Ingredients
- 4 cups raw hulled sesame seeds
- Sesame oil (untoasted)
- Salt, to taste
Equipment Needed
- Large skillet or pan
- High-powered blender (Vitamix or similar)
- Airtight jar for storage
Instructions
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Toast the seeds: Toast sesame seeds in a dry pan in small batches over medium heat. For a milder, smoother tahini, use a light toast. For a bolder, nuttier flavor, go for a darker toast. Stir constantly to prevent burning.
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Cool completely: Transfer toasted seeds to a plate and let them cool completely. This is crucial - hot seeds will seize and become bitter.
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Blend into paste: Add cooled seeds to a high-powered blender. Blend on high speed, using the tamper to push seeds down as needed. The seeds will first turn to powder, then gradually release their oils and form a thick paste.
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Add oil: With the blender running on medium-high, slowly drizzle in sesame oil (about 2-3 tablespoons) until you reach your desired consistency. The more oil, the thinner and smoother the tahini.
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Season: Add salt to taste while blending to incorporate evenly.
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Store: Transfer to an airtight jar. Store at room temperature for up to 1 month, or refrigerate for up to 3 months. Stir before each use as natural separation occurs.
Notes
- Hulled vs unhulled: Hulled seeds (skins removed) make smoother, lighter tahini. Unhulled creates a more bitter, nutrient-dense version.
- Blender power matters: A standard blender may struggle. If needed, add oil earlier to help it along.
- Oil choice: Use untoasted sesame oil for a neutral base that lets the toasted seed flavor shine.
- Yield: 4 cups sesame seeds makes approximately 2 cups tahini.
Uses
- Hummus base
- Salad dressings
- Spread on toast with honey
