How to make your own tahini

How to make your own tahini

Making your own tahini is super easy and much more affordable than store-bought. Plus, it’s healthier. So if your have some sesame seeds in your pantry, let’s see how to make your own tahini, at home.

Tahini essentially is a paste made of sesame seeds. Therefore, sesame seeds are the most important ingredients for making your own tahini. Tahini only requires 1 to 3 ingredients – sesame seeds and optional, some added oil and a pinch of salt if you want.

If your food processor or blender isn’t really powerful, you may want to use oil. Oil is used to make blending easier and quicker.

If you want to prepare the most nutritious tahini, you should use raw sesame seeds. The tahini made of raw sesame seeds is a bit bitter and takes longer to blend because seeds are uncooked and tougher..but, it’s healthier for you.

Otherwise, any kind of sesame seeds can be used. Store-bought toasted sesame seeds are okay, but I suggest you buy raw sesame seeds and then toast them yourself. This way you have a say how much or little you toast them.  

Hulled white sesame seeds are my favorite ones because when I use them the tahini is less bitter, creamier, whiter and they work so well, but unhulled sesame seeds are also great. Use what you have on hand.

I prefer to make my tahini salt-free, but it’s up to you. I’ve also tried to make it with and without oil and both are great.
Simple Vegan Blog

How to make your own tahini – Step by step

how to make your own tahini

Step 1: Choose the type of sesame seeds you want to make a tahini of

Step 2: If they’re raw, put them is a pan and toast until golden and fragrant, cca 5 min

Step 3: How toasted sesame seeds show look

Step 4: Put toasted sesame seeds in a food processor or a blender and blend until rough, crumbly paste starts to form

Step 5: Add a bit of oil and continue to blend

Step 6: How the final consistency of tahini should look like


  1. The amount of oil you’ll need to use depends on the power of your food processor or blender and the age of your sesame seeds – older seeds will require more oil. If you have a powerful machine and fresh seeds, you probably won’t need to use any oil.
  2. The difference between hulled and unhulled sesame seeds is that unhulled seeds are darker and still have the outer shell on them. This is why they’re harder to blend, taste more bitter but have more fiber, thus better for you.
  3. For added oil I use extra virgin olive oil. You can use whichever cold pressed vegetable oil.
How-To-Make-your own Tahini

Where can you use your own tahini?

  • Most popular and well-known way to use tahini is when making hummus, but it’s also used to make baba ganoush. Baba ganough is a dip similar to hummus, but made with eggplant instead of chickpeas.
  • Tahini is also a great oil substitute to make all kind of recipes. If you like the taste of sesame seeds, you can simply replace oil in a reciper with tahini any instantly get that toasty sesame flavour to the dish.
  • Or just use it as a dip or a spread. If you like tahini, as it is, I’m positive you’ll find man, many creative ways to use it.

How long will your tahini last without going bad?

  • Homemade tahini doesn’t have any preservatives or added stuff to prolong it’s shelf life. This means you should store it in a fridge. Refrigerated, it will keep for at least 1 month, but it can last forever, up to 6 months or even longer!
  • Like others nut butters, oil separation is normal, so the paste underneath might become pretty hard in cold temperatures if it hasn’t been stirred in a while.
  • How to know if it gone bad? If it tastes and smells rancid, don’t eat it, just make a new batch.

This post was sourced from Iosune’s website, Simple Vegan Blog. I often use her recipes because they’re simple, nothing too exotic and healthy. She’s the best!

If you liked what you’ve read, please leave a comment bellow so we can chat some more. Your comment help to push this post so more people can read it and find the info they were looking for.   

You can also find me on social platforms, under the “Vegan for beginners”..just click that FB icon below and I’ll talk to you soon.

I love hearing from you guys.

Till next time,

6 thoughts on “How to make your own tahini”

  1. I am not a person who is into making such thing like tahini. Tahini or tahin as they called in Muscat is mostly with oil, I prefer olive oil,  and the tahini here is kind of thick and rich in taste. A decent amount of salt is what a lot of coffeeshop and traditional restaurants are offering. I come to like tahini with Arabic Bread they called kubos. It is nutritious but also not so good for people with bp. As it is rich in oil and salt, at least to the place where I love to eat it. It is one of the favorite partners for bread among the Arab folks, and I have come to love it, it is very tasty indeed.

    • Hi gr8megawinner, kubos sounds tasty, I’ll have to find a recipe and try it out! The salt and oil can be a downside of tahini that’s why making it at home, on your own gives you free hands do make it healthier and just as tasty and whatever consistency you like.



  2. Hey there, thanks for the recipe!  Just out of curiosity, why would raw sesame seeds be more nutritious?  Also, have you found any noticeable difference in the tahini when you use different amounts of oil?  I might need to use a bit so I was wondering if it would change the output.

    • Hi Andrew, I think it’s because of high temperature they roast them at, to shorten the roasting time (thus, they can roast larger amounts of seeds). 

      If you want to go deeper on the topic, I found a good, short article about it. In a nutshell, raw seeds pack more protein, fat and minerals than toasted/ roasted sesame seeds.

      As for oil, say you use olive oil. Olive oil is in liquid state, even when you refrigerate it. So if you use more oil that needed your tahini would be more in a “salad dressing” state than a “spread state”. You could try using coconut oil, because it’s solid at lower temperatures but it will affect tahini’s taste.

      What you can try is to cook sesame seeds for couple of minutes, get them softer and then try to blend it.

      If you have any question let me know,


  3. I have not attempted to make my own tahini, but this post makes it look very easy!  So thank you.  I have used tahini in recipes, mostly to make my own hummus.  I am always interested in vegan recipes, because I am eating more fruits and veggies and want interesting ways to eat them.  Your step by step instructions and images were very helpful.  

    Is there a blender that you recommend?  Is it the blender you feature in the other post?  The Breville? Is there a store you recommend for buying the sesame seeds?  

    I was especially interested to read that I can use it as a dip.  I never thought of that.  This may be a new experience to try! I think this is an interesting article and hope there will be more articles on related vegan topics.  

    • Hi Barbara, thank you for leaving your comment. The blender that I use and know it’s very good is a Vitamix 5200. I also have a Blendtec but the blades sit to high to really efficiently blend small seeds. As for food processor, Breville or Cuisinart, both will do the work. 

      The thing is, if you try to make it is a machine that isn’t powerful enough, the seeds will be more thrown around the jar maybe sliced a little but you won’t be able to make a paste. 

      If you try to scale down on plastic, the best place to buy sesame seeds is in any bulk store – where you have a scoop and put a desired amount in a paper bag. Otherwise, any better grocery store should have them.

      Hope this helps,



Leave a Comment