How To Make Tahini? Traditionally, it is made with only 2 ingredients: sesame seeds and oil. This sesame paste is such a simple sauce, but packs and enormous nutrition punch
It’s time this amazing nutrition packed sauce gets its due!
What makes falafal taste magnificent? What gives hummus it’s signature taste?
Its this unassuming, fuss-free, 2-ingredient sauce ready in 5 minutes!
Let’s give a nod to this the mighty tahini!
What is tahini?
Tahini is a paste made with hulled sesame and water. It’s often referred to as sesame butter because sesame is blended to a buttery texture.
Making tahini is the least stressful recipe because you just dump 2 ingredients in a blender and let it do the work. Within minutes, you have the perfectly smooth tahini paste.
I like to flavor mine with things like garlic and cumin. Also, lemon adds a nice tang to it. For a little color, add turmeric or even beet juice.
Answering Common Questions
A good tahini sauce doesn’t take hours to prepare! It comes together in 5 minutes or less. Traditionally, it is made with only 2 ingredients: sesame seeds and extra virgin olive oil.
It should be kept at room temperature and away from direct sunlight. As long as the lid is closed tightly, it can last for months.
Tahini can be a paste, sauce or liquid dressing. The more water you add, the more liquidy it turns out. If you are using it as a spread, add less water. To put it in something like a carrot cucumber salad, make it more creamier by adding more water.
Tahini is very much vegan. It is made with sesame seeds and oil, which are both vegan. So, feel free to eat as much as you want and you won’t feel guilty.
Hulled sesame have their rough outer shell removed. This makes it easier to blend and they are also easier to digest. Unhulled sesame seeds are harder to blend and consumer. However, unhulled sesame seeds are a calcium and iron powerhouse.
If you are confused about veganism, I have a handy guide which lists what items are vegan and vegetarian friendly.
How can tahini be thinned?
- Add about a few teaspoons of water to the tahini.
- The amount of water needed will depend on the thickness of tahini.
- Whisk or blend it. You can also stir it vigorously with a silicone spatula.
- After adding water, it should be have the thickness of ketchup.
Sometimes, tahini can be thick or gloopy. The good n
Make ahead and storage
The good news is that you can make this ahead and store it for months. I like to store it in small glass jars like this one from (Affiliate Link) Amazon.
Tahini has a long shelf life. Put it in a glass bottle and place it in a cool, dry place which is away from the sun. This way, it can last for 6 months or longer.
Further good news is that it doesn’t need to be refrigerated. Actually, it’s better to keep it at room temperature. If refrigerated, it gets clumpy.
The only bad news is that, no much how much you make, it will never be enough. This paste is so addictive that everyone devours it up quickly.
How to use tahini
- Put it in a hummus recipe
- Make pasta tahini like this orzo salad.
- Flavor potatoes by making batata harra.
- Make an easy energy bites recipe.
- Use it as a salad dressing in a kale salad.
- Flavor lentils with it.
- Roasted green beans taste so much better because of it.
Tahini is a great replacement for eggs when it comes to baking. Don’t believe me? Try these AH-Mazing chocolate oatmeal cookies and you won’t think they are eggless.
Sharing is caring
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How To Make Tahini
Ingredients
- 1 cup Sesame Seeds Hulled
- ¼ cup olive oil adjust for consistency
- 2 cloves garlic thinly sliced
- 2 tsp cumin powder Optional
- ½ tsp salt Optional
- ½ tsp black pepper Optional
- 1 tsp lime juice Optional
- 2 Tbsp water Optional
Instructions
- Heat a heavy bottom pan on medium heat and add the garlic to it.
- When the garlic starts to brown, add the hulled (*see notes) sesame seeds
- Toast the seeds for about 3 minutes or until slightly browned. Stir constantly
- Remove from the heat and let them cool for a few minutes
- In a processor, add the garlic and sesame seeds
- Grind them for about 1 minute
- Add the oil in 2 batches. Grind after each batch
- Add the cumin powder, salt and pepper (if using)
- Grind again until well blended
- Add lime juice and grind one last time
- If using, add water now (** See note)
- Refrigerate and store in an air tight container
Interesting recipe, I was surprised that you did not put in links to Ex: the food processor you use. The reason I ask this is because not all are able to do a good job of the grinding.
A regular food processor like this one will the job nicely – (AFFILIATE LINK) – https://amzn.to/3mVEAGl
How long will it keep
Thank you, Betty. I try to use it within a week.
This is not the real authentic tahini. The real tahini we buy in supermarkets locally are mashed sesame seeds only. They settle if left unattended for a long time. Before using mix again.
My recipe uses less oil than the store bought one and it also adds a little flavor. I wanted to make a healthier option and I succeeded at it. If you read my post, you will notice that I wasn’t going for authentic tahini. Authentic tahini has been done many times and its always on the oily side. Instead, I was going for my ideal version of tahini.
I have always made Tahini sauce by using the same two ingredients and it has never disappointed me. Never tried adding garlic and cumin powder (as cumin powder is more like Indian spice, which we use in Indian curries) but didn’t know that we can use the same for Mediterranean cuisine too. I will give a try to this recipe.
Thank you, Kirti. Cumin powder is very Indian and Mexican ingredients, but, its slowly inching its way into other world cuisines. Mediterranean recipes have used it in meat curating recipes, so, its fun to put it into a tahini recipe too. Personally, I am a huge fan of fusion recipes.