Homemade tahini in a bowl next to toasted and untoasted sesame seeds
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5 from 7 votes

Homemade Tahini

Learn how to make this fast and easy tahini recipe that’s just as good as store brands!  
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiments
Cuisine: Mediterranean, Middle Eastern
Keyword: tahini
Servings: 32 (1-tablespoon) servings
Calories: 61kcal
Author: Jennifer Farley


  • 2 cups raw, hulled white sesame seeds (10 ounces or 280 grams)
  • 2 tablespoons neutral-flavored oil (see notes for recommendations)
  • Optional: 1/8 teaspoon kosher salt


  • Place the sesame seeds in a medium or large skillet. Set on the stovetop over medium heat and toast, stirring and/or swirling the pan periodically, until golden brown and fragrant, 8-10 minutes. Monitor closely to avoid burning the seeds, but also keep in mind the the more you toast them, the less bitter the tahini will be.
  • Remove from the heat and allow to cool for a few minutes, then transfer to a food processor along with the oil and salt, if using.
  • Pulse several times to distribute the oil, then turn the machine on and let it run until the tahini is smooth, 3-5 minutes, scraping the bowl down at least once mid-process.
  • Transfer to an airtight container and store in the refrigerator for up to one month. Yields approximately 1 cup. 


Grapeseed oil is my top pick when it comes to a neutral-flavored oil for recipes. Safflower oil is also a good choice. Some people recommend canola, which I think has a synthetic flavor. If you’re thinking about using canola oil in tahini, I recommend first tasting a bit so you can decide for yourself. Peanut oil has a mild flavor of roasted peanuts, but that will work in tahini.
I purchased sesame seeds online in bulk to save money. Some stores also carry them in the bulk goods aisle.


Calories: 61kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Calcium: 91mg | Iron: 1.4mg