Make Your Own Tahini (no added oil)

By the Gracious Vegan

Raw sesame seeds on the left, seeds roasted for tahini in the middle, and seeds roasted for roasted sesame paste on the right.

I’ve been on the trail of sesame seed pastes for a while now. I discovered commercial Chinese roasted sesame paste (it tastes a lot like sesame oil but contains the whole seed) and eventually decided to try making my own. It worked! I realized that the same approach could be used to make tahini. Most homemade tahini recipes call for several tablespoons of added oil. They aren’t necessary—you just need patience, not extra oil. The price of roasted sesame paste is significantly higher than tahini, so you save more by making your own roasted sesame paste. Still, I like the fresh flavor of this homemade tahini, and I always have sesame seeds in my freezer, so I’ll always have a Plan B if I run out of tahini.

Note that the technique for making tahini is the same as for making roasted sesame paste—the difference is the roasting time. For tahini you only need to roast the sesame seeds until they are a very light golden brown.

Makes about 2/3 cup of tahini

Roast the sesame seeds in a large (at least 12”) skillet on medium heat on the stove, stirring often. Take them off the heat when the majority of seeds turn a very light golden brown (see photo above—aim for the middle picture). Timing will depend on your heat and pan. Don’t cook them too long, because they can get bitter. (You can also roast them on a sheet pan in the oven at 350° or 375°—stir every couple of minutes and watch carefully.)

• 1.5 cups (or more) sesame seeds — I highly recommend hulled white sesame seeds, because the hulls create a bitter taste in the final result

Let the seeds cool at least 15 minutes.

Then put them in the food processor and process for as long as it takes to turn the seeds into a paste. I have an older-model Cuisinart, and it takes 4-5 minutes. I was amazed that eventually the seeds turned into a paste.

I store my tahini in the pantry, and it lasts over a month. (I haven’t tested it longer than that.) Oil may form on the top — just stir it in before you use it, like with natural peanut butter.

Timing: About 30 minutes

Gluten-free