. To make the best tahini, try and use fresh sesame seeds.