Healthy Homemade Tahini: Oil-free Recipe

5 from 2 votes

Learn to make healthy homemade tahini (sesame seed paste) with no added oil, head to toes, tastier than anything you can get off the shelf.

Prep Time5

Cook Time15

Total Time20

Course: Condiment, Ingredients

Cuisine: Middle Eastern

Diet: Vegan

Servings:

Calories: 107kcal

Toast the sesame seeds. Heat a heavy-bottomed skillet or pan and add the sesame seeds. Use a wooden spoon or heat-resistant utensil to constantly toss and stir the seeds. Toast for 1-2 minutes until the seeds start to brown.
Blend the seeds. Transfer the sesame seeds to a food processor (see notes for equipment recommendations). Start at a slow speed and then gradually increase as the seeds break down. Continue processing, scraping the sides, until the tahini is smooth and creamy.

Use a guideline of 2 cups of sesame seeds for 1 cup of tahini. The nutritional information provided is based on one tablespoon.
Making sesame paste requires a food processor or other devices such as a blender or spice grinder.
You need enough volume of seeds to create friction between the sesame seeds and the blades and sides of the apparatus. Use at least 2 or 3 cups of sesame seeds if you have a standard food processor.
If you can't get the creamy texture you desire, consider transferring the tahini to a smaller blender or spice grinder (even in batches). If all else fails, add a little warm water and continue blending.
Store tahini in an airtight container or jar in the refrigerator for a month. Stir it before using. Warm it to room temperature if it starts to get stiff, or warm the container in warm water.