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Making tahini

Has anyone used soaked or sprouted sesame seeds to make tahini? If so, how long did you soak and or sprout them?


  • TomsMomTomsMom Raw Newbie

    I haven’t managed to make tahini yet, but I have sprouted sesame seeds. I soaked them overnight(about 8 hours) and then rinsed them 3 times a day. They had nice little roots by the second day. Very tasty.

  • FeeFee Raw Master

    Ive made my own tahini but Im afraid I didnt bother soaking or sprouting the sesame seeds. I put 300g in the blender with about 1/4 – 1/3 of a cup of olive oil and blended, rested, blended, rested, blended, ... until it was the right consistency without over heating it. It tastes great!

  • sweetpeasweetpea Raw Newbie

    Yes, you get close to the jar bought stuff by not soaking like how Fee did it. If you just want a sesame tasting sauce, you can soak the seeds.


  • bittbitt Raw Newbie

    we just blended it. didn’t soak them. we didn’t get the right consistency but i always put it in things so it was fine. basically, i don’t think there is a way to screw it up.

  • queenfluffqueenfluff Raw Newbie

    When you soak the seeds, it adds alot of moisture to the seeds which can invite bacteria a lot sooner and reduce the life of your butter. So, it is better not to soak the seeds if you want your tahini to last.

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