Tahini Recipe | How to Make Tahini Paste

Tahini (also called Tahina) is a smooth, fine paste made from ground sesame seeds and oil. It is a staple in Middle Eastern and Mediterranean cooking. This homemade version uses lightly toasted white sesame seeds and sunflower oil. The taste is clean, nutty, and balanced, with a mild, natural bitterness from the sesame seeds.

About This Tahini Recipe

This is a small-batch homemade tahini recipe made in a blender or food processor. It uses white sesame seeds and sunflower oil, which keeps the flavor mild and neutral. You get a smooth, pourable tahini that works well in everyday cooking.

You can make tahini with either polished (hulled) or unpolished (unhulled) white sesame seeds. In this recipe, I have used unpolished, unhulled sesame seeds, which still have the outer hull intact. They add more nutrients and a deeper sesame flavor.

Unpolished or unhulled sesame seeds can taste slightly bitter even without toasting, as the bitterness comes from the outer hull itself.

Toast them very lightly on low heat, only until aromatic. For a milder, smoother, and lighter-colored tahini, polished or hulled white sesame seeds work better.

The sesame seeds are lightly toasted and not browned. This step helps bring out a gentle nutty aroma and also makes blending easier. Over-toasting will darken the paste and affect the taste.

A mild bitterness is natural in tahini made with unhulled sesame seeds and is part of its traditional flavor profile. This is normal and expected in homemade tahini made with whole sesame seeds.

The seeds are first ground on their own until they turn into a fine powder. Only after they start releasing their natural oils is the sunflower oil added. This gives better control over the final texture.

Sunflower oil works well here because it has a neutral flavor. You can also use any other neutral oil if needed. Avoid strong-tasting oils, as they overpower the sesame flavor.

Tahini is naturally vegan and gluten-free. It works as a base for dips, dressings, and sauces. Making it at home gives you control over bitterness, texture, and oil choice.

This recipe yields a small bowl or jar of the sesame paste, perfect for home use. Store it in the refrigerator and stir before using if the oil separates. Homemade tahini stays fresh longer when kept chilled.

If you enjoy making pantry basics at home, you may also like these Middle Eastern recipes:

• Hummus
• Muhammara
• Pita Bread
• Dukkah

How to Make Tahini

1. Measure 1 cup white sesame seeds (135 grams) and add them to a heavy skillet or frying pan.

Note: I have used organic white sesame seeds in this recipe. Organic sesame seeds are usually unhulled, which means the outer hull is still intact and can give a mild, natural bitterness. If you want a mild and light tahini with little to no bitterness, use polished or hulled sesame seeds.

2. Begin to dry roast/toast on low heat, stirring often for 2 to 3 minutes or until they smell nutty and turn slightly warm. Do not brown them.

3. Turn off the heat and set aside the pan or transfer the toasted seeds to a plate and let them cool completely.

Tip: Blending warm seeds will release oil unevenly and affect texture.

4. Add the cooled sesame seeds and ½ teaspoon salt or according to taste, to a sturdy blender or food processor.

5. Blend or process in short intervals, scraping the sides as needed.

At first, the seeds will turn into a coarse powder. Keep blending until the texture becomes finer and slightly clumpy. This stage shows the seeds are beginning to release their natural oils.

6. Add 3 tablespoons sunflower oil in batches and continue to blend.

Note: When the ground sesame seeds turn fine and slightly clumpy, it indicates that they are releasing their natural oils. From this point, add the oil gradually and blend. This helps control the thickness and gives a smooth, creamy tahini.

7. As you add the oil gradually and blend again, the mixture will start turning thick and creamy.

8. Now check the consistency. If needed, add 1 to 2 more tablespoons sunflower oil, blending after each addition. Taste and adjust the salt if required.

9. Scrape the tahini into a small bowl or clean jar. Cover and refrigerate.

Serving Suggestions & Storage

Use tahini in hummus, baba ganoush, and salad dressings. It also works well in sauces, marinades, and spreads for wraps like Shawarma or in a Veg Burger or Vegetable Sandwich. You can drizzle it over roasted or sautéed vegetables or Falafel or Veg Kabab.

Store tahini in a clean, airtight jar in the refrigerator. It keeps well for 3 to 4 weeks. If oil separates, just stir before using. This is normal for homemade tahini.

Dassana’s Recipe Notes

• Toast lightly, not deeply: Over-toasting sesame seeds increases bitterness, especially when using unpolished seeds. Toast only until they smell aromatic.
• Cool completely before blending: Warm sesame seeds can grind unevenly and release oil too quickly. Let them cool fully for a smoother texture.
• Blend in intervals: Blending in short bursts prevents the mixture from heating up and helps achieve a creamy, even consistency.
• Add oil gradually: Adding too much oil at once can make tahini loose and greasy. Add it in small amounts and adjust as needed.
• Choosing sesame seeds: Polished sesame seeds give a mild, creamy, and lighter-colored tahini. Unpolished seeds have a stronger flavor and can taste bitter, even without toasting.
• Use a neutral-flavored oil: Sunflower oil works well, but you can also use grapeseed oil, avocado oil, or light olive oil. Avoid strong-flavored oils, as they can overpower the sesame taste.

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