I discovered this recipe for making homemade tahini and immediately fell in love with how simple and versatile it is. With just sesame seeds, olive oil, a pinch of salt, and a little water, I whip up a rich, nutty paste that transforms into everything from dressings to drizzles. In under 10 minutes, I’ve got a creamy blend that elevates everyday dishes.
Why You’ll Love This Recipe
I love making this tahini because:
It’s incredibly easy to whip up in just a few minutes.
The flavor is far richer than many store‑bought versions — I feel like I’ve unlocked something special in the kitchen.
Its creamy texture makes it perfect for dips, dressings, and spreads — I’ve used it on warm pita bread, roasted veggies, and salads.
I can customize the ratio of oil, water, and salt to suit my taste preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sesame seeds (raw or toasted)
2 tbsp extra virgin olive oil
½ tsp sea salt
3‑4 tbsp filtered water (adjust for consistency)
Directions
Preheat a skillet over medium heat and add the sesame seeds. Toast them for about 3‑5 minutes until they’re golden brown and fragrant, stirring frequently to avoid burning.
Transfer the toasted sesame seeds into a food processor. Add the olive oil and salt. Blend for about 1‑2 minutes until the mixture becomes smooth and creamy.
If the tahini appears too thick, gradually add the filtered water while blending until I reach my desired consistency. Taste and adjust the seasoning if necessary.
Pour the tahini into an airtight container and store it in the refrigerator. It keeps for up to a month.
Servings and timing
Yield: Approximately 10 servings (based on 1 tbsp or 15 g per serving)
Prep time: ~5 minutes
Cook time (toasting + blending): ~5 minutes
Total time: ~10 minutes
Variations
I sometimes switch up the oil: instead of olive oil I’ll try a neutral oil like grapeseed or even a light avocado oil.
If I want deeper flavor, I use toasted sesame seeds rather than raw — the roasting brings out more aroma.
For a twist, I might blend in a bit of smoked paprika or a pinch of cumin and use it as a savory spiced tahini spread.
If I’m going ultra‑simple, I use raw seeds, oil, and salt, and skip the water to keep it thick for spreading.
I’ve also experimented with other seeds like sunflower or pumpkin for a “seed butter” version — not traditional tahini, but the method works great.
Storage / reheating
I store the homemade tahini in an airtight container in the fridge. It lasts up to about one month.
No reheating is needed. I simply stir it well before using because the oil may rise to the top.
If it becomes too thick after refrigeration, I stir in a little filtered water to loosen it up.
When I want to use it right away, I let it sit at room temperature for a few minutes for easier mixing.
FAQs
What is homemade tahini made of?
Homemade tahini is made from sesame seeds blended with oil, a pinch of salt, and water. That’s it — simple, creamy, and full of nutty flavor.
How long does homemade tahini last?
When stored in an airtight container in the fridge, it typically lasts about one month.
Can I use different seeds instead of sesame?
Yes — I’ve tried using sunflower seeds or pumpkin seeds for a fun variation. It changes the flavor, but the texture is still great.
Should I toast the sesame seeds or use them raw?
Toasting brings out a deeper nutty flavor and aroma, which I love. But raw seeds can work too if I want a milder taste.
What consistency should homemade tahini have?
It depends on how I plan to use it. For drizzling or dressings, I like it a bit looser. For spreading, I keep it thick. I just adjust the water to get the texture I want.
Conclusion
I find this homemade tahini recipe to be a total game‑changer. With minimal ingredients and barely any time, I can create a rich, creamy paste that enhances everything from salads to roasted veggies and spreads to dressings. I appreciate the flexibility of adjusting the texture and flavor, and knowing exactly what goes into it gives me confidence in the result. If I’m looking to add a simple yet flavorful touch to my meals, this tahini is absolutely worth making.
This easy homemade tahini recipe delivers a creamy, nutty sesame paste made with just a few ingredients — sesame seeds, olive oil, salt, and water. Ready in under 10 minutes, it’s perfect for dressings, dips, and spreads, and can be customized for flavor and texture.
Ingredients
1 cup sesame seeds (raw or toasted)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
3–4 tablespoons filtered water (adjust to desired consistency)
Instructions
Toast the sesame seeds in a dry skillet over medium heat for 3–5 minutes, stirring often until golden and fragrant.
Transfer toasted seeds to a food processor. Add olive oil and sea salt, and blend for 1–2 minutes until creamy.
Gradually add filtered water while blending, until you reach the desired thickness.
Taste and adjust salt if needed. Store in an airtight container in the fridge for up to 1 month.
Notes
Toasting sesame seeds enhances the nutty flavor, but raw seeds can be used for a milder taste.
Swap olive oil for neutral oils like grapeseed or avocado for a lighter flavor.
For a spiced version, blend in a pinch of cumin or smoked paprika.
Consistency can be adjusted by increasing or reducing the water.
Stir before each use if separation occurs during storage.
