Tahini Recipe (Super Easy & Creamy) (2024)

Home Recipes Courses Sauces, Dressings and Seasonings Tahini Recipe (Super Easy & Creamy)

by Lisa Bryan

149 Comments

Updated Nov 17, 2023

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Tahini is easy to make at home and can be used in many recipes. For super creamy tahini (and not one that’s gloppy and separated) use a high-powered blender and follow my tips below. I’ve also got a quick video to show you how to make it.

Homemade tahini is fresh, smooth and tastes better than anything you can buy in the store. It’s frequently used as a sauce or dressing. You can also use it in myHummus, Tahini Sauce, LemonTahini Dressing, Chocolate Chip Tahini Cookies and so many other recipes.

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WHAT IS TAHINI?

Tahini is one of those ingredients that I like to consider a flavor-enhancer, because it’s seedy simplicity makes everything taste delicious. It’s also super easy to make at home with a few tips I’ll share below. And you know my philosophy, fresh is best – so there’s no need to buy it from the store again.

So what exactly is tahini?Quite simply, it’s just toasted and ground sesame seeds.Tahini is a staple ingredient in Mediterranean and Middle Eastern culture (I enjoyed my fair share of it when I lived in the Middle East) and it’s frequently used as an ingredient in hummus or served alongside falafel, pita or baba ganoush as a condiment or sauce.

TAHINI INGREDIENTS

This couldn’t be an easier recipe – there’s only two ingredients! Tahini is made from sesame seeds and a little olive oil. That makes it naturally gluten-free, dairy-free and vegan.

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After posting my Hummus recipe (where I use this tahini), I received numerous requests for a tahini recipe and video. And you know me, I’m happy to oblige. Especially when that means I now have a fresh jar of tahini in my fridge for a variety of recipes.

But I do have a few tips on making super creamy tahini, because if you’ve done any Google searching you’re likely to see examples of gloppy, separated and overly oily tahini. Stuff that doesn’t look very appetizing. So let me help you out.

Tahini Tips

  • Use a high-powered blender. Like my favorite Vitamix. Food processors are great, but they’re just not as powerful as blenders, so can’t deliver the creaminess (without double or triple the oil) that makes for the best tahini. Case in point: when you use a Vitamix to make tahini, you only need 2 tablespoons of olive oil for 4 cups of sesame seeds. If you use a food processor, you’ll use that same amount of oil for 1 cup of sesame seeds.
  • Use hulled sesame seeds. Hulled sesame seeds will make a smoother tahini and taste less bitter.
  • Gently toast the sesame seeds. Sesame seeds will burn quite quickly, so make sure to keep an eye on them on the stove. You only want them turn a slightly golden color to help release their natural oils.
  • Use a high quality oil. I prefer olive oil or avocado oil.
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How to Store Tahini

The tahini recipe below calls for 4 cups of sesame seeds, which may sound like a lot. But remember that once it’s blended, that’s only about 2 cups of tahini.

Homemade tahini will stay fresh in the refrigerator for up to a month, but you could always freeze leftovers. Just do what I do for fresh herbs and compound butters – freeze the tahini in an ice cube trayand pop out a cube when you need it.

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More Easy Vegan Sauce Recipes

  • Vegan Alfredo Sauce
  • Basil Pesto
  • Marinara Sauce
  • Salted Caramel Sauce

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Tahini Recipe (Super Easy & Creamy!)

4.91 from 32 votes

Prep: 2 minutes mins

Cook: 6 minutes mins

Total: 8 minutes mins

Servings: 16 servings

Author: Lisa Bryan

Description

Tahini is super easy to make at home. Gently toast the sesame seeds, add them to a high-powered blender with a little olive oil and you're done. Watch the video below to see how I make it in my kitchen!

Video

Ingredients

Instructions

  • Gently toast the sesame seeds (stirring constantly) on medium low for 5 minutes, or until slightly golden. Then, let them cool to room temperature.

  • Once the sesame seeds have cooled, add them to your Vitamix. Blend on high for one minute, using the tamper to push the seeds into the blades, creating a tahini paste.

  • Add the olive oil and blend for another minute to create a creamy consistency.

Lisa’s Tips

  • The recipe makes approximately 2 cups of tahini.

Nutrition

Serving: 2tbsp | Calories: 251kcal | Carbohydrates: 4.4g | Protein: 7.7g | Fat: 24.6g | Saturated Fat: 3.6g | Sodium: 17.7mg | Fiber: 4.4g | Sugar: 0.2g

Course: Appetizer, sauce

Cuisine: American

Keyword: Tahini, Tahini Dressing, Tahini Sauce

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

Why is my tahini not creamy? ›

Adding a few tablespoons of mild-tasting oil is helpful.

This helps the tahini become more smooth, creamy, and drippy.

How do you make tahini less hard? ›

If you purchased tahini that seems dry and crumbly, you may want to thin it with oil so it develops a creamier texture. Whisk or stir in 1 tablespoon (15 ml) at a time of your favorite oil. Keep adding any of these oils until the tahini is smooth and thin: Sesame oil, which gives a nutty flavor.

What thickens tahini? ›

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

Why is my tahini sauce not smooth? ›

Knowing that tahini seizes, and how to fix it, is the key to how to make a great sauce with the desired consistency: smooth! Fix the seized mixture with the addition of ice cold water. ​You may only need a little water to smooth out the mixture; it's best to start with less water and add more as needed.

What cuts the bitterness of tahini? ›

If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

How do you keep tahini from getting hard? ›

Tahini that hides in the fridge for too long (or stored in fridges that feel more like freezers) can turn chunky and hard. So hard you'll feel like you need a cement mixer to get things moving again. That's why, if you are storing your tahini in the fridge, make sure the temperature of your fridge is not too cold.

What if my tahini is hard? ›

What happens after owning tahini for longer than its shelf life? The texture of the tahini and the natural oils might start to harden, so the tahini might get thick and stiff making it more difficult to stir or mix. As long as it hasn't been exposed to moisture or excessive heat, the tahini should still be safe to eat.

What happens if you put too much tahini in hummus? ›

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

Can too much tahini be bad for you? ›

Risks and Side Effects

Most nuts and seeds, including sesame seeds, are high in omega-6 fatty acids, which are described as “pro-inflammatory” because they can contribute to certain problems when they're consumed in high amounts. For that reason, nuts and seeds, including tahini, are best when eaten in moderation.

Why does lemon juice make tahini thicken? ›

When tahini is mixed with lemon juice (or any acid), the acid begins to break down the emulsion of oil and solids in the tahini. This can cause the mixture to seize or thicken and clump together suddenly as the oil separates from the other components.

Should tahini have oil on top? ›

Because tahini contains no extra ingredients or emulsifiers, it can—and usually will—separate into oil (on the top) and solids (at the bottom), just like an all-natural peanut butter. A quick stir or shake should be enough to return it to a cohesive pourable or spoonable state.

Do you stir tahini before using? ›

Once you get your jar of tahini home, you want to open it up and give it a stir to make sure it's incorporated. (If the oil has fully separated, such as in the photo above, Food editor Joe Yonan uses an immersion blender to reincorporate it, after which he says it stays emulsified.)

Why is homemade tahini bitter? ›

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

Why is my tahini seizing? ›

As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don't worry about it! It's totally normal. Keep whisking, and you'll have a smooth, creamy tahini salad dressing in no time.

Does tahini thicken in the fridge? ›

We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

Why is my tahini watery? ›

If you keep adding water, eventually you'll cross over the threshold of thickening it; enough water in the system will cause the tahini to loosen and thin out. This is similar to what happens when chocolate seizes.

Why is my homemade tahini gritty? ›

The velvety smooth texture is achieved by using raw, HULLED white sesame seeds. You can also buy them unhulled, which means the thin outer shell is left on, but you will end up with a grittier end result.

References

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