Homemade Tahini!

This was great! I used about 3/4 cup toasted sesame seeds and 4 tb oil.

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Cool! Amazing recipe! Tastes and works fantastically! I LOVE that I can make this myself! I used ORGANIC seeds and oil- half sesame - half sunflower. I saved a TON over what this same product would have cost. No more trips to that out of the way store JUST to get tahini! Thank you!

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All I have to say is thank you so much. I could never find Tahini in my local grocery store so I would substitute peanut butter for it in my hummus. I now can finally make hummus the way it is supposed to be made. Thank you again!!

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I am so happy to find this recipe!!! I go through a lot of Tahini. After reading the reviews, I also toasted the sesame seeds, started with the ¼ cup of oil, and just eyeballed it to the consistence that I liked :) Also, it is a pleasure to know I can make it and not worry about running out to the store. 4ever grateful @->-- for the posting

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Hi there! Every New Year's eve we make some food which has sesame seeds in it. The ancient belief is that the sesame seeds eaten on this day and the New year's day bring in loads of wealth into the home and make all dreams come true. So, today I wanted to make hummus and as you know, hummus requires tahini. Well, here in Pune, India, acquiring tahini(of a good quality) is hard. I've lived here for 9 months and not found it thus far, so today, I used this recipe and made hummus. Voila! This works like a charm! I used 1 cup of sesame seeds, 3 tbsps. of groundnut oil, 1/4 cup water, 3 cloves garlic, 1 tsp. of cumin powder, salt to taste, black pepper powder to taste and the juice of 3 lemons to process in the mixer and then got the tahini. Now, let me tell you, the tahini was coarse at first, smelt awesome and I enjoyed doing the taste check. The main thing though was the consistency. I then added in the chickpeas(had a hard time getting canned chickpeas!!, so we used the one that ain't soaked in the tin and boiled that alongwith 2-3 pinches of baking soda) and the water in which it was pressure cooked, alongwith the solution in which some sweetcorn was soaked(my domestic help got me a can of sweet corn instead of chickpeas!). LOL. So you can see from where to where I went to get this right. BUT, the end product is sooooo good. I have licked my fingers clean eating this and bless you in abundance for posting this recipe. Happy 2008 to you and yours!

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~Bekah~, you saved the day! I've been looking for tahini everywhere and no one sells it around here! Your recipe is super easy and just perfect. I used it to make "Smokey Chipotle Hummus #186632". It worked out nicely because I just made your tahini in my processor first, took out all but what was called for in the hummus recipe, then finished making the hummus - I only had to dirty my processor one time. Thanks so much for sharing this great recipe!

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I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!) ;) I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.

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This is SO easy, I can't understand why it is so expensive in the store. I used my coffee grinder and it only took about 10 seconds to make about 1/4 cup, enough for a batch of hummus. I also have started leaving the oil out as it seems unnecessary in the hummus mixture and cuts the calories down. Thank you!!

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this can also be made without roasting to retain the nutrients. My blender is really good and I can get a paste without adding oil with is nice. thanks for posting

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What a life saver! While I can find tahini often in my area it proves to be very pricey and a jar is just too much for me to use up before it spoils. This is the perfect solution. I halved the recipe for just myself. Great recipe!

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Instead of roasting in the oven, I tried UnknownChef86's method and was pleased with the results (and the lovely scent of toasty sesame seeds!) I used 1/2 sunflower oil and 1/2 safflower oil because I had them on hand. This recipe was simple and perfect, and because I bulk buy my sesame seeds, costs pennies compared to buying pre-made tahini - and IMO tastes better. Tomorrow I will try it out in hummus! :)

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This is gorgeous!The remark about toasting is crucial. So far I've been trying to decide between the dull taste of non-toasted sesame and the overpowering taste of the browned one. Now my tahini is aromatic and delicate. Thanks a lot for this recipe!

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I too looked high and low for Tahini, is is great tasting, better than the versions at the store and cost effective too. Sooo easy to make, fantastic!!

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You are a lifesaver Bekah!! I only have a cheap blender, so the consistency wasn't great, but it didn't matter once added to my hummus. THanks!

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Though I do not know what Tahini is supposed to look like except for the pictures posted here, I think my try at this recipe worked wonderfully. I used it to make Chicken Shawarma. I only scaled it down because I did not need much, and I don't make recipes that call for it very often. I had sesame seeds that were already toasted, so I did not toast mine, and I could not beleive how much the finished product smelled like peanut butter. Thanks for posting this, finding Tahini where I live is quite a chore.

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I made this tyoday to make Humus & it was great. thanks for such an easy recipe.

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I also reduced the quantity to 1!/2 cups of sesame seeds-one of the issues I have with buying tahini is that it's also way too much. This was simple and authentic. Used it to make Hummous and really enjoyed it

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This was fantastic - and so quick to make. I used 1 1/2 cups of seasame seeds, and three tablespoons of light olive oil. It worked a treat, thanks heaps!

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I've made this recipe many, many times now and every time I promise myself to thank Bekah for sharing it ... it's a great recipe! A must for my own Roasted Red Pepper Hummus recipe which I recently posted here at Recipezaar. Like UnknownChef86, I also dry roast the sesame seeds in a skillet while stirring constantly so I can control how toasty the they get. And we buy our sesame seeds at our local Indian grocery store where spices and seeds tend to be much cheaper and fresher. I noticed was that the quantity for this recipe has changed recently. It previously called for 1 1/3 cups of sesame seeds and 4-8 teaspoons of oil (I use 6 tsp). I find the smaller amount suits my little family better so I still make it this way and keep it in the fridge. Since we're very health conscious these days we calculated the amount of fat per tablespoonful and it comes out to 7.1 grams per tablespoonful. I use 2-3 tablespoonfuls when I make hummus so it's very low fat and healthful indeed. Thanks again Bekah for such a wonderful recipe!

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Delicious and so easy! I had never made Tahini before, and I wondered if it really would turn into a smooth, pourable paste...it seemed that it would stay looking like a bunch of chopped seeds....but sure enough, it did turn into a nice smooth paste, and it smelled so good! Thanks for this recipe, it was super easy and delicious!

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