• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Paprikas logo
  • Ramadan Recipes
  • Recipe Search
    • Recipes by Type
      • Appetizers & Snacks
      • Breakfast & Brunch
      • Desserts & Sweets
      • Dips & Sauces
      • Main Dishes
        • Beef
        • Chicken
        • Rice
      • Salads
      • Side Dishes
      • Soups & Stews
      • Vegetarian
    • Recipes by Cooking Method
      • Instant Pot
      • One Pot
      • Oven-Baked
      • Stovetop
    • Recipes by Holiday
      • Eid Recipes
      • Ramadan Recipes
        • Iftar
        • Suhoor
    • Recipe Search
    • Recipe Index
  • Shop
  • About
  • Contact
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Ramadan Recipes
  • Recipe Search
  • Recipe Index
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dips & Sauces » Homemade Tahini Paste in 10 Minutes

    Homemade Tahini Paste in 10 Minutes

    5 from 2 votes
    February 18, 2023 by Amina Al-Saigh

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links.

    Homemade tahini is so easy to make in just 10 minutes! Tahini is a middle eastern sesame seed paste that's nutty, creamy and used in many middle eastern recipes. You can make it at home using a food processor or high powered blender with just 2 ingredients.

    tahini paste in a small open jar with sesame seeds around it and some tahini paste in a small bowl in the corner
    Table of Contents show
    1 What is Tahini?
    2 Watch How Easy Tahini is to Make!
    3 Ingredients You'll Need to Make Tahini At Home
    4 Here's How to Make Tahini, Step by Step
    5 How to Store Tahini
    6 How to Use Tahini
    7 How to Get Rid of Bitterness in Tahini
    8 Other Recipes You Will Love
    9 Homemade Tahini Paste in 10 Minutes

    What is Tahini?

    Tahini, or Tahina in Arabic, is one of the most essential middle eastern condiments. It is popularized through hummus, as it features as one of the main ingredients alongside chickpeas. But that's not its only use in middle eastern cuisine!

    Tahini is used across many other dips like baba ghanoush, and also used to make a lemony tahini sauce that's always slathered on falafel and shawarma. It is also a core part of the yogurt sauce that's used for both chickpea fatteh and eggplant fatteh.

    To emphasis even more how much tahini is loved in middle eastern cuisine, we also eat it for breakfast with bread, simply tahini mixed with data or carob molasses!

    Tahini is made by crushing and grinding lightly toasted sesame seeds into a paste. It's exactly the same method as making peanut butter or any other nut butter. Follow my tips below to get the best results!

    Watch How Easy Tahini is to Make!

    Ingredients You'll Need to Make Tahini At Home

    You'll need hulled sesame seeds, along with a few tablespoons of neutral oil. The purpose of the oil is just to get the blender or food processor started with grinding the sesame seeds.

    You'll also need either a high powered food processor or blender to make tahini!

    TIP: Make sure you buy hulled sesame seeds, which means sesame seeds without their outer shell.

    Ingredient shot for Tahini Paste, large white bowl with sesame seeds, smaller bowl with oil, small food processor, white and yellow towel in corner on a white tiled background

    Here's How to Make Tahini, Step by Step

    The first step is to place your sesame seeds in a sauté pan over low heat. You want to ensure you are constantly stirring the sesame seeds until they are fragrant and lightly toasted. This should only take 3-5 minutes.

    Sesame seeds in a grey sauté pan on a white tiled background with a white and blue spatula stirring the sesame seeds

    Once they are lightly toasted, immediately take them off the heat and transfer them to a heat proof bowl. You don't want them to darken too much or the Tahini Paste will taste bitter.

    Toasting sesame seeds is essential for optimal flavour. But over-toasting them will result in bitterness. Be sure to remove them once the smell intensifies. Their colour will not change too much!

    Lightly toasted sesame seeds in a grey sauté pan with a white and blue spatula in the pan on a white tiled background

    Next, place the seeds in a small food processor, or a small blender, and process them until they form a fine powder. This should only take a minute or so.

    Lightly toasted sesame seeds in a small food processor on a white tiled background
    Toasted sesame seeds in the food processor
    Sesame seeds ground to a powder in a small food processor on a white tiled background
    Processed sesame seeds after 1-2 minutes

    Add in 3 tablespoons of oil, reserving 1 tablespoon of oil if needed. Continue processing until a smooth paste is formed.

    How long this takes depends on how powerful your processor is, most will be able to get it to this point in 5 minutes or so. If needed, add in the extra tablespoon of oil if the paste is looking too thick. If you're using a powerful processor or blender, you may be able to use less oil!

    sesame seeds ground to a powder in a small food processor with a small bowl of oil to the side and some oil in the food processor on a white tiled background

    The tahini paste will come together quickly and is ready to use right away. Transfer to an air tight mason jar. This recipe yields 250 ml.

    tahini paste in a small food processor on a white tiled background

    How to Store Tahini

    Tahini can be stored at room temperature, in an air tight container or jar. It's best to store it in a cool and dry area, like a kitchen cupboard or pantry. You can also store it in the fridge, but I don't recommend that as it will make it thicker.

    Tahini is similar to all other nut butters, and it will separate as it sits. This is completely normal. Simply stir it well before using it.

    TIP: When storing tahini, flip the jar upside down to help prevent the tahini from separating too much!

    Tahini will keep for a long time on the shelf (months and up to a year), as long as it is air tight and not contaminated with moisture. The oil in tahini acts as a preservative! Make sure that you use a clean utensil when you use it to avoid contamination.

    How to Use Tahini

    There are so many ways to use tahini, but here are my must-try ways:

    • Make hummus and baba ghanoush
    • Make a tahini lemon and garlic sauce for your shawarma and falafel, or any other sandwich
    • Use it in a salad dressing. You can whisk it with lemon juice, salt, pepper, and garlic, or add any other spices!
    • Use it to make a garlic tahini yogurt sauce for dipping, like in this fatteh recipe
    • Use it as a substitute for peanut butter or any other nut butter in smoothies and desserts
    • Mix it with date molasses and spread it on bread or dip pita bread into it for the most delicious dip!
    • Try this easy and vegan tahini pasta!
    tahini paste in a small jar on a white tiled backdrop

    How to Get Rid of Bitterness in Tahini

    As an Arab who constantly uses tahini in my cooking, I've been asked over the years how to get rid of the bitterness in tahini. First of all... tahini should not taste bitter! If your store bought tahini is bitter, make sure you switch to a different brand.

    Some brands may be making tahini using unhulled sesame seeds, which will not yield the same traditional taste.

    Also, over roasting sesame seeds can make the processed tahini paste taste bitter. That is also not the proper way to make tahini! So if you can't find a smooth tasting tahini brand, make sure you make at home using this recipe.

    Other Recipes You Will Love

    • White ceramic bowl with a heaping serving of Fattet Hummus, served with a silver spoon and small bowls of garnish
      30 Minute Fattet Hummus (Using Canned Chickpeas!)
    • Creamy hummus served in a bowl and garnished with chickpeas parsley and lemon wedges
      Traditional Creamy Hummus
    • Tahini pasta served on a white plate garnished with basil and chilli flakes
      Tahini Pasta (Vegan & Dairy Free)
    • Easy Kale Tahini Salad

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    tahini paste in a small open jar with sesame seeds around it and some tahini paste in a small bowl in the corner

    Homemade Tahini Paste in 10 Minutes

    This quick and easy Tahini Paste comes together in 10 minutes and tastes far superior than store bought ones. Use it in your favourite hummus, dips, dressings and sauces!
    5 from 2 votes
    Print Pin Rate
    Course: Dip
    Cuisine: middle eastern
    Diet: Vegan, Vegetarian
    Keyword: tahini, tahini paste, Tahini Sauce
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 251kcal
    Author: Amina Al-Saigh

    Ingredients

    • 200 grams sesame seeds
    • 3 tablespoons neutral oil ie. vegetable or avocado oil

    Instructions

    • In a sauté pan over low heat, toast the sesame seeds stirring constantly until fragrant and lightly golden, do not over toast or your tahini paste will taste bitter
    • Pour into a small food processor and process for 1-2 minutes until the seeds are ground
    • Add in 3 tablespoons oil and continue processing until smooth. This should take about 5 minutes depending on the power of your food processor. If needed, add the extra tablespoon of oil if it is too thick.
    • Transfer to a 250 ml air tight mason jar
    • Store at room temperature for several months
    • Before using, make sure to stir the tahini well as the oil will separate over time

    Video

    Notes

    • You need a powerful food processor or blender to make tahini smooth
    • If you're using a blender, make sure you take the time to scrape the sides and press it down with a tamper
    • To help tahini not separate as much when stored, store it upside down in an air tight jar at room temperature

    Nutrition

    Serving: 1g | Calories: 251kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 4mg | Potassium: 156mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 325mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @HungryPaprikas or tag #HungryPaprikas!
    « How to Make Labneh at Home (5 minutes!)
    One Pot Mujadara (Middle Eastern Lentils and Rice) »
    6 shares

    Reader Interactions

      Leave a Comment & Rate this Recipe Cancel reply

      If you loved this recipe, please consider leaving a star rating and a comment as well as any recipe questions you have. Star ratings help people discover my recipes, and your support means so much to me!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Comments

    1. Autumn PALMER says

      February 25, 2023 at 9:46 pm

      5 stars
      Very easy and good. Used it in my humus.

      Reply
      • Amina Al-Saigh says

        March 04, 2023 at 4:05 am

        Perfect use for Tahini! Glad you enjoyed it!

        Reply

    Primary Sidebar

    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

    FIND OUT MORE

    Ramadan Recipes

    45 degree view of Green plate with rice, lentils and caramelized onions, chopped cucumbers and peppers with mint on top, on a dark green tiled background, the end of a spoon on the plate and some mint leaves in the top corner

    One Pot Mujadara (Middle Eastern Lentils and Rice)

    Orange-brown bowl filled with labneh topped with slivered almonds, parsley, with pita at the side, olive oil bottle, chilli flakes, parsley and lemon at the side

    How to Make Labneh at Home (5 minutes!)

    beef shawarma served in a green bowl with onion slices and chopped parlsey, along with bowls of tomato, tahini sauce, onions, pickles and pita bread

    Tender Beef Shawarma (Quick Stovetop Method)

    Harira soup served in a bowl, garnished with parsley with a spoon inside. A pot of soup in the top corner and another bowl in the bottom corner.

    Easy Moroccan Harira Soup

    Lamb kabsa served on a white platter with a silver spoon, surrounded by glasses of water and bowls of yogurt.

    Fragrant Lamb Kabsa (10 min prep time!)

    White ceramic bowl with a heaping serving of Fattet Hummus, served with a silver spoon and small bowls of garnish

    30 Minute Fattet Hummus (Using Canned Chickpeas!)

    Popular Recipes

    Crispy Kunafa served on a round plate, garnished with pistachios.

    Kunafa Recipe with Mozzarella Cheese (Easy!)

    Quzi which is lamb shanks served over yellow rice with almonds and raisins

    Quzi (Authentic Iraqi Lamb over Rice)

    cheese manakish served on a tray with tea cups

    Manakish with Cheese and Za'atar

    iraqi dolma served in a blue patterned plate

    Iraqi Dolma (Middle Eastern Stuffed Vegetables)

    Hashweh rice served in a platter garnished with almonds, raisins and parsley

    Hashweh Rice (Arabic Rice with ground beef)

    Maqluba served in a platter garnished with almonds and parsley. Forks, water cups, a plate with almonds in it, and a bowl with cucumber and yogurt is on the right top side of the frame

    Maqluba (Makloubeh) with Lamb (Arabic rice dish)

    Copyright © 2023 Hungry Paprikas · Support by Foodie Digital

    6 shares