Homemade Tahini

Tahini! To some folks more associated with the Indian Cuisine, might be a new term but many of you versatile foodies would already know about it.

Just to acquaint about it to the former folks, I am giving a short intro about it. Tahini is a sesame paste made with white sesame seeds in combination with olive oil. For tahini hulled sesame seeds are used that means their husk is removed. Tahini is a significant ingredient of various dishes belonging to Mediterranean cuisine or Middle-eastern countries. Dishes like Hummus, Baba ghanoush etc require it as a most important ingredient. Along with this, some East Asia noodles and few Indian dishes also require it. Sometimes it itself, is served as dip. It is high in calcium, protein, fiber, healthy fatty acids and minerals like copper & manganese, whereas low in saturated fats and sugar.

Initially, during earlier days of my cooking-journey and blogging I was also ignorant to the ingredient but later I came across with so many various new ingredients and dishes among which Tahini was also included.Homemade Tahini

I stumbled upon Hummus, a Middle-Eastern protein rich dip. Seeing at its ingredients combinations, I was feeling it would taste nice and was appearing very suitable to our palate but in that, tahini was a totally unknown ingredient. I researched about it and of course about hummus also, which made me well familiar to both. That time only I bookmarked it and made my mind to prepare but one way or other it had been getting postponed. But few days ago I finally got to clean my hands over both, first tahini and then Hummus made with the tahini. Its taste was exactly same as was anticipated, really delicious hummus flavouring a bit of nutty-earthy taste due to tahini.

Tahini recipe is simple and easy so without much ado, do have its note quickly and after that get ready for an obviously guessed post of Hummus.


Time Taken- For Preparation- 12 hrs or nil

                       For Making- 10 min

Yield- 200 g approx

Category- Homemade Edibles


White sesame seeds- 1¼ cup (hulled)

Olive oil- ¾ cup

Steps to follow

  1. If you have clean hulled white sesame seeds available with you, then there will be no preparation time but if you find sesame seeds require cleaning; handpick odds, foreign particles; wash properly to clean well and leave it to dry properly in a ventilated place or sun dry.
  2. Lightly toast dry sesame seeds on medium flame as once they are hot, they will turn brown immediately. You don’t require to brown. Let it cool down to room temp.
  3. Remove out into a grinder, add in olive oil and grind it. Keep grinding until you get smooth paste of a thick consistency yet pourable (If you feel to get the same consistency more oil is required, add some more olive oil).
  4. Your homemade tahini is ready.Homemade Tahini


  1. Tahini can also be prepared with unroasted/untoasted sesame seeds. In that case, it will be lower in fat content than made with toasted seeds.
  2. After use, leftover tahini can be refrigerated. Not sure of shelf life of homemade tahini in refrigerator but my tahini is still fit to use after 1 week. Some sources say, it can be refrigerated for months also.

12 Comments Add yours

  1. Excellent post. Much required by me:)

    1. shobhnaa says:

      Thank you So much 🙂

  2. Kumu says:

    Great…had no idea it was this simple 🙂 Thanks for sharing!

    1. shobhnaa says:

      You’re welcome! Actually seeing its name I was also wondering the same but some great sources like about.com and Wikipedia sorted out everything.

  3. great.. and very simple to make…i adore sesame seed…thanks for sharing!

    1. shobhnaa says:

      Thank you Pooja! thanks for ur visit on my blog 🙂

  4. nandoo says:

    excellent post dear. Thanks for sharing

  5. thebrookcook says:

    I thought that I made almost everything from “scratch” but had never considered making home made tahini!! So informative! Thanks 🙂

    1. shobhnaa says:

      Now I can say my hummus was wholly made from scratch 🙂 …. Actually the thing is here that many of the exotic ingredients are not frequent in stores nearby except supermarkets. Supermarkets do provide almost every exotic ones but I couldn’t find Tahini in one nearby so I made it from scratch. Thanks for finding it informative & leaving an encouraging comment.

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