---
title: "Tahini"
date: 2026-03-15
tags: ['vegan', 'gluten-free', 'mediterranean']
prep_time: "10 min"
cook_time: "15 min"
servings: 16
---

# Tahini

## 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

1. **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.

2. **Cool completely**: Transfer toasted seeds to a plate and let them cool completely. This is crucial - hot seeds will seize and become bitter.

3. **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.

4. **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.

5. **Season**: Add salt to taste while blending to incorporate evenly.

6. **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

![Tahini](Tahini-1.jpg)