Tahini Paste Recipe

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.

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: tablespoons

Calories: 89kcal

Author: Neha Mathur

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.

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Ingredients

1 cup white sesame seeds hulled
¼ cup extra virgin olive oil

Instructions

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.

Notes

It is important to toast the seeds on low heat to ensure they are toasted from inside ensuring maximum flavor.

Nutrition