Homemade tahini is made from whole or hulled sesame seeds.
It's easy to make from scratch and you can use it in many healthy sauce recipes, spreads, even cookies and desserts!
The tahini you see in these pictures is made from toasted and unhulled (whole) sesame seeds so it's much darker in color and a bit more rough in texture.
If you make tahini from hulled sesame seeds it will be lighter in color and smoother. But more about that later.
Ever wondered what is tahini?
Tahini is essentially a nut butter made from sesame seeds. It has been and still is, a popular ingredient in middle-Eastern and Mediterranean cuisine and it's gaining more and more popularity globally, mostly because it's very healthy, nutritious and suitable for vegans and people who follow a gluten-free diet.
OK, but what do you use tahini for?
Tahini can be used in both sweet and savory recipes. It's the main ingredient for tahini sauce, it's used in hummus (check my homemade hummus recipe and this beet hummus recipe from Ful-filled), in Baba ganoush and many other savory dishes.
It can also be transformed into a sweet spread with the adittion of some honey (think of Nutella but healthier) and also substitutes butter in these vegan chocolate chunk cookies with tahini.
What does tahini taste like?
Tahini has an earthy, nutty flavor that you may need some time to fully appreciate. Sometimes, especially if it's from unhulled seeds it can have a hint of bitter taste, just like a good quality fresh olive oil.
This earthy, peppery bitterness should not be confused with the bitterness of a bad quality tahini. For more information, this article about the brief history of tahini from Splendid Table is very interesting.
Dark vs light tahini
Light tahini is made from hulled sesame seeds that are raw or lightly roasted (hulled sesame seeds are more available in stores than unhulled). Most store-bought tahini is light.
It is very healthy and has a mild flavor and a very smooth texture. That's why it is very versatile and can be used in every recipe asking for tahini. This is the reason why I recommend this type of tahini, especially if you're not accustomed to it or if you want to introduce it to children.
Dark tahini is made from unhulled (whole) sesame seeds, raw or roasted. It has a stronger flavor and can seem bitter to some people, especially if it's from toasted sesame.
Because of the husks, it is more nutrient and with more fiber but the texture can be more coarse than light tahini, especially when it's homemade.
How to make it
- Find good quality (whole or hulled) sesame seeds. If you want your tahini to be more versatile, I suggest using hulled sesame seeds.
- Toast the sesame seeds or not. Again, toasting the sesame will make the flavor more intense. If you're new to tahini, I suggest a brief toasting.
- Transfer the sesame seeds to the bowl of your food processor and process until smooth. This will take a long time. At first, the mixture will look like coarse sand, then it will become a thick paste and after a while it will start to become more loose. A drizzle of neutral flavor vegetable oil will help the sesame seeds blend faster. Keep processing until you get the texture you like. Remember to rest your food processor if the machine gets too warm.
- Optionally, add a pinch of ground cinnamon or another spice you prefer.
- Transfer the tahini to a jar and store in a cool, dry place.
Can I use a blender to make tahini?
I make my tahini in a food processor because when I tried the blender the seeds stuck on the walls of the bowl and didn't blend. However, I have seen many recipes on line saying that a high-powered blender (like a Vitamix) will work.
Is tahini healthier than peanut butter?
Tahini and peanut butter are nutritionally similar. They're both high in healthy fats but peanut butter has a little more protein than tahini, but not in a quantity that makes a difference.
Tahini is considered to be safe for people who have tree nut allergies. Health line has an article about the 9 surprising benefits of tahini if you're interested in more information.
Tahini recipes
Tahini is not usually eaten as is, but most of the times it's made into a sauce or dip. Some suggestions as to where to use tahini or with what to eat it are:
- Falafel with tahini sauce and maybe some pita bread.
- Tahini sauce with sliced vegetables.
- Brown rice salad with lemon- tahini dressing.
- Baba Ganoush (roasted eggplant dip) - Recipe from The New York Times Cooking.
- Greek coffee with tahini (tahinokafes), especially during Lent. I don't like this coffee but if you want to try it you should add a tablespoon of tahini to a coffee cup and very gradually add the Greek coffee, stirring constantly until incorporated.
- Chocolate truffle energy balls (with tahini or any other nut butter)
What can be used in place of tahini?
Flavor-wise, nothing can replace tahini. But in terms of texture, any other natural nut butter will probably work. Nut butters that are thicker than tahini may have to mixed with a bit of vegetable oil until they reach the right consistency.
How long does homemade tahini last?
Most articles say that homemade tahini will stay fresh in the refrigerator for up to a month but in my experience, if you store it in a cool dry place it will last much longer (at least 2-3 months). You will only have to store it in the fridge during the summer months, if your house gets too warm.
One common thing that can happen is that if it's left untouched the oil will rise to the surface and it will look like it's separated.This is a natural process because the solids from the sesame seeds are heavier than the oil, so the solids end up at the bottom and the oil at the top. A good stir with a spoon will fix that.
A sweet tahini spread recipe
Use this recipe for breakfast or meze-snack. You can slather it on toasted bread, or spoon it over sliced apples, bananas and other fruit. For the spread you will need:
- 5 teaspoons tahini
- 1 full teaspoon honey (or maple syrup for vegans)
- a pinch of cinnamon
- grated dark chocolate (about 2-3 tablespoons)
Mix the tahini with the honey and the cinnamon in a small bowl until it thickens. Spread on toasted bread and sprinkle with the grated chocolate. These quantities are enough for 2 slices of bread.
🎥Recipe Video
📖 Recipe
How to make Tahini (plus a tahini spread recipe)
Ingredients
- 2 cups (about 10 oz / 280 grams) whole or hulled sesame seeds (see notes)
- 1-2 tablespoons raw sesame oil or neutral tasting vegetable oil ((like sunflower oil, canola oil, corn oil))
Instructions
- Preheat your oven to 320°F (160°C)
- Transfer the sesame seeds to a baking pan and bake for 5-10 minutes depending on the intensity you like. Stir the sesame seed one time during baking. Don't bake for too long because they may become bitter.
- Take the pan off the oven and let it cool for 5 minutes. Transfer the sesame seeds to the bowl of your food processor and process for 30-50 minutes depending on the power of your machine. If you notice your machine having difficulty to process the sesame, add the oil.
- When the tahini has the smoothness level you like, stop and transfer it to jar. Store in a cool, dry place.
Notes
- Hulled sesame seeds will give you a tahini with mild flavor and smoother texture which is very versatile and can be used in every recipe asking for tahini like this homemade hummus or this vegan olive oil and tahini chocolate cake.
- Whole sesame seeds will give you a more nutritious tahini but it will be less smooth, with stronger taste and a hint of bitterness.
- 5 teaspoons tahini
- 1 full teaspoon honey (or maple syrup for vegans)
- a pinch of cinnamon
- grated dark chocolate (about 2-3 tablespoons)
Nutrition
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Anne says
Just made this tahini in my Vitamix (3 minutes) and it came out great! Seemed very thick and hard to mix at one point, so I added a T of canola oil, but next time I might add a bit less. The final consistency was smooth and creamy. Planning to spread this on homemade sourdough cinnamon bread mixed with a bit of honey for breakfast tomorrow!
Makos says
Hi Anne, that's great!
I know exactly what you mean, the sesame seeds become a thick paste but a few minutes later they start to get creamy.
Thank you very much for the feedback!