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Easy Homemade Tahini Recipe

  • Author: Katja from Savory Lotus
  • Yield: 1 cup 1x




  1. Toast sesame seeds by heating a large dry skillet on low-medium heat. Add sesame seeds and toast (stirring constantly) until fragrant and slightly golden (not brown) – about 3-5 minutes.  Transfer to large baking sheet to cool completely. Be careful as sesame seeds burn very easily.
  2. Once cooled, add sesame seeds to food processor and process until you get a thick, crumbly paste- about 1 minute. Add 2 tablespoons of oil and process until creamy smooth.  Add oil one tablespoon at a time until you reach desired consistency.
  3. Store in airtight glass jar for up to a month in refrigerator.


The amount of oil you use depends on the consistency that you like.  I prefer mine quite runny, so I add 4-5 tablespoons of oil.  Start with 2 tablespoons and add more oil one tablespoon at a time until you get it just right.