Recipe
How To Make Tahini
A simple recipe for tahini using sesame seeds and oil.
Ingredient batch: 1.5× original. Base yield: 16 Tbsp (1 cup).
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 Tbsp (1 cup)
- Cook
- 5 minutes
- Total
- 10 minutes
- Additional Time
- 5 minutes
Ingredients
- 1 1/2 cup raw hulled sesame seeds
- 1 1/2–3 Tbsp olive oil
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 16 Tbsp (1 cup).
- 1 cup raw hulled sesame seeds
- 1-2 Tbsp olive oil
Instructions
- Toast sesame seeds in a pan on medium heat for about 5 minutes, stirring so they don't burn. Remove seeds from heat and allow to cool for a minute.
- Add the seeds to food processor and blend until smooth. Slowly add in the oil until a liquid like consistency is achieved.
Notes
If you have sesame seeds that were already toasted when you bought them, you can use them - but you should still warm them up in a pan on medium-low heat. It will help them release their oil when blending. Store the unused tahini in a jar with a tight-fitting lid in the fridge for up to 1 month.
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