This Easy Homemade Tahini Paste (Tahina) is made using just 2 ingredients. It is much more 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 (vegan, gluten-free).
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.
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About This Recipe
Tahini Paste (Tahina, Tahini Sauce) is a very popular Middle Eastern condiment made using just 2 ingredients – White Sesame Seeds and Extra Virgin Olive Oil. Some people also add a little salt to their recipe but I am not a fan.
Tahini Sauce has a rich, nutty flavor and a creamy texture.
Although Tahini Paste is available in the market very easily these days, making your own tahini at home has many benefits.
- Homemade is much more economical than the storebought one.
- It is free of any preservatives and artificial colors.
- It tastes much fresher and delicious.
- Made using the best ingredients.
- You can easily double or triple the recipe and freeze it for later use.
- It makes for a great food gifting option.
This homemade Tahini recipe is vegan and gluten-free too.
Ingredients
Sesame Seeds – Use hulled white sesame seeds as unhulled sesame seeds 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. You can replace extra virgin olive oil with avocado oil, sesame oil, grapeseed oil, or any neural oil like vegetable oil.
Optional – You can add a pinch of salt to the recipe. It is totally optional and if making tahini to make desserts, definitely skip adding it.
You can also add a little maple syrup to give it a slightly sweet flavor.
How To Make Tahini Paste
Toast The Sesame Seeds
Add 1 cup of white sesame seeds to a wide dry skillet and toast them on medium-low heat until they are slightly browned, fragrant and crisp (3-5 minutes). Stir continuously 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.
Transfer the toasted seeds to a baking sheet or large plate and cool completely.
Make The Tahini
Add the toasted sesame seeds to the bowl of a small food processor and process to make a crumbly paste (40-60 seconds).
Add 4 tablespoons of the oil and process for 2 to 3 minutes, stopping to scrape the bottom and sides of the food processor a few times.
Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add a few additional tablespoons of oil.
I added 2 tbsp.
Store the creamy tahini in a clean and dry airtight container for up to a month in the refrigerator.
Frequently Asked Questions
Tahini paste is a rich source of nutrients, including protein, healthy fats, vitamins, and minerals.
Just one tablespoon of tahini paste provides 3 grams of protein and 7 grams of healthy fats.
Tahini paste is also a good source of vitamin E, an important antioxidant that helps protect the body against cell damage.
It is also loaded with vitamins B1, B2, B3, B5, and B15.
Additionally, tahini paste contains high levels of magnesium, calcium, and iron. All of these nutrients are essential for maintaining good health.
You can replace it with any nut butter like almond butter, cashew butter, natural peanut butter, sunflower seed butter, etc. 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 and your can increase its shelf life by doing it. Just transfer it to 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 pure ground sesame seeds and no oil is added 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.
Usage Ideas
Tahina is a very versatile paste that we all know is used to make hummus recipe. I use it very often 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, tahini paste is also used in baking. Think tahini brownies, tahini cheesecake, cookies, tahini granola bars, or tahini chocolate babka.
It is also used to make other popular Middle Eastern dips like Tahini Pekmez, Mutabal, and Baba Ghanoush.
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.
Tahini can be used as a spread on bread or crackers or added to soups and stews for extra flavor.
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Recipe Card
Easy Homemade Tahini Paste Recipe
Ingredients
- 1 cup white sesame seeds (hulled)
- ¼ cup extra virgin olive oil (plus some more if required, I had to add 2 tablespoon extra)
Instructions
Toast The Sesame Seeds
- Add sesame seeds to a wide dry pan and toast them on medium-low heat until they are slightly browned, fragrant and crisp (3-5 minutes). Stir continuously while toasting.
- Do not over-toast the seeds otherwise, the tahini will become darker in color.
- Tip – It is important to toast the seeds on low heat to ensure they are toasted from inside ensuring maximum flavor.
- Transfer the toasted seeds to a baking sheet or large plate and cool completely.
Make The Tahini
- Add the toasted sesame seeds to the bowl of a small food processor and process to make a crumbly paste (40-60 seconds).
- Add oil and process for 2 to 3 minutes, stopping to scrape the bottom and sides of the food processor a few times.
- Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add a few additional tablespoons of oil.
- Store the tahini in a clean and dry glass jar for up to a month in the refrigerator.
Bianca
I would definitely try to make this. It’s so easy and I can make a lot and give them to my friends.
Neha Mathur
Oh yes. And it’s so economical to make at home 🙂