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

Ingredients

  • 2 cups sesame seeds
  • ½ cup olive oil

Directions

  • 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 ½ 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.

Recipe Information

Serves: 16

Ingredients

  • 2 cups sesame seeds
  • ½ cup olive oil

Directions

  • 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 ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat16g
Saturated Fat2g
Cholesterol0mg
Sodium0mg
Total Carbohydrate4g
Dietary Fiber2g
Sugars0g
Protein3g