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Tahini Recipe (Super Easy & Creamy)

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 my Hummus, Tahini Sauce, Lemon Tahini Dressing, Chocolate Chip Tahini Cookies and so many other recipes.

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

What is Tahini?

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.

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.

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

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.

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

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 tray and pop out a cube when you need it.

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes

Watch my video and learn how to make Tahini

Tahini is really easy to make, but watch my quick video below for step-by-step instructions.

More Easy Vegan Sauce Recipes

Tahini is super easy to make at home and cheaper than buying in the store. But I have a few tips for the creamiest, best tahini recipe. #Tahini #TahiniRecipe #SesameSeeds #Vegan #HealthyRecipes
5 from 4 votes

Tahini Recipe (Super Easy & Creamy!)

Prep Time: 2 mins
Cook Time: 6 mins
Total Time: 8 mins
Servings: 16 servings
Author: Lisa Bryan
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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 above to see how easy it is to make!


  • 4 cups hulled sesame seeds
  • 3 tbsp olive oil


  • 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. 


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.
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39 comments on “Tahini Recipe (Super Easy & Creamy)”

  1. Hi! Just tried your recipe and followed to the T. However, my tahini turned out way darker than yours and while it smells amazing, there is this bitter/tart taste in it. I fear I might have over-roasted the seeds a bit – could that be a reason?
    I have made a hummus with it and again, there is this “off” bitter taste in it (while again, smells amazing!) Any advice? Should I throw it away and redo?

    • Hi Liliana – if it’s darker, you may have over-roasted it. Tahini is naturally a bit bitter, but it shouldn’t be distinguishable in the hummus. I’d redo it. :)

      • Thank you Lisa, you confirmed my suspicion, I’ll redo it and be extra careful to keep turning the seeds so they don’t over-roast!

      • Of course Liliana! Do let me know if you come across anymore problems :)

      • I am SO HAPPY to report that my second try it turned out exactly the same color as yours and tastes so good! I literally only roasted it for 5-6 minutes, stirring constantly. Can’t wait to redo your hummus recipe with it and try adding it to salads! Thank you Lisa!!

        P.S. It did heat up pretty strongly during blending, there was even vapor coming out of my Vitamix after first minute (before I added olive oil and blended for another minute). Is it normal? I was using the tamper and constantly pushing the seeds towards blades. Maybe I should have done 30 seconds, then pause, open the lid readjust the mixture to be all pushed down and even, then blended for another 30 seconds?

      • Hi Liliana – So excited to hear that your tahini recipe came out perfectly! If your Vitamix was heating up strongly during the first mix, maybe just turn down the blending a notch or as you said, pause, and re-blend as you go!

        Can’t wait for you to make the hummus recipe now!

  2. Perfect! I only had a few tablespoons of sesame seeds, but I was able to adapt it. It was great! Very helpful. But I used too much oil so I couldn’t crush the seeds. I was going to use the tahini to make a peanut tahini sauce so when I added the peanut butter, it was thick enough to mix in the professional blender.

  3. My Tahini is not creamy, not white and incredibly bitter.
    I used the vitamix, hulled roasted seeds, oil…

    • Hi Simone – you can see that my tahini is not white either, it’s more of a beige color. Tahini is naturally fairly bitter, which is why it’s typically added to other ingredients as in my lemon tahini dressing or hummus recipe. If you haven’t yet made my hummus, you could always add it to that recipe to use it up. :)

  4. Shoot 
    Posted on the wrong recipe 😬
    Was supposed to be on your hummus recipe 
    Will repost over there

  5. Just tried this recipe. Added extra garlic 😋
    Spot on delicious- as always. 
    Didn’t know you could freeze this – so excited about that. Have a large family and lots of guest so this will be perfect to have on hand. Going to try the beet hummus next. 

  6. Look forward to making this recipe and many more.

  7. Hi Lisa, How long does this tahini last for in the fridge??

  8. Hi!  My Vitamix is still in the box from Christmas. I want to make hummus for New Years and found your recipe and the tahini recipe. Do you use the wet or dry container for the tahini?  I was curious since you startbout with no liquid at all and then add the oil at the end.  Also, what size container?
    Thanks so much!!

  9. I only have unhulled sesame seeds. Do I still toast them?

  10. Hi, I was wondering if you could half the recipe. I have a Vitamix but know that if I try to do too little in it, it is not effective. Thanks for the recipe, it’s been a while since I’ve made tahini, and will be the first time in a Vitamix.

  11. I made this with unhulled seseame seeds (I didn’t realize until I was already halfway through with the recipe that I got the wrong kind) and they wouldn’t blend even after extra oil and almost 3 minutes of blending. They started to smoke even though I was constantly using the tamper. Not sure what I did wrong or if it was just the type of seeds I got that caused this to happen….? 

    Rating: 5
  12. Never mind, your blog states, this will last about a month in refrigerator. Thanks for posting this

  13. How long will homemade tahini keep in refrigerator?

  14. Oh cool! I use Tahini all the time but I’ve never tried to make it on my own!

  15. I’m amazed by how smooth your tahini is! So easy to make – looks utterly gorgeous.

  16. That tahini sure does look super creamy and delicious!

  17. So simple and so tasty – thank you for sharing!

  18. Why have I never tried making my own tahini before?? I LOVE this idea!!


  19. Definitely can’t beat fresh!