How to Make Tahini

Tahini is a thick and oily paste made from finely ground sesame seeds; it is also known as sesame seed butter, paste or puree. It is a very common addition in Middle Eastern and Greek (meze dishes) cuisines, used for such dishes as hummus and other dips and salad dressings. While it's easy to buy in many places, if you'd like to make your own and save money, it's easy to make at home.

Ingredients

4 cups sesame seeds
1/2 cup vegetable oil (sesame seed oil or olive oil are good choices)

Part 1

Part 1 of 3:
Preparing the Seeds

1
Preheat the oven to 170ºC/340ºF. Lay parchment paper across the baking sheet or dish.
2
Rinse the sesame seeds in a fine colander. Shake and drip dry.
- Note that if you feel the seeds are clean enough, you may skip this step (although, see Tips below for a suggestion about reducing phytic acid).
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3
Arrange the seeds across the baking sheet. Place in the oven.
4
Bake for about 10-15 minutes, stirring frequently to prevent burning. They're ready when they've uniformly turned a light brown.
5
Remove from the oven and let cool completely.

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Part 2

Part 2 of 3:
Processing the Seeds

1
Set the blades in the food processor. Follow the manufacturer's instructions.
2
Tip the lightly browned sesame seeds into the food processor. Pour a quarter of the cup of oil into the processor bowl, on top of the seeds.
3
Pulse at full speed for 2 to 3 minutes. Stop pulsing occasionally to push down any stuck grains back into the mixture for processing. (Use a spatula.)
4
Pour in the remaining oil (if needed). Pulse for at least another 2 to 3 minutes, again taking care to ensure all the seeds are being processed.
- See Tips for note on adding oil and consistency of the tahini.
5
Process the seeds until smooth. This may take up to 10 minutes, so take little breaks if you tire!

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Part 3

Part 3 of 3:
Storing the Tahini

1
Once the mixture is smooth enough, transfer the tahini to an airtight container. Use the spatula to help shift as much as possible from the processor to the jar.
2
Use and store. The tahini is ready to use immediately. If storing, keep in the refrigerator to reduce the potential for rancidity and use within three months.
- In a cool climate, it may be possible to keep tahini in your pantry. If your kitchen gets hot regularly, prefer the refrigerator for storage.
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Community Q&A

Question

How long does it last?

Community Answer

Freshly made tahini sauce usually does not last more than a few days if left out, while refrigeration allows for a few weeks.
Question

Are there any dishes that use tahini?

Community Answer

Moutabbel/baba ganoush is a roasted aubergine dip made with tahini. It's delicious.

Warnings

Avoid grilling the seeds, as this will spoil their taste.

Thanks!
Helpful 2 Not Helpful 0
Do not keep the tahini too long; it goes rancid if kept too long or exposed to too much heat. What "too long" amounts to depends on the temperature of your storage environment, the quality of the seeds and any sources of contamination.

Thanks!
Helpful 2 Not Helpful 0
Only use the spatula to push the seeds back into the processor bowl when the processor is turned off.

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Things You'll Need

Baking sheet or dish and parchment paper (a silicone sheet can be used in place of parchment paper)
Fine colander
Food processor
Spatula or similar
Sterilized airtight container with a lid