This homemade Tahini Paste is super easy to make using just 2 ingredients. It is much economical and way better than the store-bought one. Make a big batch and refrigerate it for up to a month or freeze for 3-4 months.
Just like this paste, I also make a few other pastes at home that are super easy, very economical, and much better than the store-bought ones. Here are some of my favorites – Thai Green Curry Paste, Asian Red Chili Paste, and Golden Paste.
About This Recipe
Tahini Paste is a very popular Middle Eastern vegan and gluten-free condiment made using just 2 ingredients – Sesame Seeds and Extra Virgin Olive Oil.
It is a very versatile paste that we all know is used to make hummus. Use it to make my Classic Hummus, Pumpkin Hummus, Beet Hummus, Sweet Potato Hummus, Pumpkin Pie Hummus, Edamame Hummus, Roasted Red Pepper Hummus, or Black Bean Hummus.
Apart from being an important ingredient of hummus, this paste is also used in baking. Think tahini brownies, tahini cheesecake, cookies, tahini granola bars, or tahini chocolate babka.
You can also use it to make salad dressings or serve it with falafel. It can also be tossed with noodles and can also be drizzled on roasted veggies and grilled meats.
Although Tahini Paste is available in the market very easily these days, making it home has many benefits.
- Homemade is much economical than the storebought one.
- It is free of any preservatives and artificial olors.
- It taste much fresher and delicious.
- Made using best ingredients.
- You can easily double or triple the recipe and freeze for later use.
- It makes for a great food gifting option.
Sesame Seeds – Use hulled white sesame seeds as unhulled sesame could give the Tahini a slightly bitter taste.
Extra Virgin Olive Oil – The use of extra virgin olive oil gives this paste a rich Mediterranean flavor. Make sure to use the best quality olive oil.
Optional – You can add in a little salt to make tahini taste better. It is totally optional and if making tahini to make desserts, definitely skip adding it.
How To Make Tahini Paste
Add 1 cup white sesame seeds to a wide pan and toast on medium-low heat until they are slightly browned and crisp. Keep stirring throughout while toasting.
Do not over toast the seeds otherwise, the tahini will become darker in color.
Note – Toasting the seeds makes them crisp and easier to blend, it also gives them a nuttier flavor and reduces the bitterness.
Tip – It is important to toast the seeds on low heat to ensure they are toasted from inside ensuring maximum flavor.
Remove the pan from the heat and let the seeds cool down completely.
Transfer the cooled seeds to a blender or a food processor along with ¼ cup extra virgin olive oil and blend until smooth tahini is made. Keep scraping the sides of the jar while blending.
Note – Add a few more tablespoons of olive oil if the tahini is not blending well.
Store the tahini in a clean and dry glass jar for up to a month in the refrigerator.
Frequently Asked Questions
It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium, and iron and is a good source of Methionine, which aids in liver detoxification.
It’s one of the best sources of calcium out there.
This paste is high in vitamin E and vitamins B1, B2, B3, B5, and B15.
It helps to promote healthy cell growth.
It helps to maintain healthy skin and muscle tone.
It has 20% complete protein, making it a higher protein source than most nuts.
Tahini paste is easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
It is high in unsaturated fat (good fat!) – Source – Mind Body Gree
You can replace it with any nut butter. The taste won’t be the same but the way it reacts in a recipe will be similar and you will not have to change the procedure.
You can even replace it with greek yogurt in baking recipes. But be very careful while replacing tahini with yogurt as these two are very different ingredients and behave in very different ways.
Yes, freezing tahini is very easy. Just transfer it in small freezer-safe containers and freeze for up to 3 months. I like to store ¼ cup portions so that I can take out just one portion, thaw it and use it in my recipes.
Most commercial tahini is made with just sesame seeds and no oil is added is while making the paste. This is because the sesame seeds used are very fresh and special extraction machines are used to make the paste. When made at home, most of us do not have access to these special machines and we make the tahini in either a high-speed blender or a food processor. If we do not add oil while blending, we will get a soggy sesame seeds powder instead of getting smooth liquidy tahini. So add a little oil and get the exact texture like that of the store-bought bottle.
You Might Also Like
Tahini Paste Recipe
- 1 cup white sesame seeds (hulled)
- ¼ cup extra virgin olive oil
- Add sesame seeds to a wide pan and toast on medium-low heat until they are slightly browned and crisp. Keep stirring throughout while toasting.
- Do not over toast the seeds otherwise, the tahini will become darker in color.
- Toasting the seeds makes them crisp and easier to blend, it also gives them a nuttier flavor and reduces the bitterness.
- Remove the pan from the heat and let the seeds cool down completely.
- Transfer the cooled seeds to a blender or a food processor along with extra virgin olive oil and blend until smooth tahini is made. Keep scraping the sides of the jar while blending.
- Add a few more tablespoons of olive oil if the tahini is not blending well.
- Store the tahini in a clean and dry glass jar for up to a month in the refrigerator.