Tahini - sesame paste

If you are used to making hummus at home, you have probably found yourself searching for tahini. I encountered the classic situation: store-bought options are quite expensive, and I never know for sure what they contain. So, I ended up making sesame paste at home. It’s not complicated, and the result is much more convenient.

Quick Info

Total time: about 20 minutes
Preparation time: 6-8 minutes baking + the rest for blending and cooling
Baking time: 6-8 minutes
Servings: 1 small jar (about 120-130 g)
Difficulty: easy
Recipe type: base for hummus or other dishes

Ingredients

100 g raw sesame seeds (white)
3-4 tablespoons olive oil (preferably, but neutral oil works too)

Preparation method

1. Preheat the oven to 180°C to ensure it’s well heated before adding the seeds.
2. Spread the sesame seeds in a single layer on a baking tray lined with parchment paper. It’s important not to have a thick layer so they toast evenly.
3. Bake the seeds for 6-8 minutes. Open the oven door every 2 minutes and stir to prevent burning. They should not turn brown - if they do, they will become bitter.
4. Immediately after removing them, transfer them to a cool bowl or a clean tray to stop the baking process.
5. Let them cool completely.
6. Place the cooled seeds in a powerful blender, grinder, or, if you don’t have one, in a mortar. I usually use the grinder from my food processor, and it works well.
7. Blend until the seeds are crumbly and begin to form a paste.
8. Add the oil, one tablespoon at a time, and continue blending after each addition. Stop when you achieve the desired consistency (I usually add 3 tablespoons). The paste should be smooth, fairly thick, not runny, but easy to scoop with a spoon.
9. Place the tahini in a well-sealed jar.
10. Store in the refrigerator. It lasts for several months without issues.

Why I make this recipe often

Homemade tahini costs much less than store-bought, and I know exactly what I’m putting in it. I use it constantly in hummus, but also in other sauces or dressings. It keeps well in the fridge, so I make a small batch at a time and use it gradually.

Tips and variations

Tips

- Watch the seeds closely in the oven. A few extra seconds can completely change the taste.
- Allow the seeds to cool completely before blending; otherwise, the oil will separate more quickly in the jar.
- If you want very fine tahini, use a powerful blender or be patient while blending.

Substitutions

- Olive oil can be replaced with a neutral-tasting oil if you don’t like the strong flavor.
- Black sesame seeds can also be used for a different color and taste, but they are rarer and have a stronger flavor.

Variations

- For a more intense flavor, you can toast the seeds a bit longer (without burning them).
- If you like a slightly crunchy texture, do not blend all the way to a fine paste.

Serving ideas

- Classic hummus or with various flavors.
- Tahini-based salad dressing with lemon and garlic.
- Cold sauces for vegetables or falafel.

Frequently asked questions

1. Can I use store-bought roasted sesame?
It’s better to use raw sesame and toast it at home because you have more control over the roasting level. Over-roasted sesame from the store can be bitter.

2. What type of blender works best?
A small bowl blender or an electric grinder is ideal. In a large blender, the small amount of seeds does not process evenly.

3. Can it be made without oil?
The result will be drier and grainy. For creamy tahini, oil is important.

4. What should I do if the oil has separated in the jar?
Stir vigorously with a spoon before use. It’s normal for it to separate after a few days.

5. Does homemade tahini go sour or smell bad?
If the seeds were fresh and the jar is well sealed, it keeps well in the fridge. If it develops an unpleasant smell or mold, throw it away.

Nutritional values

Estimate for one tablespoon (about 15 g):

- calories: approximately 90 kcal
- fat: 8 g (mostly unsaturated)
- protein: 2.5 g
- carbohydrates: 2 g

Values are approximate and may vary depending on how much oil is used.

Storage and reheating

Tahini can be stored in a jar with a lid in the refrigerator for several months. It does not need reheating. If it becomes denser, leave the jar at room temperature for a few minutes before using it or stir with a spoon. I do not recommend freezing, as the texture may change.

 Ingredients: 100 g raw sesame seeds 3-4 tablespoons olive oil