After making your homemade tahini, you may not go back to store-bought again! It is so easy to make this vegan and gluten-free spread!
Recently I shared how to toast sesame seeds and their benefits. Today I am here with another how to post. Actually, you can think today’s post as the second part of my sesame seed post. After you see the ingredients you’ll see why.
What is Tahini
Tahini is a healthy, gluten-free, vegan paste made from hulled(white, without the exterior coat) sesame seeds.
How to Use Tahini
You can use tahini to make hummus, dressings, cookies, bread, halva, tahin-pekmez(a Turkish staple spread- a mixture of grape molasses and tahini) etc. It is so versatile.
I am planning to share desserts, bread and appetizer recipes with tahini.
Ingredients of Tahini
- Sesames Seeds-I toast them for a nutty flavor until they are lightly golden brown.
- Olive Oil-Makes the grinding step easy and creates a smooth paste
Both of these two ingredients are so healthy.
Sesame seeds are full of nutrients, low in carb, good for cell function. If you like you can read more about the health benefits of sesame seed in my previous post.
Olive oil is full of antioxidants, good for heart, lowers the bad cholesterol levels, improves the metabolism, slows aging. You can read more about the health benefits of olive oil by clicking the link.
Can You Use Any Other Oil other than Olive Oil?
Olive oil is the one that is mostly used. If you are thinking of using sesame oil, I remember reading it may have too much powerful effect. It makes sense as toasted sesame seeds have already their nutty flavor so another strong sesame flavor would be too much.
How Long Does Tahini Last?
You can keep tahini in an airtight container in the fridge for up to a month.
Tips for Making Tahini
- Toast the sesame seeds until lightly brown or almost they are close to that color. I emphasize this as this is the most important step of making the tahini. Your food processor or blender will do the other work.
- It is important to use the toasted seeds while they are hot as toasted sesame seeds give off their oil and the machine will process easily when they are hot. You may not need to too much oil.
- Add the oil slowly, as the need for oil depends on the machine. You are looking for a pourable consistency. Below you can see how much oil I use but as I mentioned it depends on the machine. So don’t hurry to add the oil.
- You can use either a food processor or a blender as long as your blender is high power.
- If the tahini is gritty(depends on the machine) and you prefer all smooth tahini, you can sieve it or you can use a blender. Even if your blender is not too strong, most probably it will work to make your tahini smoother.
How to Make Tahini
First, toast the sesame seeds in the oven or on the stove. Make sure not to toast them until dark brown but lightly golden brown. If the sesame seeds burn, your tahini will be very bitter and not appetizing at all.
I make tahini using 2 cups and I toast them on the stove in two batches so they can toast evenly. If you’ll make 2 cups, I suggest you the same as it only takes 7-8 minutes in total to toast 2 batches.
As the first batch is ready, place them into the food processor and toast the other batch. When they are ready, add into the processor too. You don’t need to wait for the sesame seeds to cool.
We want to use them while they are hot, just like the peanuts in my how to make healthy homemade peanut butter post so the machine can easily process them.
After 2 minutes the sesame seeds will look crumbly. Scrape from the sides and add 2 tablespoons of olive oil. Process for almost 2 minutes.
The sesame seeds will start to become together but still, need 1 more tablespoon of olive oil.
Add 1 tablespoon and process for almost 2 minutes, it will be almost creamy.
Finally, it will be pourable from a spoon. Even then process for another minute to make it smooth. As you can see in the first picture it is gritty. As you process it will be smoother.
If you don’t find it smooth enough, you can sieve it, or if you have a blender you can blend it there. You can make the whole process with your blender if you have a high power blender.
Measuring cup makes it easy to pour it in an airtight container.
If you like recipes with sesame seeds, you should check my other recipes:
You can make homemade tahini with only 2 ingredients and use to make dressings, desserts, bread, etc.
- 300 grams( 2 cups) hulled sesame seeds
- 3 tablespoons olive oil*
Toast the sesame seeds in the oven or on the stove until they are lightly golden brown. It is better to toast in 2 batches to toast them evenly.
Stove Method: Toast the sesame seeds in a large pan over medium-low heat. Stir in 20-30 second intervals to avoid burning. When they give off their aroma and change color, start to stir often. When they will be lightly golden brown in almost 3-4 minutes, remove from the heat and place them into the food processor (or into the blender-if you have a high power blender).
Oven Method: Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper and place the sesame seeds. As they give off their aroma in almost 3 minutes, open the oven door and stir with a spoon to toast them evenly. Repeat this stirring 3 more times. When they become lightly golden brown, remove from the oven and place into the food processor (or into a blender-if you have a high power blender).
Process them for almost 2 minutes. They will look crumbly. Scrape from the sides with a spoon and add 2 tablespoons of olive oil and process for 2 minutes. It should become together and have a thick consistency. Add 1 more tablespoon and process until it has a pourable consistency. If it is not pourable, you should add an extra tablespoon or more until you reach the consistency. You may use less oil if you reach the pourable consistency before 3 tablespoons. If it is gritty, you can sieve the mixture or use a blender to make it smoother.
You can store the tahini in an airtight container in the fridge for up to a month.
*The amount of olive oil needed depends on the machine. We are aiming a pourable consistency as possible as creamy. You should check the consistency and decide if you should add more or less than the amount stated in the recipe card.