Homemade Tahini

Let’s make some tahini, shall we?

TahiniDid you know you could make tahini yourself?

Right about now, you might be saying to yourself, “why you should make tahini when you can easily buy it”?

Let me tell ya…it comes in a 16 or 32 oz. jar.  If you buy tahini only to make hummus, you only need 2 or 3 tablespoons, right?  You’ll use what you need then store it in the fridge.  It will eventually make it’s way to the back of the fridge only to be discovered when you move or the fridge goes on the blitz.

That jar can be pricey.

Plus it’s good for you.  Take a look at the benefits of it here.

Do you know you can more with it than just make hummus?

You can make these chocolate dipped tahini cookies.

You can dress up asparagus like I did here.

You can make a garlic tahini sauce.

All with that tahini you made yourself.

Another reason….it’s so easy, why not?

One thing to note, homemade tahini is not going to be quite as smooth as store bought.  They use special equipment that we just don’t have at home.  Though as you can see from the picture above it’s pretty smooth.

DSC_0005Store bought tahini is made with hulled sesame seeds.  I used a mix of hulled and not hulled. Pictured here are hulled sesame seeds.  Using seeds that are not hulled will give a stronger flavor.  I’m ok with that.

They will need to be toasted.  This takes about 5 minutes.

TahiniJust until they start to turn color.

Then add them to the food processor with some vegetable oil.

TahiniThis will take several minutes depending on your food processor.  At first it will look all crumbly and you might think this is never going to happen.  It will.  Patience.

DSC_0025Make some hummus.

Homemade Tahini

8 oz. of seeds yielded 1 cup of tahini.


  • 8 oz. sesame seeds
  • 3 tablespoons vegetable oil or olive oil


  1. Preheat oven to 400
  2. Spread the sesame seeds onto a rimmed baking sheet.
  3. Toast the seeds for 4-5 minutes. Do not burn!
  4. Add the seeds and the oil to the bowl of a food processor.
  5. Puree until smooth. This will take about 10 minutes
  6. Store unused tahini in the refrigerator.
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11 thoughts on “Homemade Tahini

  1. Helen @ Scrummy Lane

    Norma, I LOVE this! I just packed a HUGE almost-bucket of tahini in a big moving box to bring home from Greece, but what will I do when that runs out? Remember your recipe, of course! :-)

  2. Phi @ The Sweetphi Blog

    I totally didn’t know it was that easy to make, and you’re absolutely right-I’ve thrown out the tub or two of tahini in my day. I’m definitely pinning this and trying it later :)

  3. Natalie @ Tastes Lovely

    You’re so right about having so much tahini leftover after just needing 3 tbs for hummus. I should totally make my own! Where is your favorite place to buy sesame seeds in bulk?

    1. Norma Dimsey Post author

      Hi Natalie, here in the Washington DC area there are tons of Asian, Indian and Middle Eastern grocery stores. I get the sesame seeds from them. Hopefully you have one such store close to you.

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