This homemade tahini couldn’t be any easier to make. It’s only two ingredients, and it’s delicious as a dip on it’s own, or used in some your favorite recipes, like salad dressing or hummus!
Tahini is so easy to make at home, on your own, with only 2 ingredients. It’s better and cheaper than store bought, and this way you aren’t left with a huge jar that goes to waster.
What is tahini?
Tahini is a simple paste made from ground toasted sesame seeds. It can be served as a dip on its own, or is used in popular recipes like hummus and baba ghanoush. Tahini is used in many Middle Eastern and Mediterranean cuisines.
I love making homemade hummus, because you can season it however you want, and it’s the perfect quick and easy, and healthy snack to make at home. The only problem, is I don’t like buying a big expensive jar or tahini when you only need a small amount for your homemade hummus.
That’s where this homemade tahini comes in. I can whip up a small cupful and have just enough to make 2 or 3 batches of homemade hummus.
How long can you keep tahini? Will Tahini go bad?
This tahini will last for several months if kept in the fridge, with an airtight container. It should last for about 1 month. The oil may separate, so stir it together if needed when you are using it. You may need to bring it room temperature to stir it together if it’s become too solid.
Store bought tahini will have preservatives added in, so it will last for about 6 months.
If you are unsure about your tahini, you can smell it, if it smells rancid then you should throw it away.
How to Make Tahini?
All you need to make this tahini recipe is sesame seeds and a little bit of a neutral oil, such as olive oil, grape seed oil, or canola oil. You will just toast the sesame seeds for a little bit and then blend then up with a little bit of oil until you get a nice and smooth paste.
You can find sesame seeds at a bulk store, like Winco for really cheap. Hulled seeds have less of a bitter taste, but you can grab whatever you find at the store. The seeds taste best when they’re toasted.
How to Use Tahini?
- As a dip for vegetables or pita on its own
- Homemade Hummus
- Roasted Red Pepper Hummus
- Baba Ganoush – a delicious roasted eggplant dip, perfect with pita, or crackers
- Tahini Salad Dressing – so good over your favorite salad
- Tahini Sauce – so good over roasted vegetables
- Drizzled over Falafel – such a good vegan dinner idea, made with chickpeas and fresh herbs and spices
- Double Chocolate Tahini Banana Muffins – chocolatey banana muffins, perfect for breakfast or a snack
- Tahini Chocolate Chip Cookies – who says tahni can’t be used in sweets, it gives these cookies a nice nuttiness
This homemade tahini is so easy, and so delicious. It’s the perfect lightly nutty sauce that is so good on it’s own, or in a variety of recipes!
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- 1 cup sesame seeds
- 2-4 TBS neutral oil (like olive oil, grape seed oil or canola oil)
- (Optional) Toast the sesame seeds over medium heat on the stove top for about 5 minutes, stirring regularly (they burn fast), till they turn a light golden color. Allow seeds to cool for about 30 minutes.
- Blend the sesame seeds in the blender (twister jar is best) until a crumbly paste is formed.
- Add in 1 tablespoon at a time of oil, until you get the thinness of the tahini that you like (that was 2 for me).
- Use tahini as desired.
- Store tahini in a sealed container for up to 1 month in the fridge.
This homemade tahini was first posted on July 13, 2015. The photos and blog text were updated for clarity on April 11, 2021.
This post contains affiliate links. That means that we may receive a small compensation if you click on the links to these products, and purchase something through them.
Things you might need for this recipe:
**I received a free Blendtec Designer 725 and Twister Jar in exchange for this post. All opinions are my own.
I’ve never made homemade tahini before, this was so easy and delicious!
So glad you tried it and discovered how wonderfully easy and delicious it is. I made homemade tahini in Italy all the time because hummus wasn’t a thing you could find. Did you use it in hummus or something else?
Renee Goerger says
So simple and yet so exciting. Thanks for the recipe. I’m a big fan of sesame seeds and tahini!!
I’ve made tahini before – but have to say that this one is so so delicious with TOASTED sesame seeds. Then I took it to the next level and used it in homemade hummus! What an amazing recipe. Thanks for this easy to make and absolutely easy to eat!
My tahini turned bitter why🤔
I personally think tahini tastes a little bitter on it’s own already, but it’s possible you roasted your sesame seeds too long and they were a bit burned?
I forgot to let the seeds cool before I blended with olive oil. Did that comprise the quality of the sauce at all?
I think it should be fine, just might not be good for the blender to have hot things in it, but the sauce should be fine
Can I use sunflower oil for this ?
I haven’t tried it, but it should work!
Great recipe and the step by step photos are so helpful
Erica | The Crumby Kitchen says
Thank goodness for this recipe! Tahini is so ridiculously expensive, but I can get sesame seeds at cost where I work, so this is the perfect solution! Thank you!
I also make homemade Tahini. In order to cut back on the oil, I just toast my sesame seeds, let them cool, and grind them in my coffee grinder designated for spices. It makes a nice sesame powder to use in the homemade Hummus.
Aimee Berrett says
Gillian Hunter says
I made this recipe yesterday bc I remembered I had a container of sesame seeds in my cabinet and wanted to make some hummus. I like your recipe bc you use neutral oil instead of evoo. It came out so tasty even though I had to use almost 5 Tbls of oil to achieve the same consistency shown in you picture. I also added a little salt. Just like your poster Kathy, I too have changed my eating habits and decided to make as many items that I consume from scratch. I have been doing this since May 2016 and I have lost already close to 30lbs without depriving myself. I have also stopped eating fast food and my Dr. is very happy with me. Keep posting these fantastic “cheat” recipes. Thanks.
Aimee Berrett says
So glad you liked it Gillian! I definitely think different power blenders will need different amounts of oil, but I’m so glad yours turned out for you!
Thank you for this simple, but important recipe. I have completely changed my health habits by going scratch on everything, so any jar or can or box I can eliminate sends me into mental acrobatics. I actually lost approximately 70 pounds in a year simply by making my own foods from real foods!!! Plus, Tahiti is hard to find, and so expensive. I usually get full use out of the jar, but it is still so expensive! Your recipe, I’m estimating, could probably be whipped up for $2.50-3.00. And it’s Fresh with no preservatives! Awesomeness in my book!
Aimee Berrett says
So glad that you found our blog and this recipe!! 🙂
Does the homemade tahini need to be refrigerated?
Ellen Garrett says
Yes, I have always refrigerated my homemade tahini but it doesn’t last very long at my house because I love making homemade hummus.
This is genius!
Mia F says
I’d try my hand at some fresh almond butter
I have made almond butter, cashew butter and peanut butter using this method and they all have turned out beautifully. The cashew butter was really good and has a slight sweet taste…..yummy!!
That sounds so great! I love cashew butter, but haven’t ever made my own, I need to try next time
Julie @ Willow Bird Baking says
I’ve had a hankering to make smoothie bowls lately!
Teena McElroy says
My daughter would love one. We would make salsa.
Belinda Buehl-Soppe says
The first thing I’d make in a blend-tec: homemade coconut butter! It’s so versatile in recipes but it can quickly overheat a food processor and takes forever! Then I’d move onto homemade nutella! 😉