Have you ever tried making your own tahini? This easy homemade tahini recipe is so simple and you only need 2 ingredients to make it – tahini and oil. The only equipment you need is a food processor and the blending will only take 5 minutes! The results is a super runny and delicious tahini that’s better than most jars you buy from the supermarket!
If you’ve followed me for a while, you’ll know my deep love and obsession with tahini. It’s a big part of my heritage, culture and childhood. We didn’t have much growing up. Even snacks were limited, but we always had a jar of tahini in the cupboard. The only snack I remember having was dipping bread straight into a jar of tahini. It may sound alien to some, but it’s actually delicious and still one one of my favourite snacks till this day!
What is tahini?
Tahini is a paste made from ground sesame seeds. It’s a staple in Middle Eastern and Mediterranean cuisines, often used as a key ingredient in dishes like hummus, baba ganoush, and halva. Tahini has a rich, nutty flavour and creamy texture, making it versatile for both savoury and sweet recipes. It’s also a good source of healthy fats, protein, and various vitamins and minerals.
The way I like to describe tahini is like the Middle Eastern version or peanut butter. Our peanut butter and jam is tahini mixed with date syrup. Something my dad would always prepare for us in the morning before heading to school. He insisted we had breakfast before school, even though I was reluctant because I always woke up too late. No matter what, tahini and date syrup was on the table and till this day it’s still one of my favourite breakfasts.
You can find tahini in most major supermarkets, although I always go for and will always recommend Middle Eastern/Lebanese tahini. It’s the best tasting and has the best texture. It’s super smooth and runny, making it perfect to use in healthy desserts as a healthier substitute to oil and butter. It also works amazing in no-bake desserts!
How should I use this easy homemade tahini recipe:
One of the most common things I hear whenever I mention tahini is – how do you use it? You’ve probably bought a jar of tahini to make homemade hummus, only to find that you don’t know what to do with the rest of the jar.
I’m here to tell you there are literally countless ways to use tahini!
It may sound weird, considering tahini is most commonly known as a savoury addition to hummus and sauces, but my favourite way to use tahini is actually in desserts.
One of the most popular desserts in the Middle East (and other countries like Greece, Cyprus, Turkey, Iran, as well as others), is halva. A dessert made up of mainly tahini and sugar/honey. It has a really unique texture that’s rich and crumbly, but also a very unique taste. It’s super rich (like most Middle Eastern desserts are), so you can only eat a little at a time.
I’ve used tahini in SO MANY of my desserts – from cookies, oat bars and fudge to brownies, cakes and energy balls. I don’t think I could ever tire of creating tahini based desserts.
You can use tahini the way you use peanut butter. They both have a nutty taste, so work in a lot of desserts. I don’t know about you, but when I think of peanut butter, I usually think of sweet/non savoury recipes. The same applies when it comes to using tahini!
Here are some of the many ways you can use this easy homemade tahini recipe:
- Hummus: We’ve already mentioned how tahini is a key ingredient in traditional hummus recipes. Combine it with cooked chickpeas, garlic, lemon juice, olive oil, and spices in a food processor to make a creamy dip or spread. It will forever be my favourite dip and one that I eat almost daily.
- Salad dressings: Tahini can be used as a base for creamy salad dressings. Mix it with lemon juice or vinegar, olive oil, garlic, and herbs for a flavorful dressing to drizzle over salads or roasted vegetables.
- Dips and spreads: Aside from hummus, tahini can be used to make other delicious dips and spreads. Combine it with roasted eggplant for baba ghanoush, mix it with yogurt and herbs for a tangy dip, or spread it on toast with honey for a sweet and savoury snack.
- Sauces: Tahini can be used to make creamy sauces for pasta, grains, or vegetables. Combine it with water or broth, lemon juice, garlic, and spices to create a versatile sauce that can be used as a topping or a marinade.
- Baking: Tahini can add richness and nuttiness to baked goods. Use it as a substitute for nut butters in recipes for cookies, brownies, cakes, and muffins. It can also be used to make tahini-based desserts like halva or tahini cookies.
- No-bake desserts: This is by far my favourite way to use tahini. It works great in things like fudge, bars, no-bake brownies, squares.
- Smoothies: Add a spoonful of tahini to your favourite smoothie recipe for a creamy texture and added nutrition. It pairs well with ingredients like bananas, dates, cocoa powder, and spinach.
- Marinades: Tahini can be used as a base for marinades for proteins like chicken, tofu, or fish. Combine it with lemon juice, olive oil, garlic, and spices to create a flavourful marinade that will tenderise and add flavour to your dishes.
- Tahini sauce: Mix tahini with lemon juice, water, garlic, and salt to create a simple tahini sauce that can be drizzled over falafel, grilled vegetables, or grain bowls for added flavour and creaminess.
Is Tahini good for you?
Tahini offers several health benefits, here’s a few:
- Nutrients: It’s a good source of essential nutrients such as healthy fats, protein, fibre, vitamins (including B vitamins), and minerals (such as calcium, iron, magnesium, and zinc).
- Healthy fats: It primarily contains unsaturated fats, including omega-3 and omega-6 fatty acids, which are beneficial for heart health and reducing inflammation in the body.
- Protein: Tahini provides a moderate amount of protein, which is essential for building and repairing tissues, supporting muscle health, and aiding in various bodily functions.
- Calcium: Sesame seeds, the main ingredient in tahini, are rich in calcium, which is crucial for maintaining strong bones and teeth, as well as supporting nerve function and muscle contractions.
- Iron: Tahini contains iron, an important mineral involved in oxygen transport, energy production, and supporting immune function. This can be particularly beneficial for individuals at risk of iron deficiency, such as vegetarians and vegans.
- Antioxidants: Sesame seeds contain antioxidants such as sesamin and sesamol, which may help protect cells from damage caused by free radicals and reduce the risk of chronic diseases.
- Gut health: Tahini is a good source of dietary fiber, which supports digestive health by promoting regular bowel movements, preventing constipation, and feeding beneficial gut bacteria.
- Blood sugar control: The combination of healthy fats, protein, and fiber in tahini can help stabilize blood sugar levels, reducing the risk of insulin spikes and promoting overall metabolic health.
Why I love making this easy homemade tahini:
As I mentioned above, I only buy Lebanese tahini because the texture and taste is unmatched! Sadly, I can’t find Lebanese tahini in any of the supermarkets. The only places I can get it is online or ethnic food shops. Luckily tahini is really easy to make at home and can be whipped up in just 10 minutes!
Making your own tahini works out to be cheaper too if you buy a big bag of sesame seeds online and blend it yourself. Another reason I like making my own tahini is I can play around with the flavours. I have made a chocolate version before as well as a honey and cardamom version. Both are so yummy on toast or mixed in with porridge! I also eat it as a snack with fruit – yum.
What you’ll need to make this easy homemade tahini:
Sesame seeds – I like to use hulled, as they produce a less bitter tahini. You can buy a big bag of sesame seeds online and it works out cheaper than buying tahini from the supermarket. I like to toast my sesame seeds in a dry pan for couple of minutes to help the seeds release their natural oils, but it also makes them easier and quicker to blend. They do burn quite quickly, so you need to toast them on a low temperature for a few minutes and keep an eye on them during the process.
Oil – I add 1-2 tbsp of oil while blending to help the blending process along, but also to make the tahini super runny and smooth. You can use any neutral oil, but I prefer using extra virgin olive oil or rapeseed oil.
Additional flavours – if you want to make a flavoured tahini, you can always add things like cinnamon, cardamom, cocoa powder and sweeten with a bit of honey or maple syrup. Perfect to spread on toast or drizzle on things like porridge, overnight oats and yoghurt bowls.
How to make this easy homemade tahini:
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Place the sesame seeds in a dry skillet over a low-medium heat. Stir frequently until the seeds are lightly golden (not dark golden!) and fragrant. This will only take 3-5 minutes. Be careful not to burn them, or your tahini will taste bitter.
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Add to a food processor along with 1 tbsp of oil and start blending. You’ll need to pause and scrap down the sides every few seconds to help the process along. You can add an extra tbsp of oil if you want a runnier consistency.
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Continue blending until runny and smooth, this should only take around 5 minutes.
How to store this easy homemade tahini recipe:
Transfer your tahini into a clean jar with an air-tight lid. It will keep well at room temperature for over a month. The oils may separate and rise to the top after a couple of weeks, but that’s normal. Simply stir before serving and enjoy!
This easy homemade tahini is:
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- Healthy
- Packed with nutrients
- Easy to make
- Made with only 2 ingredients
- Cheaper than shop bought tahini
- Tastier than shop bought tahini.
Easy Homemade Tahini Recipe
Ingredients
- 280g sesame seeds hulled
- 1-2 tbsp neutral oil like extra virgin olive oil or rapeseed oil
Instructions
- Place the sesame seeds in a dry skillet over a low-medium heat. Stir frequently until the seeds are lightly golden (not dark golden!) and fragrant. This will only take 3-5 minutes. Be careful not to burn them, or your tahini will taste bitter.
- Add to a food processor along with 1 tbsp of oil and start blending. You'll need to pause and scrap down the sides every few seconds to help the process along. You can add an extra tbsp of oil if you want a runnier consistency.
- Continue blending until runny and smooth, this should only take around 5 minutes.
- Once you have your preferred consistency, transfer into a clean jar with an air-tight lid. It will keep well at room temperature for over a month.
Nutrition
Never thought of making my own tahini. Don’t know why! It was sooooo much easier than I anticipated and I LOVE the texture. Thank you for sharing Nadia 😀 I’ve been following you on Instagram for a long time by the way xxxxx
I know it’s so much easier than I thought it would be too the first time I made it. So quick too 😀 Thank you for your feedback Pav and for following me! xx
Was genuinely excited to try this recipe and it did not disappoint!!!! I’m storing it in the fridge to keep it fresh, but I don’t expect it to last long as I’ve been eating it every single day since I made it! There’s something satisfying about eating your own homemade nut/seed butter