Move over nut butters, it’s time for seed butters! Did you know that nearly all nuts and seeds can be made into nut and seed butter? And that there are lots of different kinds out there?
Today, we are going to make a simple and easy tahini, which is essentially a sesame seed butter. You may not have heard of it, but you have definitely eaten it if you have tried hummus! Let’s see what it is used for and how you can make your own at home.

What Can Tahini Be Used For?
Tahini has been used for foreverrrrr in recipes from the Middle East, North Africa, and the Mediterranean region. It can be used to make hummus, sauces, dressings, and even desserts! You may know it best as a key ingredient in hummus, though, as most decent hummus will have tahini as a key ingredient, which gives the hummus its nutty flavor.
I love to use it as a base for exciting salad dressings. You can thin it out with more oil and add things like lemon juice, yoghurt, and yummy herbs and spices. You can even add certain Southeast Asian spices and condiments to make a satay-inspired sauce! The possibilities are numerous.
Do I Need Any Special Equipment To Make Tahini At Home?
You will need a blender or food processor of 700 watts or more. It could be done with a less powerful one, but it would be time-consuming, and you’d risk your blender overheating and generally not coping with the task.
Typically, tahini is made using raw, hulled sesame seeds. Usually, these are the ones you find at grocery stores, and then we toast them to enhance the flavor.
Ingredients To Make Tahini At Home
- 3 cups of raw, hulled sesame seeds (makes just over a cup of tahini)
- 1 teaspoon of olive oil or neutral oil of your choice (be aware a non-neutral oil may add flavor)
How To Make Tahini At Home
Step 1: Toast the sesame seeds in a large pan over medium heat until they turn a light golden color. Stir them constantly during the process to prevent burning. You can also do this in an oven, but monitoring and agitating them is more complicated, so a pan is best.


Step 2: Transfer to a bowl and allow to cool. The seeds will continue to cook a little, so it is important to take them off the heat as soon as they are light golden brown.

Step 3: Once the toasted seeds have cooled, transfer them to a high-speed food processor or blender.

Step 4: Blend for 5 to 7 minutes, scraping down the sides every minute to give your food processor a break.

Step 5: The sesame seeds will slowly form a paste. At this point, you can add your optional oil to help it along.

Step 6: Once your desired consistency has been reached, transfer the tahini to an airtight container where it can last three months in the fridge, as long as it is stored correctly!

Watch the Video Version…
Notes/Tips/Troubleshooting
- Remember, even after removing from heat, the seeds will continue to cook, so don’t over-toast them.
- The more toasted the seeds are, the more robust flavor your tahini will have. You can make this with untoasted or very lightly toasted seeds, but it will take much longer to form a paste. If you have burnt seeds, your tahini will taste burnt!
- Don’t rush the blending process, as it requires time to get the desired consistency.
Nutritional Facts
Per 2 tablespoons of tahini, you have roughly:
- 176 calories
- 16 grams of fat (2 grams of which is saturated)
- 6 grams of carbs
- 3 grams of fiber
- 0 grams of sugar
- 5 grams of protein
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FAQs
Yes, in my experience, making your own tahini is cheaper in the long run, as store-bought versions can be quite pricey. Of course, it does make a difference if you can find a cheap seed supplier.
Tahini can be made with raw sesame seeds, but lightly toasting them before blending them into a paste makes the flavor better. So I suppose it’s a bit of both!
You can use other nut butters, such as macadamia nut butter, sunflower seed butter, or almond butter, as a substitute for tahini. However, remember that the flavor will be different due to the difference in ingredients.
Yes, tahini is a healthy fat. It is rich in dietary fiber and minerals such as zinc, selenium, iron and copper. It also contains vitamin E!

How to Make Homemade Tahini (Completely Vegan!)
Ingredients
- 3 cups of raw, hulled sesame seeds
- 1 teaspoon of olive oil or neutral oil of your choice (be aware a non-neutral oil may add flavor)
Instructions
Step 1: Toast the sesame seeds in a large pan over medium heat until they turn a light golden color. Stir them constantly during the process to prevent burning. You can also do this in an oven, but monitoring and agitating them is more complicated, so a pan is best.
Step 2: Transfer to a bowl and allow to cool. The seeds will continue to cook a little, so it is important to take them off the heat as soon as they are light golden brown.
Step 3: Once the toasted seeds have cooled, transfer them to a high-speed food processor or blender.
Step 4: Blend for 5 to 7 minutes, scraping down the sides every minute to give your food processor a break.
Step 5: The sesame seeds will slowly form a paste. At this point, you can add your optional oil to help it along.
Step 6: Once your desired consistency has been reached, transfer the tahini to an airtight container where it can last three months in the fridge, as long as it is stored correctly!
Notes
- Remember, even after removing from heat, the seeds will continue to cook, so don’t over-toast them.
- The more toasted the seeds are, the more robust flavor your tahini will have. You can make this with untoasted or very lightly toasted seeds, but it will take much longer to form a paste. If you have burnt seeds, your tahini will taste burnt!
- Don’t rush the blending process, as it requires time to get the desired consistency.
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