Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush. A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies, Vegan Beet Falafel with Harissa Tahini Dressing, and Kale Salad with Sesame Tahini Dressing.
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender. Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Enjoy friends! If you make this tahini recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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