Tahini cooking the Sesame Seeds
Side dishes,  Tips

Homemade Tahini – easy, healthy and practical

You can buy Tahini but doing it yourself is quite simple and more cost effective.

Tahini is a necessary part of Hummus but can also be used to mix into salad, drizzled over vegetables (I find a mixture of olive oil and tahini poured over cauliflower especially nice) so it has multiple uses. Make as much as you want but remember it’s only good for a week or so in the fridge.

For Tahini all you need is raw sesame seeds and some mild flavor oil (such as canola oil).

Tahini cooking the Sesame Seeds


Brown the sesame seeds lightly in a pan over medium heat. Stir frequently. When they just begin to smoke and you smell the aroma pull them off the heat (they will go from light brown to dark/burned in seconds so don’t take your eyes off them)  and put them into a mixing bowl and stir to cool them quickly as they will continue to cook until they cool down.


When cooled add the seeds to a food processor and add a tiny pinch of salt (not necessary but I  think it brings out the flavor) and just a drizzle of oil (a couple teaspoons). Puree in the food processor a while then scrape down the sides with a spatula. The mix will be very chunky at first, so add a tiny bit more oil and puree some more. Continue this process until you get a thick liquid.

Tahini finished



You’re aiming for something about the consistency of maple syrup.



Store in the refrigerator for up to a week. As I mentioned this is usually the base for hummus but is also nice drizzled over warm vegetables or as a dip.

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