Easy Tahini Recipe – Better Than Store-bought

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

Quick and Easy Tahini

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.

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.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the 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.

In our experience, tahini made from unhulled sesame seeds tends to taste more bitter and doesn’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 or almond butter before you’ll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until smooth.

We have a 10-cup Magimix food processor. It is quite powerful, but most food processors on the market today should do the trick.

Tahini 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 alltogether 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 Tahini

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.

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

Watch Us Make the Recipe

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, vegetable 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, 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 of 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

  • You can use neutral untoasted sesame oil for this, but we do not recommend toasted sesame oil since it has a strong flavor.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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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323 comments… Leave a Comment
  • John May 17, 2022, 6:50 am

    Easy simple recipe

  • Jovelle March 28, 2022, 5:15 am

    Hi, how many cups of tahini does this make?

    • Joanne July 15, 2022, 6:21 pm

      This recipe makes 1/2 cup.

  • Mary-Margaret Swofford March 20, 2022, 9:51 pm

    We buy fried chicken wings from a local Chinese restaurant. They come with about a half-cup of sesame seeds for each order! I eat some with the wings, but still have scads left over. Other than benne wafers, I have struggled to find ways to use these darling wee seeds…then I saw this recipe. Himself loves homemade hummus, but as a previous commenter mentioned, tahini is difficult to find where we live. I will try this tomorrow, and let you know the results. Thank you for the inspiration!

  • Joan March 13, 2022, 11:50 am

    Thank you

  • Gail B January 26, 2022, 1:06 pm

    Hi, can I add herbs or lemon to this recipe?

  • Purnima October 3, 2021, 4:37 am

    Lovely receipe. Traditional Indian Family like mine enjoyed it too. Thank you.

  • Debbie Rawls September 9, 2021, 11:41 am

    it turned out perfect. thank you

  • Sarah Ruggera August 10, 2021, 10:44 pm

    Very easy and delicious.

  • Rod Ferris August 10, 2021, 5:03 pm

    Wow!!!! I just plucked up the courage to make tahini and humus this morning! I had some fennel, cumin snd coriander herbed rye bread ! It was just addictive. I hulled tte chickpeas, thinking that I was not alone doing this. But canned peas just pop out of their skins in a pinch. Thank you for this delight! I’ve only had humus once!! But now it will be mor frequent now! Delicious!

  • Arun May 18, 2021, 3:51 am

    Thank you for the recipe

  • RLBeau May 13, 2021, 1:51 pm

    Thanks for this easy recipe. I had toasted sesame seeds and was able to skip the skillet, so VERY easy. I used grapeseed oil and just eyed it for the amount, probably 2.5 tbsps. I’m going to use this in the NYT’s Salted Tahini Chocolate Chip Cookies recipe.

  • Nneka May 6, 2021, 7:53 am

    I just tried making this because tahini is hard to find where I live. It turned out amazing. I have a high powdered blender but I used the grinder portion first to turn the sesame into a crumbly powder. Then transfered the powder into the blender proper. It came out looking similar to yours. I tasted it without salt. Adding salt makes the taste a lot better. It’s so good I ate a when tablespoon of it at the end. Thank you for this wonderful recipe.

  • Brian R. April 30, 2021, 11:57 am

    Thank you for this recipe. Can’t send a picture since it’s being eaten as soon as it’s made. We add it to American’s Test Kitchen Classic hummus recipe which asks for store bought. We do tend to make some minor adjustments to the hummus recipe but not sure if it’s due to the bitterness of the tahini or the flavor of the hummus. We add a splash more of lemon, salt and ceyenne. Question, should the tahini be bitter or do we have old sesame seeds? Thank you for the recipe.

    • Joanne September 10, 2021, 6:05 pm

      Tahini is a bit bitter, but not excessively so.

  • Francisca April 20, 2021, 6:33 am

    Wow, thanks so much for sharing the recipe,I have been eating roasted sesame seeds but haven’t tried tahini yet, I’m doing the recipe today.

  • Elizabeth March 22, 2021, 2:56 am

    What a fabulous recipe. I made this with my daughter and we had so much fun. Immediately made the hummus too. 5 stars from us. Delicious and soooo much more flavorful than store bought.


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