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How to make Tahini (sesame seed paste)

by | Sep 3, 2017 | Dips & Sauces | 0 comments

After all the delicious tahini based treats I’ve been making this week, I was rather upset when I scraped the very last spoonful from my tahini jar.

With a jar of sesame seeds on the shelf and sesame oil in the pantry, I attempted to make my own for a fraction of the price of store-bought tahini.

Within no time I had beautiful creamy tahini and I could get straight back to trying new recipes!

Tahini is a staple in my fridge, using it regularly to make our own hummus.

Here are some other delicious treats you can make using your homemade tahini –

Beetroot Hummus Dip

Chocolate Tahini Fudge

Vanilla Coconut Drops

Nut and Seed Energy Bars

Salted Caramel Fudge Pops

Wheat-free & dairy-free Carmelitas



1 cup organic sesame seeds

3 to 4 tablespoons sesame oil (or any neutral flavoured oil)

Pinch of himalayan salt (optional)


Toast the sesame seeds by adding them to a dry frying pan over medium-low heat, stirring constantly until the seeds become fragrant and very lightly coloured (not brown) for about 3-5 minutes. Transfer them to a plate/bowl to cool completely.

Add sesame seeds to the food processor and process for about 1 minute until a crumbly paste forms.

Add 3 tablespoons of oil and process further for 2 – 3 minutes.

The mixture should be pourable. If too thick or gritty, add more oil and process for longer.

Add salt to taste (optional) and process for a few seconds to mix it in.

Pour into a sealable container and store in the fridge for up to a month.


Tahini does tend to separate, so give it a good stir before using.


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