Easy Tahini (Super Creamy)
Posted by Lisa on October 19, 2017 / 12 Comments
Homemade tahini is easy to make and can be used in many recipes. But for super creamy tahini (and not gloppy, separated tahini) follow the tips below and watch my quick video showing you how to make it.
Tahini is one of those ingredients that I like to consider a flavor-enhancer, because it’s nutty (or 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.
Watch my quick video and learn how to make Tahini
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 babaganoush as a condiment or sauce.
Because tahini is only made from sesame seeds and a little olive oil, it’s also naturally gluten-free, dairy-free and vegan.
After posting my 3-Minute Hummus recipe (where I use this tahini), I received numerous requests for this 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.
- 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.
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. And you’ll use that up quickly if you make my 3-Minute Hummus, Lemon Tahini Dressing or Chocolate Chip Tahini Cookies (recipes coming next week).
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 tray and pop out a cube when you need it.
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Tahini is super easy to make at home. Gently toast sesame seeds, add them to a high-powered blender with a little olive oil and you're done!
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.