Homemade Tahini

If you’re serving this as a Middle Eastern dip or spread, use the paprika for extra flavor, but leave it out if your tahini will be the basis for a salad dressing or a noodle dish.

Serves: 16Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 16


  • 2 cups sesame seeds
  • 1⁄2 cup olive oil


  • Heat oven to 350°F. Once oven is hot, spread sesame seeds in a thin layer on a baking sheet and toast for 5 minutes in the oven, shaking the sheet once to mix.
  • Allow sesame seeds to cool, then process with oil in a food processor or blender until thick and creamy. You may need a little more or less than 1⁄2 cup oil. Tahini will keep for up to one month in the refrigerator in a tightly sealed container, or, store your tahini in the freezer and thaw before using.