ShareTahini is readily available in stores across many countries. 
It is an essential ingredient in Middle Eastern dishes such as humous and falafel
I just like to make my own tahini and have found that this recipe is the best.
I have made it with both vegetable oil and olive oil and decided that I like if best with a combination of the two.
It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs


  • Sesame seeds-5cups
  • Olive oil or vegetable oil-1 1/2 cups

Preheat oven to 350 degrees. Toast sesame seeds for 5-10 minutes, stirring the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Makes about 4 cups
Homemade tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
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    Kiran said...

    A very healthy and delicious homemade tahini.Nice picture.Thank you for sharing this recipe with us.

  1. ... on June 24, 2010 at 8:50 AM  
  2. Priya said...

    Delicious tahini, thanks for sharing..

  3. ... on June 24, 2010 at 11:16 AM  
  4. Priya (Yallapantula) Mitharwal said...

    Thanks for such a wonderful and simple recipe :)

  5. ... on June 25, 2010 at 12:23 AM  
  6. Rahin said...

    Thanks for sharing this recipe , I always wanted to know how to make tahini at home

  7. ... on June 28, 2010 at 9:56 PM  
  8. Anonymous said...

    That's really useful, including storage instructions. Many Thanks K from Ireland

  9. ... on March 21, 2012 at 1:57 PM  
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