A Community Recipe by Nanamensah
I always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
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Recipe Directions
Blend soaked sesame seeds, with their water, olive oil and salt. Add filtered water until the tahini has reached the desired consistency. It is ready now for any recipe calling for tahini. If you plan to use it for a sweet recipe, omit the salt. If you have cold pressed sesame oil, use that instead of the olive oil.
Nanamensah's Thoughts
By nanamensah I always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
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Comments
Top voted
rachel_akiko
Jul 02, 2010
YES!!! I was looking and looking for a recipe to make my own tahini, because I can never find it at the store I go to! YAY!!! THANKS!!
nanamensah
Jun 15, 2010
next time, add less water, or more sesame. It'll work, I promise!
MissTrix
Dec 14, 2009
Meaning should I have used unhulled? As it is, it's very "fibrous" and not that appetizing, but I know the hulled seeds have far less calcium, Omegas, etc.
All
randommara
Dec 19, 2010
This is great for salad dressings or smoothies but in a recipe it doesn't work to replace tahini made with only oil. The recipe will be watery and lack richness. A good homemade tahini is just made with ground seeds blended with oil (cold-pressed sunflower is awesome) and a little sea salt. Thanks for the awesome recipe, it makes a great lower fat alternative!
sueko
Nov 21, 2010
Miss Trix - You have to make this in a blender, the food processor wont process it fine enough to become a butter and you will be left with a bitter taste as well.
featherbliss
Nov 09, 2010
Aha will try this one out. Just made a batch without soaking and used a lot of oil, equal quantity to the seeds. Tasted yummy but very thick.
lzhpt
Sep 27, 2010
Anyone know how long this will keep? Mine exploded in the jar after 2 days. Seriously.
rachel_akiko
Jul 02, 2010
YES!!! I was looking and looking for a recipe to make my own tahini, because I can never find it at the store I go to! YAY!!! THANKS!!
nanamensah
Jun 15, 2010
next time, add less water, or more sesame. It'll work, I promise!
gentlwolf
Jun 02, 2010
this didnt work or me.. ended making sesame milk insteadd..
Oaxao
Mar 20, 2010
Just another grateful one for your sharing of this recipe.
elizabethh
Jan 24, 2010
how long will this last in the fridge?
Silentsiren
Jan 04, 2010
I made this last night with unhulled seeds. It turned out great! Can't wait to use it in some dressing recipes
nanamensah
Dec 29, 2009
I've had it in the fridge for up to 2-3 weeks, with no problems.
blackbirdbrae
Dec 19, 2009
Sounds great! How longdo you think you can keep it in the fridge?
nanamensah
Dec 16, 2009
I guess I usually used hulled seeds, and I have had good results with my tahini. I sprinkle a unhulled seeds in salads, crackers, etc. Do you think that the storebought brands of tahini are made using unhulled seeds?
MissTrix
Dec 14, 2009
Meaning should I have used unhulled? As it is, it's very "fibrous" and not that appetizing, but I know the hulled seeds have far less calcium, Omegas, etc.
MissTrix
Dec 13, 2009
I used unhulled sesame seeds (soaked forever), sesame oil and a food processor. The tahini has a very strong "bite" to it. Is it just me or is this not what you intended? Ha-ha.
juliennecoyle
Nov 29, 2009
Thanks! That will save me lots of cash. The store bought one I get is $10 and I go thru it so fast! The seeds, on the other hand, are super cheap.
shele24
Nov 29, 2009
Yeah, thanks for this one! I will most definately be using this one.
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