Easy Tahini Recipe – Better Than Store-bought

Homemade tahini is so easy to make. Our recipe is quick and makes tahini that tastes so much better than anything you can buy at the store. Jump to the Tahini Recipe or watch our quick recipe video showing you how to make it.

Watch us make the recipe

What is tahini?

Do you know what tahini is? Would you like to find out how to make it at home instead of buying pricey jars at the store? We’ll tell you all about tahini, what you can use it for (yes, it’s more than hummus) and show you how you can easily make it at home.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It’s vegan, gluten-free, tastes nutty, and is simple to make.

Store-bought tahini is usually made from hulled sesame seeds. This is our preference, too, but you can make it from unhulled and sprouted sesame seeds.

Hulled sesame seeds are what you see most often in stores. Here’s a photo of both hulled and unhulled sesame seeds. The hulled seeds are the lighter color on left. On the right, the unhulled seeds are much darker and still have their hull or outer shell intact.

The difference between natural or hulled sesame seeds and unhulled sesame seeds.
Hulled sesame seeds are the lighter color on left. On the right, the unhulled seeds are much darker and still have their hull or outer shell intact.

In our experience, tahini made from unhulled sesame seeds tends to taste more bitter and the tahini does’t get quite as smooth as when it is made from hulled sesame seeds.

Homemade tahini

Ways to use tahini

Arguably the most well known way to use tahini is when making hummus. Even though we are huge hummus geeks, we use tahini many other ways in our own kitchen.

Here’s a list of suggestions for how to use tahini, other than in hummus.

Once you have tahini in your fridge (it lasts over a month), we bet you will find yourself adding it to a variety of dishes without direction from us!

How to make tahini in minutes

Tahini is very, very simple to make. If you have ever made a nut butter like peanut butter before you’ll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until smooth.

The ingredients

You only need THREE ingredients to make tahini.

Sesame seeds — As I mentioned earlier, we prefer to use hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like.

Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil.

Salt is an optional ingredient, but I always use it. It just makes the tahini taste better.

Our simple process for making it

Making tahini is easy and only requires a few simple steps.

Step 1, Toast the sesame seeds. I love toasting the sesame seeds before making the tahini. The flavor is far superior this way. If you plan to toast the seeds, we recommend doing so on the stovetop and not in the oven. Sesame seeds are tiny and so they burn very easily.

To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant.

Toasting sesame seeds
Toasting sesame seeds in a dry pan makes tahini with incredible flavor.

Step 2, Process the sesame seeds until crumbly. When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form.

Adding sesame seeds to a food processor to make tahini
A food processor turns the seeds into a crumbly mixture.

Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil. You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it.

After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra smooth and ready to use in whatever recipe you like.

Making tahini in a food processor
After adding oil and processing for a minute or two, the tahini is smooth and pourable.

FAQ: Can I use a blender?

Since posting the recipe, quite a few of our readers have asked whether or not a blender will work in place of a food processor when making tahini. I prefer using my food processor, but if you have a high powered blender (like a Vitamix), then you should be able to use it to make tahini. When you do, be sure to scrape down the sides and bottom of the blender often so that all the seeds are incorporated into the sauce.

Storing tips

You can keep tahini covered in the refrigerator for a month, maybe a bit more. You might find that after some time in the fridge it separates, like a natural peanut butter would. All you need to do to fix this is stir it well.

Quick and Easy Tahini

Easy Tahini Recipe – Better Than Store-bought

  • PREP
  • COOK

Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.

Makes approximately 1/2 Cup

You Will Need

1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled

2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil

Pinch of salt, optional


  • Toast Sesame Seeds
  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.

    Transfer toasted seeds to a baking sheet or large plate and cool completely.

    • Make Tahini
    • Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.

      Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.

      Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

      • To Store
      • Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 136 / Protein 3 g / Carbohydrate 5 g / Dietary Fiber 3 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 2 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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264 comments… Leave a Comment
  • Nakamuu May 28, 2020, 12:34 pm

    I tried this tahini recipe. I loved to smell the sesame flavor when I opened the lid of the food processor. The hummus I made with this tahini paste was also fantastic! Thank you for your great recipe!

  • Toshiko May 10, 2020, 6:27 pm

    Hello! I came here because I wanted to make hummus and thought I had a jar of tahini, but I didn’t. I did however have plenty of hulled sesame seeds. This tahini turned out lovely so I decided to use your original hummus recipe too. Delicious, creamy, smooth hummus! My new favorite hummus! Thanks very much for the recipes!

  • Shivranjani April 23, 2020, 11:18 pm

    I have a low powered blender, about 500, watts. It’s totally possible to make tahini in it. It just won’t be a completely smooth paste but it doesn’t affect the final product in any way.

  • Max April 13, 2020, 5:05 pm

    Can’t wait to make!

  • pedro March 21, 2020, 9:54 pm

    this is a really good content

  • Beverly Blinde March 14, 2020, 5:59 pm

    I’ve made both the tahini and hummus recipes several times and love them! They are indeed better than store bought.

  • Raj February 23, 2020, 8:59 pm

    I don’t have a food processor at home, only a blender. Is it possible to use a blender to make it? Or otherwise a way to make tahini without any machinery?

    • Joanne March 4, 2020, 12:38 pm

      Yes, you should be able to use a blender (as long as it is pretty high powered).

  • Kathy February 16, 2020, 12:56 pm

    I love making your Tahini recipe! Easy peasy and delish! SO much better and healthier than store bought.

  • Shaz February 14, 2020, 9:27 pm

    I will definitely be making some of your recipes. Many thanks. Shaz

  • Sandy Quispe February 11, 2020, 7:55 pm

    I tried your tahini recipe and it was super easy and fun! Especially since I had toasted three cups of seeds yesterday and stored them in a jar. The yummy toasted flavor really makes all the difference. Thanks for the recipe!

  • Adrienne February 9, 2020, 9:48 pm

    I just made this tonight but forgot to toast the seeds first. It has a really sharp flavor, so I mixed in some parsley, lemon and garlic to cut it. I’ll definitely try it again and will toast them first! Thank you for sharing!!

  • Cathy Millard January 28, 2020, 4:35 pm

    Did I miss something? The amount of oil to use is given, but not the amount of sesame seeds!

    • Joanne March 4, 2020, 12:39 pm

      The full ingredient list is provided above.

  • James January 8, 2020, 6:44 pm

    I love sesame flavor! I practice Ayurveda, hatha kriya… And sesame oil is preferred for a number of reasons, as is ghee. Oil is often over processed, even raw oil, seems to lack binding lecithn, eating tahini seems to be effective in correcting this problem, and tastes great! As far as I’m concerned, the fresher and more raw the better… I use mortar and pestle, so it’s very small batch, and a labor of love. I mix in bhang *(shuddh)from time to time as well.

  • JOSIE ROBLES January 6, 2020, 4:18 pm

    I look forward on trying some of the recipes you have provided.Thanks Josie

  • Katherine December 7, 2019, 11:23 am

    The recipe is very simple, I couldn’t find a spoon so I just eyeballed my olive oil. The consistency turned out great, but the flavour is very bitter. I may have over roasted my seeds, but it didn’t seem like it – they were barely any darker than raw. Perhaps, that’s just how tahini is, I’ve never had it before. I’m looking forward to making Your hummus recipe later tonight, hopefully it isn’t bitter. I just hope it was easier to determine when the seeds are done roasting.


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