How to make Tahini (plus a tahini spread recipe)
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!
Prep Time 50 minutes
Cook Time 0 minutes
Total Time 50 minutes
Calories 79 kcal
(about 10 oz / 280 grams) whole or hulled sesame seeds (see notes)
raw sesame oil or neutral tasting vegetable oil
(like sunflower oil, canola oil, corn oil)
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.
- 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.
For the sweet tahini 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.
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